2 to 3 cups long grain rice
4 to 6 cups chicken stock*
1 small bunch of green onions, chopped
4 to 6 garlic cloves (must use mortar & pestle)
1/3 cup extra virgin olive oil (EVOO)
1/2 yellow onion, chopped
1/3 cup sliced Spanish olives
1/3 cup sliced golden pepperoncini peppers
1 tbsp. capers
dash chili powder, to taste
dash cayenne pepper, to taste
dash chili powder, to taste
salt, to taste
2 tbsp. tomato sauce

Pound garlic till soft. Pour olive oil into pounder. Set aside long enough for the garlic to absorb into the oil, the longer the better. Chop chicken inners.

Pour olive oil with garlic into Dutch oven, medium-high heat. Sauté inners, onions, olives, and peppers. Add capers, thyme, cayenne, chili powder and salt.

THIS IS THE MOST IMPORTANT PART OF THIS RECIPE: Sauté the rice before adding the stock.

Sauté rice with ingredients, stirring constantly, about 4 to 5 minutes. Stir in tomato sauce. Add chicken stock, one inch above rice (use water if more is needed). Bring to a boil, cover and simmer for 20 minutes, let stand for 5 more minutes, before removing the lid.

Submitted by: DGM