• large saucepan with cover
• wooden spoon
• small saucepan

• 2 T olive oil
• 3 cloves garlic, minced
• 1 bell pepper, sliced or diced
• 1 medium onion, diced
• 1 t paprika
• ½ t pepper
• ¼ t crushed saffron
• 2 c white rice, uncooked and rinsed
• 3 c boiling water
• 3 ripe tomatoes, seeded and diced

Heat 1 T olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well.

Mix in the rice, then pour in water.

Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.

Remove from heat, place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes.

Serve hot.

You can leave out the bell pepper and/or tomatoes for an even simpler dish.

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