•  6 tbsp olive oil
• 1 cup bacon, diced
• 1 green bell pepper, diced
• 1 Spanish onion, diced
• 2 cloves garlic, chopped
• ½ cup Spanish green olives, chopped
• 4 cups tomato juice or sauce
• 4 cups chicken broth
• 2 tsp salt
• 4 cups rice (long-cook not instant)
• 1 cup frozen or canned peas (optional)
• 1 8-oz jar pimientos
• 1 15-oz can small white beans or habichuelas
• 24 coals (10 bottom, 14 top)

Heat a 12" Dutch Oven over coals and add the olive oil.  When oil is hot, add the diced bacon and cook until it starts to turn clear but not completely done.  Add bell pepper, onion, garlic, and olives.  Sauté for 2 minutes, stirring frequently.  Add tomato juice, chicken stock, rice and salt.  Stir to mix and bring liquid to a boil.  Cover the Dutch Oven and remove a few coals to bring liquid down to a simmer.  Simmer for about 20 minutes.  Stir the mixture at 10 minutes.  Rice is done when all the liquid is absorbed and the rice is soft.  When rice is done, add peas, pimientos and beans.  Stir and re-cover.  Let sit about 5 minutes and serve.