4 tsp. olive oil
1 red bell pepper, seeded & minced
6 scallions, sliced
1-1/2 C. long grain rice (not converted)
12 large black olives, pitted and chopped
1 tsp. salt
1/4 tsp. cayenne pepper, or to taste
1/2 C. fresh basil, chopped (or oregano, parsley or spinach)

In a large nonstick saucepan, heat the oil. saut� the bell pepper and scallions until they just begin to soften, 4-5 minutes. Stir in the rice and olives; cook, stirring constantly, until the vegetables are softened and the rice becomes opaque, 2-3 minutes longer. Stir in the salt, cayenne and 3 C. water; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, 15-20 minutes. Fluff with a fork; re-cover and let stand 5 minutes, then stir in the basil.

Yield: 8 servings
Calories: 163
Fat: 3g
Fiber: 1g