For the bell pepper rice, peel and dice the onion. Wash bell bell pepper, remove core and cut into strips or dice.
Heat oil in a pan and sauté bell bell pepper and onion. Add rice. Deglaze with vegetable soup and simmer, stirring frequently, until most of the liquid has evaporated.
In between, mix in chives, rosemary and parsley and season rice with salt, pepper, chili flakes and paprika powder.
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