Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Butter
  • 3/4 Cup long-grain rice
  • 1 medium onion (chopped)
  • 2 green bell peppers (seeded, membranes removed, and cut into planks)
  • 1 clove garlic (minced)
  • 1 teaspoon New Mexico Red Chile Powder (for garnish. Or Ancho Chile Powder)
  • 4 fresh tomatoes (or one 14 1/2 ounce can chopped tomatoes, drained well)
  • 1 1/2 Cup chicken broth
  • 2/3 cup pimento stuffed green olives (sliced)

Instruction

  • Heat the butter in a heavy skillet and stir in the rice. Cook, stirring frequently until coated and starting to turn golden.
  • Add the onion, bell pepper, garlic, chile powder and cook for 2 minutes. Stir in the tomatoes. Add 1 1/2 cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt and pepper.
  • Remove from heat and stir in the olives. Serve immediately.