RICE WITH TOMATOES, AVOCADO & BLACK OLIVE
Serve this pretty mixture of white rice studded with vibrant green, pale green, black and red either hot or cold. It goes very well with seafood. From "The Moroccan Collection: Traditional Flavors from Northern Africa" by Hilaire Walden.
Provided by Chef Kate
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 416.5, Fat 23, SaturatedFat 3.3, Sodium 94.9, Carbohydrate 49.1, Fiber 6.3, Sugar 2.6, Protein 6
GF - RICE BOWL WITH BLACK BEANS, AVOCADO & CILANTRO DRESSING RECIPE - (4.3/5)
Provided by á-46145
Number Of Ingredients 17
Steps:
- The dressing: In a medium bowl, whisk together the lime juice, cilantro, olive oil, garlic, honey and salt. Re-whisk immediately before using. The rice: Heat the olive oil in a medium skillet set over medium heat. Add the onion and saute until the onion is softened, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Pour in the rice and vegetable broth. Bring the broth to a boil. Reduce the heat to low, cover and cook until all of the liquid is absorbed, 15 to 20 minutes. Fluff and set aside. The rest: Divide the rice between 4 bowls and top each portion with black beans, tomatoes and avocado. Pour the cilantro dressing over the rice bowls. Serve.
RICE WITH TOMATOES AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- 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.
- Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
- 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.
- 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.
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