1 1/2 c. dry Minute rice
1 onion, cut into thin slices
1 garlic clove, minced
1/4 c. butter
1 1/2 c. water
1 (8 oz.) can tomato sauce
1 sm. green pepper, diced
1 tsp. salt or less
1/2 tsp. prepared mustard (optional)
Spanish olives (optional)

Saute rice, onion and garlic in butter until mixture is lightly browned, about 5 minutes. Stir in remaining ingredients except olives. Bring to a full boil, cover and remove from heat and let stand for 5 minutes. Fluff with a fork. Garnish with olives.