Santa Fe Rice
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
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.
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.
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
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