Spanish Rice - cooking recipe

Ingredients

1 Tbsp. olive oil
1 green pepper, cut into 1/2-inch pieces
1/2 c. chopped onion
1/4 tsp. each: salt and pepper
1 c. long grain rice
1 tsp. minced garlic
1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth
1/4 c. cooking wine
1/4 tsp. paprika
pinch of saffron powder
1 (14 1/2 oz.) can stewed tomatoes, drained
1/3 c. chopped pimento stuffed olives

Preparation

Heat oil in large skillet over medium-high heat.
Add green pepper, onion, salt and pepper; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
Stir in rice and garlic; cook, stirring constantly, until rice is tender, about 1 minute.
Add broth, wine, paprika and saffron; bring to boil. Stir in tomatoes, breaking up with spoon.
Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender, 20 to 30 minutes.
Stir in olives.
Makes 4 1/2 cups.