Spanish Rice

• 1 Tbsp. olive oil
• 1 green pepper, cut into 1/2-inch pieces
• 1/2 c. chopped onion
• 1/4 tsp. each: salt and pepper
• 1 c. long grain rice
• 1 tsp. minced garlic
• 1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth
• 1/4 c. cooking wine
• 1/4 tsp. paprika
• pinch of saffron powder
• 1 (14 1/2 oz.) can stewed tomatoes, drained
• 1/3 c. chopped pimento stuffed olives

1. Heat oil in large skillet over medium-high heat.
2. Add green pepper, onion, salt and pepper; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
3. Stir in rice and garlic; cook, stirring constantly, until rice is tender, about 1 minute.
4. Add broth, wine, paprika and saffron; bring to boil. Stir in tomatoes, breaking up with spoon.
5. Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender, 20 to 30 minutes.
6. Stir in olives.
7. Makes 4 1/2 cups.

olive oil, green pepper, onion, salt, long grain rice, garlic, chicken broth, cooking wine, paprika, saffron powder, tomatoes, pimento stuffed olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=231817 (may not work)