Preparation

• 1 Heat 1 teaspoon vegetable oil in a medium saucepot over medium heat. Add onions and cook for 2-3 minutes until translucent.2 Stir in rice and continue to cook for 3-4 minutes until just golden. Add garlic, cook for 1 minute, then pour in water and chipotle puree.3 Bring to boil, then turn heat down to low, cover and cook for 20 minutes until rice is tender. 4 In a separate sauté pan, heat remaining 2 teaspoons of oil over medium. Add peppers and cook for 2-3 minutes. 5 tir in squash and continue cooking for 3-4 minutes. Turn heat down to low, stir in peas and olives and cook until heated through. Season with salt. 6 Toss sautéed vegetables with cooked rice. Garnish with green onions and cotija cheese just before serving.
• Source:
• California Olive