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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 1 cup long-grain rice
- 6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups)
- 2 teaspoons olive oil
- 6 large Italian, French or Greek olives
- 1 1/4 pounds ripe field tomatoes
- Basil
- 1/4 teaspoon salt, optional
- Freshly ground black pepper
Method
- Combine rice and 2 cups of water in heavy-bottomed saucepan.
- Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
- Meanwhile chop the whole onion; saute onion in hot oil in nonstick skillet.
- Pit and cut up olives; wash, trim and coarsely chop tomatoes.
- When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
- Wash, dry and chop basil to make 2 tablespoons.
- Just before adding tomato mixture to rice, stir in basil.
- Add mixture to cooked rice and season with optional salt and with pepper.
