Texmati Rice Pilaf - cooking recipe

Ingredients

2 Tbsp. canola oil
2 shallots, chopped
1/2 red and 1/2 yellow pepper, chopped
1 c. texmati rice
4 sun-dried tomatoes, soaked and chopped
1 clove garlic, chopped
1 3/4 c. chicken stock

Preparation

Saute shallots in oil until slightly cooked. Add peppers and saute 2 or 3 minutes. Add rice. Toss to coat all grains.
Add garlic and tomatoes, then stock. Cover and reduce heat to low. Cook 20 minutes or so. Fluff with fork and sprinkle with fresh chopped parsley and Parmesan cheese.
Serves 2 to 4.