from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle

  • 2 cups long grain white rice
  • 2 Tablespoons oil
  • 5 cups chicken broth
  • Salt to taste
  • 2 Tablespoons chopped onion
  • 2 Tablespoons chopped tomato
  • 2 Tablespoons chopped green bell pepper
  • 2 Tablespoons chopped sweet red bell pepper
  • 2 Tablespoons chopped black olives
  • 1 clove garlic, minced
  • 6 Tablespoons frozen peas, cooked and drained
  • 6 bell pepper slices
  • 6 sweet red bell pepper slices


  1. Fry rice in oil until browned.  Add chicken broth and season with salt.
      Bring to a boil, reduce heat, cover and cook 20 to 30 minutes.
  2. Remove from heat and let stand, covered, for 5 minutes. Stir in onion, tomato, chopped green and red peppers, olives and garlic and heat to serving temperature.
  3. Garnish each serving with a Tablespoon of peas.  Place pepper slices attractively around rice.

This can be made in advance adding vegetables up to 1 hour before serving.  Peas may be mixed into rice.

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