Rice Veracruz

• 1 cup dry converted rice
• chicken broth
• 1/2 cup onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup poblano pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon garlic, chopped
• 1/2 teaspoon paprika
• 1 cup seeded tomatoes, diced
• 1/2 cup pimento stuffed olive, sliced
• 1/3 cup chopped fresh parsley
• 1 tablespoon capers, drained
• salt, to taste
• fresh ground black pepper, to taste
• crushed red pepper flakes (if that extra zing is needed)

1. Cook rice according to package directions, but substitute broth for the water.
2. Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
3. Cook until soft, about 3 minutes, then add garlic and paprika.
4. Saute an additional minute & remove from heat.
5. Stir in rice and remaining ingredients.
6. Enjoy!

rice, chicken broth, onion, red bell pepper, poblano pepper, olive oil, garlic, paprika, tomatoes, pimento stuffed olive, parsley, capers, salt, fresh ground black pepper, red pepper

Taken from www.food.com/recipe/rice-veracruz-303104 (may not work)