Riz a VEspagnole (rce ah leh-spahn-yohl) may be served hot or cold as a side dish to grilled meat or fish. Or it may be served with crusty bread and a mixed salad, as a light luncheon dish.
3 tablespoons olive oil
2 onions, thinly sliced
1 garlic clove, crushed
1 green pepper, white pith removed, seeded and thinly sliced
2 red peppers, white pith removed, seeded and thinly sliced
12 oz. mushrooms, wiped clean and sliced
14 oz. canned peeled tomatoes, chopped
1| oz. stoned green olives
1 teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper
5 oz. cooked rice
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the green and red peppers and cook for 4 minutes, stirring frequently. Add the mushrooms, tomatoes with the can juice, olives, oregano, basil, salt and pepper to the pan and cook, stirring occasionally, for 3 minutes.
Add the rice to the pan and cook for 3 to 4 minutes, stirring constantly, or until the rice is heated through.
Transfer the mixture to a warmed serving dish. Serve immediately, if you are serving it hot.