Rice With Tomatoes and Black Olives
Published July 28, 1992
- Total Time
- 25 minutes
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Ingredients
1 cup long-grain rice
6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 ⅓ cups)
2 teaspoons olive oil
6 large Italian, French or Greek olives
1 ¼ pounds ripe field tomatoes
Basil
¼ teaspoon salt, optional
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
95 grams carbs; 480 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 385 milligrams sodium; 11 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
- Step 3
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.
- Step 4
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.
Private Notes