Rice O’Brien
1/2 cup sliced green onions
1/2 cup diced green bell pepper
2 tablespoons butter or margarine
3 cups cooked rice (cooked in chicken broth)
3 tablespoons diced pimientos
1/4 cup sliced pitted ripe olives (optional)
1 teaspoon salt
Cook onions and green pepper in butter until tender crisp. Add rice,
pimientos, olives and salt. Heat, tossing lightly with a fork to keep
rice light and fluffy.