Saute 1 onion, 1 red & 1 green chopped bell pepper for 3 minutes in 3 qt saucepan.
5 cups cooked brown rice
¼ cup olive oil
½ cup peas
1 cup diced, can tomatoes
½ cup white wine
2 tbsp paprika
1 tbsp garlic powder
½ tsp saffron (optional)
Stir & mix well.
Heat to 170˚.
3 cups cooked whitefish or shrimp/combination or chicken
Garnish with mussels or clams if seafood.
Garnish with fresh basil if chicken.
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