Rice with Tomatoes, Avocado and Black Olives

[Guest guest]

Rice with Tomatoes, Avocado and Black Olives

 

4 tablespoons olive oil

1 small onion, finely chopped

2 plump garlic cloves, crushed

1 1/8 cups basmati rice

2 cups vegetable stock

1 well-flavored tomato, seeded and diced

2 large green onions, including some green, chopped

2 tablespoons chopped parsley

salt and pepper

1/3 cup black olives, pitted

1 small avocado, pitted, peeled and diced

 

Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook

for 1 minute. Add the rice and stir for 2 minutes, then add the stock and bring

to a boil. Stir the rice, then cover the pan and simmer very gently, without

lifting the lid, for about 12 minutes, or until the rice is just tender.

Meanwhile, heat the remaining oil in a frying pan. Add the tomato, green 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.

Serves 4.