Rice With Tomatoes and Black Olives

Name: Rice With Tomatoes and Black Olives
Total time: 25 min
Yield: 2 servings
Ingredients: 1 cup long-grain rice; 6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups); 2 teaspoons olive oil; 6 large Italian, French or Greek olives; 1 1/4 pounds ripe field tomatoes; Basil; 1/4 teaspoon salt, optional; Freshly ground black pepper

By Marian Burros

Total Time: 25 minutes
Rating: 4(19)
Comments: Read comments

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Ingredients

Yield:2 servings

1cup long-grain rice
6ounces whole onion or 5 ounces chopped onion (ready-cut) (1⅓ cups)
2teaspoons olive oil
6large Italian, French or Greek olives
1¼pounds ripe field tomatoes
Basil
¼teaspoon salt, optional
Freshly ground black pepper

Ingredient Substitution Guide

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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.