1 large chopped onion
1/2 green bell pepper cut into strips
salt and pepper
2 cloves of garlic or garlic powder
powdered oregano
powdered cumin
1/2 cup of oil
1 cup tomato sauce
1/2 cup stuffed green olives
1 cup wine
3 cups water
1/2 tsp. saffron
2 chicken bouillon cubes
1 1/2 cups long grain rice (rinsed)
1 cup canned each of green peas, asparagus spears, and pimento
strips
Sauté chicken, onions, green pepper, salt, garlic and all powdered seasoning (except saffron) in oil. Add tomato sauce, olives and wine, simmer slowly. Add water and saffron. Let the mixture again come to a boil. Add bouillon cubes, and boil for 5 minutes. Stir in rice and bring the mixture to a boil again. Place in a pan and in a 400 degree oven for 40 minutes or until all water is absorbed. When ready to serve, add green peas and toss lightly. Place in serving dish and garnish with green asparagus spears and red pimento strips.
Serves 6.
Fuente: http://www.sephardim.com/