Spanish Rice And Vegetables - cooking recipe

Ingredients

2 cups low sodium chicken broth
1 cup long grain rice
3 teaspoons olive oil
1 onion, sliced thinly
1 garlic clove, minced
1 green bell pepper, seeded and chopped
1/2 orange bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1/2 lb mushroom, sliced
2 cups canned crushed tomatoes (I used Muir Glen)
1/4 cup pimento stuffed olive, sliced
1/8 teaspoon salt (optional)
1/4 teaspoon pepper

Preparation

Bring stock to boil in a saucepan over high heat.
Stir in rice and return to a boil.
Immediately reduce heat to low.
Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
Heat oil in a heavy nonstick skillet over medium heat.
Saute onions and garlic 5-7 minutes or until onions are softened.
Stir in bell peppers and saute another 4-5 minutes, stirring frequently.
Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
Add cooked rice to vegetable mixture.
Cook until heated throughout.
Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.