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Pasta, Noodles and Rice Recipes -
Rice with Tomatoes, Avocado and Black Olives
Recipe
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Pasta, Noodles and Rice
Recipes
-
Rice with
Tomatoes, Avocado and Black Olives Recipe
Ingredients
Serve
4
-
4
tablespoons olive oil
-
1
small onion, finely chopped
-
2
plump garlic cloves, crushed
-
250 g/8 oz
basmati rice, rinsed and drained
-
450 ml/3/4 pint
Vegetable Stock
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1
tomato, deseeded and diced
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2
spring onions, including some green, chopped
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2
tablespoons chopped parsley
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50 g/2 oz
black olives, pitted
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1
small avocado, diced
-
salt and pepper
Method:
-
Heat 2 tablespoons of the oil in a saucepan, add
the onion and garlic, and cook for 1 minute.
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Add
the rice and stir for 2 minutes, then add the
stock and bring to the boil.
-
Stir the rice,
cover the pan and simmer very gently, without
lifting the lid, for about 12 minutes until the
rice is just tender.
-
Meanwhile, heat the
remaining oil in a frying pan. Add the tomato,
spring onions, parsley and salt and pepper, and
simmer for 5 minutes.
-
Remove the pan from the
heat and stir in the olives and avocado.
Fluff up the
rice
with a fork and carefully stir in the tomato
mixture. Serve hot or cold.
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