Spanish Rice and Vegetables

By Rander9576

Ingredients

• 2 cups low sodium chicken broth
• 1 cup long grain rice
• 3 teaspoons olive oil
• 1 onion, sliced thinly
• 1 garlic clove, minced
• 1 green bell pepper, seeded and chopped
• 1 ⁄2 orange bell pepper, seeded and chopped
• 1 ⁄2 red bell pepper, seeded and chopped
• 1 ⁄2 lb mushroom, sliced
• 2 cups canned crushed tomatoes (I used Muir Glen)
• 1 ⁄4 cup pimento stuffed olive, sliced
• 1 ⁄8 teaspoon salt (optional)
• 1 ⁄4 teaspoon pepper

Preparation

Step 1

Bring stock to boil in a saucepan over high heat.

Stir in rice and return to a boil.

Immediately reduce heat to low.

Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.

Heat oil in a heavy nonstick skillet over medium heat.

Sauté onions and garlic 5-7 minutes or until onions are softened.

Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.

Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.

Add cooked rice to vegetable mixture.

Cook until heated throughout.

Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.