2 cups cooked white rice
3 tablespoons butter, softened
1 tablespoon lemon juice
3 cloves garlic, minced
1 (26 ounce) can sliced black olives, drained
2 tablespoons chopped fresh parsley
3 tablespoons dried onion
3 tablespoons dried thyme
1 teaspoon crushed salt
1 teaspoon chicken bouillon granules
1 teaspoon paprika
1 cup cooked and diced potatoes
1 (8 ounce) box frozen mixed vegetables
Break up the red rice and place it in a medium saucepan. Heat over medium heat. Add lemon juice, garlic and olive oils and saute for 10 minutes, stirring constantly.
Stir in sliced black olives, parsley, onion, thyme and crushed salt and chicken bouillon. Pour into the pan and stir until well coated. Sprinkle with paprika and potatoes. Place on a large platter. Cover and refrigerate overnight.
The next morning, remove the rice from the pan. Discard the rice, and place in a large pot with enough water to cover. Bring to a boil.
Saute the tomatoes and onions and saute for 5 minutes on medium heat. Stir in the mixed vegetables; cook for 2 minutes.
Reduce heat to low, and add the cooked rice. Reduce heat, stirring occasionally, until the rice is tender. Stirring constantly, cook for 2 minutes. Remove from heat slowly until the rice is tender.