RICE AND PEAS

Rice and Peas

Makes about 6 servings
1/2 cup chopped yellow onions
1/2 cup chopped red bell peppers
3 tablespoons olive oil
4 cups cooked long-grain white rice or cooked saffron rice
1 cup frozen young green peas, defrosted
1/3 cup toasted slivered almonds
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped green onions
In a large, heavy saucepan, cook the onions and bell peppers in the olive oil over medium heat for 3 to 4 minutes, or until slightly soft. Add the rice, peas and almonds and stir to mix. Remove from the heat and season with salt and black pepper. Add the parsley and green onions. Serve warm.