1 tablespoon vegetable oil
1 (10 ounce) can sliced black olives, drained and chopped
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 pound Mexican rice, cooked and drained
1/2 cup water
1 (10 ounce) package frozen mixed vegetables, thawed
1 (10 ounce) can sliced black olives, drained and chopped
Heat oil in a large saucepan over medium heat. Stir together black olives, salt and Worcestershire sauce. Saute, stirring, until honey is melted, about 15 minutes. Mix in paprika. Stir in garlic powder. Bring to a boil, stirring, but not boiling. Reduce heat to medium-low. Simmer 10 minutes.
Stir in mixed vegetables, simmering to desired consistency. Serve with chicken or rice if desired. (Note: Some people like to have their rice mixed with their chicken.) Be careful not to over heat the rice. When rice is cooked, strain liquid from the rice and discard. Keep intact kernels and serve.
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