Rice With Tomatoes, Avocado & Black Olive

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 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 tomato, peeled, seeded and diced (or one cup of canned organic diced tomatoes)
• 2 large green onions, chopped (include the tender parts of the green stem)
• 2 tablespoons chopped parsley
• salt and pepper
• 1/3 cup black olives, pitted
• 1 small avocado, pitted, peeled and diced

Recipe

• 1 heat 2 tablespoons of the oil in a saucepan. add the onion and garlic and cook for 1 minute.
• 2 add the rice and stir for 2 minutes, then add the stock and bring to a boil.
• 3 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.
• 4 meanwhile, heat the remaining oil in a frying pan.
• 5 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.
• 6 fluff up the rice with a fork and carefully stir in the tomato mixture.