Rice With Tomatoes Avocado Black Olive

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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."

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Steps

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Heat 2 tablespoons of the oil in a saucepan.

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Add the onion and garlic and cook for 1 minute.

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Add the rice and stir for 2 minutes , then add the stock and bring to a boil.

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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.

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Meanwhile , heat the remaining oil in a frying pan.

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Add the tomato , green onions , parsley and salt and pepper and simmer for 5 minutes.

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Remove the pan from the heat and stir in the olives and avocado.

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Fluff up the rice with a fork and carefully stir in the tomato mixture.

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Ingredients

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olive oil, onion, garlic cloves, basmati rice, vegetable stock, tomatoes, green onions, parsley, salt and pepper, black olives, avocado