Mediterranean Peppers and Potatoes

Ingredients

• 1.5 cups baking potato cubed peeled
• 1 cup pieces bell pepper red (1-inch)
• 1 cup pieces bell pepper yellow (1-inch)
• 0.3 teaspoon pepper black
• 0.3 cup basil fresh coarsely chopped
• 3  garlic cloves minced
• 10.5 ounce low-salt chicken broth canned
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 1 cup pieces orange bell pepper (1-inch)
• 0.3 cup pimento-stuffed olives sliced
• 1 cup plum tomatoes minced seeded
• 0.3 teaspoon salt 

Equipment

• sauce pan

Directions

1. Heat oil in a medium saucepan over medium-high heat.
2. Add onion; saut 10 minutes.
3. Add garlic, and saut 1 minute.
4. Add tomato, and cook 5 minutes, stirring frequently.
5. Add potato, bell peppers, salt, black pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
6. Remove from heat; stir in basil and olives.
7. Let stand, covered, 20 minutes.