1/2 c. chopped green peppers
1/2 c. chopped celery
1/2 c. chopped sweet onion
1 tbsp. oil
1 lb. fully cooked smoked sausage, sliced
2 c. water
1 (10 oz.) can diced tomatoes (undrained or use tomatoes and green chilies)
1 (8 oz.) pkg. Spanish rice and vermicelli mix
1/4 c. sliced stuffed olives
salt and pepper to taste

In a large skillet sauté peppers, celery and onions in oil until tender. Add remaining ingredients and mix well. Cover and simmer 15 to 20 minutes or until rice is tender and liquid is almost absorbed, stirring occasionally.

Serves 4. Serve with cornbread.

Note: When warming up later, add tomato juice or water.