bacon and olive rice

servings: 4


2 tablespoons olive oil

1 onion finely chopped

1 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced

½ teaspoon salt

2 cups water

1 cup white rice

½ cup small pimiento-stuffed olives (about 20 olives)

¼ cup reserved olive juice

3 bacon strip, cooked and crumbled



Heat the oil in a large saucepan over medium-high heat. Add the onion, bell peppers, and salt. Cook, stirring occasionally, until the vegetables are tender, 8 – 10 minutes. Add the water, rice, olives, and juice; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat. Sprinkle with the bacon.

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