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Cook the onion and peppers in butter—add garlic at the end. Season with salt and pepper. Add rice and cook (don’t add water yet!) for about 3 minutes, until grains are toasted. Add broth (or, use water plus small amount of curry powder, cumin, or coriander) and cook for 15 minutes, until liquid is absorbed. Remove pot from the heat and fluff rice with a fork. Cover the pot with a clean dish towel and seal with the lid for 5 minutes (to keep the rice nice and fluffy). Stir in herbs, nuts and raisins, if using. Pilaf combos recommended by Bon Appetit: Fennel + turmeric + almonds + cilantro; carrot + cumin + parsley + pecans; garlic + cinnamon + mint + pistachios