Instructions: In a large nonstick saucepan, heat the oil; saute the garlic, onion, zucchini, and red pepper until softened, approximately 5 minutes. Add the rice and brown for 2 minutes, stirring constantly.

Add the stock, oregano, basil, chili powder, and olives; cover and simmer for approximately 20 minutes or until tender. Pour into a serving dish and sprinkle with the cheese.

Serves 4.

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