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3 Tbsp. olive oil
1 chopped onion
1 1/2 to 2 c. chopped bell
peppers (mix green, red,
2 cloves garlic, pressed
8 oz. sliced mushrooms
3/4 can whole ripe olives or
mixed ripe and green
pimento-stuffed olives
1 can garbanzo beans
2 to 3 Tbsp. capers
1 chopped small tomato
3 to 4 c. cooked white rice
1 (28 oz.) can crushed, peeled
tomatoes with extra sauce
salt to taste
1 to 2 Tbsp. cumin (to taste)
hot salsa (optional)
grated Colby cheese

Heat olive oil and add onions, peppers and garlic. Cook
until clear and softened. Add mushrooms until coated with oil.
Add cooked rice and olives (sliced, if desired), garbanzos,
capers and tomato. Add cumin and salt. Add enough tomato
sauce to give a red color but not make it soupy. Allow for hot
salsa, if desired. Place in a casserole and top with Colby
cheese. Keep warm in oven until ready to serve.
Serve rice, tacos and refried beans with tortillas.

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