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PrintTOMATO AND OLIVE RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan and sauté the onion and garlic for 3 minutes. Add the rice and continue to fry for 2 minutes. Add the tomatoes, stock, salt and pepper to taste, lemon rind and basil.
- Bring to the boil, cover and simmer for 15 to 20 minutes until the rice is cooked and the liquid absorbed.
- Stir in the olives, adjust the seasoning and garnish with lemon slices.
- Serve with grilled meat or fish.
INGREDIENTS
- 2 tablespoon Cooking oil
- 2 onion, chopped
- 2 clove garlic, crushed
- 300 gram long-grain rice
- 12 tomatoes, skinned and quartered
- 600 ml chicken stock
- Salt and freshly ground pepper
- Finely grated rind of 1 lemon
- 4 large fresh basil leaves, chopped, or 2 teaspoon dried
- 100 gram stuffed olives, sliced lemon slices to garnish
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