How to make it

  • In a Dutch oven or large skillet, heat the olive oil over medium heat.
  • Add the red onion and saute 4-5 minutes.
  • Add the bell pepper, garlic, and artichoke hearts.
  • Continue to saute' for 2 - 3 minutes more.
  • Add rosemary, parsley, and rice. Stir to mix all ingredients.
  • In a separate saucepan, heat the stock to a boil.
  • Slowly add, a ladleful at a time, to the rice mixture, stirring constantly and making sure all the liquid is absorbed before adding more.
  • Continue this process until all of the broth has been added and the rice mixture is cooked through.
  • Add the olives, and salt and pepper, to taste and serve.
  • Enjoy

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