1 c. rice
2 c. water flavored with 3 chicken bouillon cubes
1 tsp. salt
1/4 c. butter
1/4 c. sliced green pepper
3 tbsp. diced pimiento
1/2 c. sliced pitted ripe olives
1 bunch green onions, chopped

Cook rice in water flavored with chicken bouillon cubes and salt. Heat 1/4 cup butter in skillet. Add cooked rice, onion and green pepper. Saute until vegetables are tender and brisk. Fork toss with pimiento and ripe olives.