This warm-rice side dish is a perfect accompaniment to Mediterranean skewers or kebabs.
1 cup chicken stock
1 cup water
1 cup long grain rice
2 tsp olive oil
1 clove garlic, minced
1 green bell pepper, seeded, cooked and chopped
1 red bell pepper, seeded, cooked and chopped
1/2 lb. mushrooms, cooked and thinly sliced
2 cups canned crushed tomatoes
1/4 cup green olives, sliced
1 tbsp fresh basil, chopped
Salt and freshly ground black pepper (to taste)
Step 1: In a medium saucepan over high heat, bring chicken stock and water to a boil. Add rice, return to a boil then reduce heat to low. Cover saucepan and simmer 15-20 minutes or until liquid is absorbed and rice is tender.
Step 2: Heat olive oil in a heavy non-stick skillet over medium heat. Sauté onions and minced garlic for 5-7 minutes, or until onions are translucent. Stir in green and red peppers and sauté another 4 to 5 minutes. Add tomatoes, olives, basil, salt and pepper and simmer 4-5 minutes, stirring occasionally. Add cooked rice to vegetable mixture. Cook until heated throughout. Serve hot as a side dish.