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Colette & Cassi's Country Kitchen!

 

Santa Fe Rice

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle

INGREDIENTS:

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

TO PREPARE:

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.

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

SERVES: 6