Instructions: Heat the oven to 350 degrees. Heat the olive oil over medium heat in a medium-size ovenproof sauce pan. Add the onion and mustard seed, and saute until just wilted, about 2 minutes. Add the bell pepper. Continue to cook until the vegetables become soft, 3 to 5 minutes.

Add the rice and salt. Stir well to combine, and coat the rice. Add the chicken stock, and bring to a boil. Cover tightly with a lid, and place in the oven. Cook until the liquid is absorbed and the grains are al dente, about 17 minutes.

Remove from the oven. Fluff with a fork, and stir in the snipped chives for garnish.

Serves 4.

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