I bought pickled olives with hot peppers some time ago thinking they would make a good ingredient, containing a lot of flavor.  My favorite options for these type of flavorful ingredients is to pair them with some of my favorite staples.  My two go to staples are water, to make soup, and rice, to make a rice dish.  This might be totally incorrect but I think of it as you ice down the flavorful drink and you rice down the flavorful ingredient.

Anyways, on to the recipe

Ingredients:

• 5 oz. Olives
• Pickling liquid from 5 oz. Olives
• 4 oz. Pickling liquid from pickled peppers
• 8 oz. Can of tomato sauce
• 15 oz. Can diced tomatoes
• 12 oz. Chicken broth
• 1 3/4 cups rice
• 1/2 lb. Hot breakfast sausage
• 1 1/2 colored bell peppers
• 2 oz. Lime juice
• 2 oz. Soy sauce
• Variable water
• Salt and pepper to taste

Instructions: (NOTE: I made this twice in a row.  The measurements work out better if you make two batches.  I just didn’t have a good way to cook up that much rice all in one setting.)

1. In large frying pan brown sausage.
2. Remove sausage from pan and soften chopped bell peppers in oil from sausage.
3. Add olives, tomatoes, tomato sauce, and liquids.
4. Add enough water to cook the rice to your desired doneness.  More water will yield rice which will be stickier and softer.  Less water will yield rice which will be crunchier and firmer.
5. Bring watery mixture to a boil.
6. Add rice.
7. Turn temperature to low allowing mixture to simmer.
8. When almost all of the liquid has been absorbed by the rice, but not when rice is dry, taste test rice to see if it is the desired doneness.  If the rice is too crunchy for your taste add a cup or two of water.
9. When rice reaches desired doneness and liquid has either been absorbed or evaporated take off burner and add the sausage back in.
10. Serve.

This dish is still quite rich and will test your stomach more than your breakfast cereal.  I enjoyed it and the leftovers were still good more than a week later.