1 c. rice
2 c. chicken broth
1 stick butter
4 cloves garlic, minced
1 (8 oz.) can water chestnuts, drained & sliced
1 c. vermicelli, broken into sm. pieces
1 lg. bell pepper, diced
1 (4 1/2 oz.) can sliced ripe olives, drained

Wash rice until water runs clear. Place rice in 2-quart casserole dish with cover. Cover with chicken broth. Melt butter in skillet and cook garlic until brown. Remove and discard garlic. Add vermicelli to skillet and brown. Combine vermicelli with rice and add remaining ingredients, mixing well. Cover and bake for 40 minutes, stirring after 20 minutes to distribute ingredients evenly. Rice will be done when broth has cooked away. Serves 6 to 8.