1 1/2 c. onion, chopped
2 lg. cloves crushed garlic
1/4 c. olive oil
1/2 tsp. salt
1 3/4 c. brown rice
2 green peppers, chopped
1/2 tsp. each oregano & basil
Freshly ground pepper & cayenne pepper to taste
2 1/4 c. tomato juice
2 sm. fresh tomatoes, chopped
1/2 c. chopped green olives
Freshly chopped parsley
1 packed c. grated sharp cheese

In a large, heavy saucepan, saute the onions and garlic in olive oil with salt until the onions are soft, 5 to 8 minutes. Add the raw rice, green peppers and spices. Saute over medium heat another 5 to 8 minutes, stirring frequently. Add tomato juice. Bring to a boil. Turn the heat way down, cover and let simmer 15 minutes. Add the tomatoes and the olives. Stir and cover again. Continue simmering until the rice has absorbed all the liquid (about 15 minutes more). Remove from heat. Fluff the cooked rice with a fork and transfer to a serving bowl. Garnish with grated cheese and chopped parsley and serve immediately.