Rice with Raisins and Almonds

Heat olive oil in a large saucepan over medium heat; add paprika, garlic, olives, raisins and almonds and sauté for 5 minutes.

Add the rice and Maggi bouillon; cook for 1 more minute, stirring constantly.

Add water; stir and cook over medium heat for 5 minutes or until it starts to boil. Cover; reduce heat to low and cook for 10 minutes or until water is evaporated. Uncover and stir; cover and cook for 10 more minutes.

Serve and enjoy.