1 tbsp. olive oil
1/2 med. onion, chopped
1 clove garlic, crushed
1 c. rice
Pinch saffron (optional -- expensive, but heavenly flavor)
1 3/4 c. hot stock (meat or vegetable stock)
1 tomato, peeled, seeded and chopped
1/2 c. cooked peas
1 cooked chicken breast, boned, skinned and diced
3 oz. smoked sausage, cooked, skinned and sliced
Vinaigrette dressing (about 3 tbsp.), oil and vinegar okay
1/2 tsp. paprika, preferably Hungarian

In large sauce pan, saute onions and garlic in oil about 5 minutes (don't burn garlic!). Stir in rice; cook for about 2 minutes. Stir in saffron and stock. Simmer covered until rice is tender and all liquid is absorbed. Transfer to salad bowl; cool completely. Add remaining ingredients; toss gently. Serve garnished with stuffed green olives.