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   Ingredients :
3 cups cooked white rice, prepared with chicken stock instead of water
1 cup seeded black olives
½ cup dry white wine
3 tablespoons unsalted butter
1 teaspoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 red pepper, peeled, seeded and deveined, cut in thin strips
½ cooked peas


Soak olives in white wine for 1 hour. Blend ¾ of the olives with the necessary amount of the wine. Chop remaining olives.

Melt butter with vegetable oil over medium heat, add onion and garlic and cook until tender. Stir in blended olives and mix. Add cooked peas, red pepper strips and mix thoroughly. Season with salt and pepper. If a more juicy rice is desired stir in some chicken stock.

Add rice and mix thoroughly. Before serving stir remaining tablespoon of butter and correct seasoning.
Serve immediately.

Other delicious rice:
Rice mold with artichoke sauce
Rice Pepe’s style
Rice with corn peppers, and onions
        6 – 8 servings
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