Serves: 8

1 1/2 cups long grain rice
1/2 teaspoon saffron
1/2 diced red pepper
1/2 diced green pepper
1 medium chopped tomato
1 cup cooked chick peas
1 cup cooked fresh frozen peas
1/3 cup chopped black olives

For vinaigrette:
3 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup olive oil
1/4 teaspoon ground black pepper

Wash and drain rice. Place in a saucepan with 3 cups boiling water. Stir in the saffron. Cover and cook over low heat until water is absorbed, about 20 minutes.
Make the vinaigrette:
In a mixing bowl, whisk vinegar, salt ,olive and pepper. Pour over warm rice.
Add the red and green peppers, tomatoes, chick peas, and black olives.
Toss well to blend. Serve at room temperature or slightly chilled.

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