2 tablespoons olive oil
1 onion (finely chopped)
1 green bell pepper (seeded and diced)
1 red bell pepper (seeded and diced)
1/2 teaspoon salt
2 cups water
1 cup white rice
1/2 cup small pimiento-stuffed olives (about 20 olives)
1/4 cup reserved olive juice
3 slices bacon cooked and crumbled (1/4 cup)