Step 1

Cook rice according to package directions. Remove from heat. Stir in the figs, making sure they are submerged. Cover and let stand for 5 minutes.

Step 2

Meanwhile, heat a Dutch oven or stock pot over medium-high heat. Add 1 tablespoon of the oil, onions and celery; cook 5-6 minutes or until onions are beginning to richly brown, stirring occasionally. Add bell peppers to the onion mixture; cook 5 minutes or until peppers are tender crisp, stirring frequently. Remove pot from heat.

Step 3

Stir in the rice mixture, walnuts, salt, black pepper, and the remaining 2 tablespoons oil.