Rice With Tomatoes and Black Olives

1. 1

   Combine rice and 2 cups of water in heavy-bottomed saucepan.

2. 2

   Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.

3. 3

   Meanwhile chop the whole onion; saute onion in hot oil in nonstick skillet.

4. 4

   Pit and cut up olives; wash, trim and coarsely chop tomatoes.

5. 5

   When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.

6. 6

   Wash, dry and chop basil to make 2 tablespoons.

7. 7

   Just before adding tomato mixture to rice, stir in basil.

8. 8

   Add mixture to cooked rice and season with optional salt and with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.