Spicy Rice / Enchilada Filling

Heat olive oil in saucepan. Throw in two sliced cloves of garlic. Stir about. Add about a quarter cup diced vidalia onion. Stir in one cup of brown long-grain/basmati rice, stir until lightly toasted. Pour in one 7oz can of chipotle sauce. Add one and one half cans of water. Put in a handful of dried sweet pepper. Add one medium tomato, diced. Add two diced olives. Add one can (15.5oz) of dry peas, rinsed and drained. Bring to a boil, cook til done.
If you like, add cheese. On day two, use as enchilada filling.