SPANISH SAFFRON RICE AND QUESADILLAS

this rice is one of my new favorite things ever....

for the rice:
3 tbsp. extra virgin olive oil
1 medium yellow onion, minced
1 1/2 c. rice
3/4 c. mock chicken stock or vegetable stock
2 c. diced tomatoes, with their juices
1 tsp. saffron
salt and pepper, to taste
1 roasted red pepper, seeded and diced
1/4 c. green olives, chopped (caselvetrano olives are the best! buy them immediately whether you make this recipe or not!)
1 tbsp. chopped parsley

heat the olive oil in a large pot over medium heat. add the onion and cook until soft, about 7 minutes. add the rice and cook, stirring to coat with oil, for 1 minute. increase heat to high and add the stock, 1 c. water, tomatoes and their juices, saffron, salt, and pepper. bring to a boil, reduce heat to low, and simmer, covered, until rice is done, about 20 minutes.

Fluff with a fork then add the remaining ingredients. mix together well.

for the quesadillas:

nonstick cooking spray
tortillas
sharp cheddar, shredded
1 roasted red pepper, seeded and diced
green olives, chopped
1 avocado, diced

fill the tortillas with the cheese, peppers, olives, and avocado. Fold them over to form a quesadilla.

spray a nonstick pan with cooking spray and cook quesadilla for a few minutes on each side until cheese is melted. (you might need to add more spray each time you flip it).