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1 Tbs. extra virgin olive oil
1/4 cup chopped green bell pepper
1/4 cup sliced zucchini
4 cups cooked rice, hot
1/4 cup sliced green onion, with tops
1 (4-oz.) can pimiento, drained and chopped
2 Tbs. butter or margarine
Salt and pepper, to taste
Chopped fresh parsley, for garnish
1. Heat the olive oil in a saucepan over medium heat. Add the green pepper and zucchini and saute' until tender.
2. In a bowl, combine the green pepper, zucchini, rice, green onion, pimiento, and butter, and toss gently. Add salt and pepper to taste, sprinkle with the chopped parsley, and serve immediately.
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