Tasty, spicy rice

[rootofnewt]

Heat olive oil in saucepan. Throw in two sliced cloves of garlic. Sputter about. Add about a quarter cup diced vidalia onion. Stir in one cup of brown long-grain/basmati rice, stir until lightly toasted. Pour in one 7oz can of chipotle sauce. Add one and one half cans of water. Put in a handful of dried sweet pepper. Add one medium tomato, diced. Add two diced kalamata olives. Add one can of dry pigeon peas (gandules), rinsed and drained. Bring to a boil, cook til done.

Serve with sour cream. If you like, add cheese. On day two, use as enchilada filling.

Cross posted to my journal, vegetarian, and coeliac_recipes.