chop onion and peppers small, mix with all ingredients in bowl.. set oven to 350, bake for 40 min. until golden brown
rinse rice in colander. 1 tablespoon of oil in heavy pot.. put in rice and fry until all grains are coated. Add enough boiling water to cover, put on tight lid and reduce heat let rice steam to cook on back burner.
slice carrots on bias. 2 tablespoons of water 1 tsp of sugar on low heat. put in carrots and mix until all slices are coated.. cook 8 mins on low heat
Dinner doesn't get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat.