Categories: Vegetables- Rice

Ingredients

• 3 to 4 Tbsp. butter
• 2 medium onions, peeled, coarsely chopped
• 1 Tbsp. minced fresh garlic, or to taste
• 2 stems celery, chopped
• 1 cup coarsely chopped green bell pepper
• 2 cups long-grain converted white rice
• 2 1/4 cups chicken broth
• 1 (28 oz.) can tomatoes, with juice (Italian-style tomatoes have more flavor)
• Seasoning salt or regular salt
• Ground black pepper
• 1/8 tsp. ground red pepper (cayenne) or to taste
• 1 cup sliced large pimento-stuffed olives
• 1/2 cup frozen green peas (do not thaw)
• 1 cup canned sliced mushrooms

Directions

1. In an oven-proof Dutch oven or large frying pan with an oven proof tight-fitting lid, melt butter. Saute onions, garlic, celery and green pepper until soft, 4 to 5 minutes. Add rice and stir with a wooden spoon about 3 minutes.

2. Carefully add chicken broth and diced tomatoes along with salt, ground black pepper, ground red pepper, olives, green peas and mushrooms; stir to combine. Simmer on top of stove on low heat for 5 to 6 minutes, just until mixture comes to a boil.

3. Heat oven to 350 degrees. Cover pan with an oven-proof tight fitting lid and place in oven; cook 30 to 35 minutes or until rice reaches desired tenderness. Fluff with a fork and serve.

4. Tips: For extra flavor, add a “good pinch” of saffron threads. Use only converted rice for this recipe, if you do not like it spicy, use only a pinch of ground red pepper or omit it completely.

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