4 small onions, sliced
1 cup chopped black olives
1 cup chopped green bell peppers
1/2 cup uncooked long-grain white rice
3/4 cup water
1/3 cup vegetable oil
salt and pepper to taste
Start by grilling onion slices until brown on one side; (do not hold the slices in the fat). Drain off a little of the fat on each piece of bread, and pour the oil into single layer on the table.
On a medium saucepan, bring water to a boil. Cook vegetables upside down in pan, then place in hot liquid. Pour over potatoes, and return vegetables to the heat. Continue cooking about 5 minutes, or until potatoes are tender and vegetables are almost dry.
Season with salt and pepper, then remove from heat. Serve hot.