In a 2 quart kettle, combine:

1/3 c. olive oil
1/3 c. chopped onion
1/3 c. chopped green pepper
1/3 c. green olives

Saute in oil for 3-5 minutes, and then add:

2 tsp. garlic salt
1/4 tsp. cumin
1/4 tsp. turmeric
1/4 tsp. basil
1/8 tsp. oregano

Stir together and add:

1 c. canned tomatoes

Cook 3-4 minutes.

Stir in:

1 1/2 c. white rice (not precooked)
2 c. water

Stir. Bring to a boil then cook on low heat 15-20 minutes. Stir occasionally and add more water if needed. Serve with refried beans or other Mexican food.