bacon and olive rice


2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1/2 teaspoon salt
2 cups water
1 cup white rice
1/2 cup small pimiento-stuffed olives (about 20 olives)
1/4 cup reserved olive juice
3 strips bacon, cooked and crumbled (1/4 cup)

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell peppers, and salt. Cook, stirring occasionally, until the vegetables are tender, 8 – 10 minutes. Add the water, rice, olives, and juice; bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat. Sprinkle with the bacon.