2 1/2 tablespoons green onions, sliced
2 1/2 tablespoons green pepper, diced
4 teaspoons butter or margarine
1 cup cooked rice
1 tablespoon pimientos, diced
2 1/2 tablespoons pitted ripe olives, sliced, optional
Saute onions and pepper in butter until tender crisp. Stir in rice, pimientos and olives. Season to taste. Heat thoroughly. Toss lightly with a fork.