Spanish Rice

I have used this recipe with all kinds of add-ins and changed it to suit my mood!

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  cups  organic low sodium chicken broth or 2  cups  low sodium vegetable broth
• 1  cup long grain rice
• 2  teaspoons olive oil
• 1  onion, thinly sliced
• 1  garlic clove, minced
• 1  green bell pepper, seeded and chopped
• 1  red bell pepper, seeded and chopped
• 1⁄2 lb mushroom, sliced
• 2  cups  canned crushed tomatoes
• 1⁄4 cup green olives, sliced
• 1⁄2 teaspoon basil, chopped basil (optional) or 2  teaspoons  chopped fresh basil (optional)
• 1⁄2 teaspoon dried parsley (optional) or 2  teaspoons  chopped fresh parsley (optional)
• 1⁄8 teaspoon salt (optional)
• 1⁄4 teaspoon pepper

Directions

1. Bring stock to boil in a saucepan over high heat.
2. Stir in rice and return to a boil.
3. Immediately reduce heat to low.
4. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
5. Heat oil in a heavy nonstick skillet over medium heat.
6. Sauté onions and garlic 5-7 minutes, or until onions are softened.
7. Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
8. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
9. Add cooked rice to vegetable mixture.
10. Cook until heated throughout.
11. Serve with chicken, fish or pork or serve with another vegetable and a nice salad.