Spanish Rice Casserole

Spanish Rice Casserole

2 Tbs. Oil
3 cloves Garlic, chopped
1 large Onion, chopped
1 large Yellow bell pepper, sliced
1 large Red bell pepper, sliced
1 large Green bell pepper, sliced
1/2 cup Water
1 tsp. Salt
1 cup Fresh cilantro, chopped
1 tsp. Mexican Oregano, dried
1 tsp. Chili powder
1 can 16 oz. Tomato sauce
3 cups Cooked brown rice
1 can olives, quartered (opt.)

Saute first three ingredients. Then ad peppers, salt, and water,
then simmer on low heat for 5 minutes. Add remaining ingredients
except the rice, olives, and sauce. Keep at a simmer.
In separate bowl mix sauce, rice, olives, and the simmering
vegetables. Bake in a casserole dish at 350 F for
about 20 minutes.