Spanish Rice And Vegetables

• 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

1. Bring stock to boil in a saucepan over high heat.
2. Stir in rice and return to a boil.
3. Immediately reduce heat to low.
4. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
5. Heat oil in a heavy nonstick skillet over medium heat.
6. Saute onions and garlic 5-7 minutes or until onions are softened.
7. Stir in bell peppers and saute another 4-5 minutes, stirring frequently.
8. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
9. Add cooked rice to vegetable mixture.
10. Cook until heated throughout.
11. Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.

chicken broth, long grain rice, olive oil, onion, garlic, green bell pepper, orange bell pepper, red bell pepper, mushroom, tomatoes, pimento stuffed olive, salt, pepper

Taken from www.food.com/recipe/spanish-rice-and-vegetables-158179 (may not work)