Tomato, Olive and Avocado Rice

If you want to convince someone that rice isn't a dull food, try making this attractive and tasty dish with tomatoes, olives and avocado that you can serve with almost any kind of meal. They'll be back for seconds. And once you're done the chopping, peeling and pitting, it's easy and fast to put together.

Tomato, Olive and Avocado Rice

Recipe by Lisa Turner Published on September 21, 2007 Simple, colorful and delicious creamy tomato and avocado rice dressed with Kalamata olives — a wonderful side for almost any kind of meal Print this recipe Ingredients: 2 tablespoons olive oil 1 small onion, chopped 2 cloves garlic, crushed or minced 1 1/8 cups white basmati rice 2 cups water 1 large tomato, seeded and diced 2 green onions, both white and green parts, thinly sliced 2 tablespoons fresh parsley, chopped 1 teaspoon sea salt fresh ground black pepper 1 small avocado, pitted, peeled and diced 1/2 cup Kalamata or black olives, pitted Instructions: Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. When hot, add the onion and garlic and stir for 2 minutes. Add the rice and stir for another minute to coat each grain with oil. Pour in the water and raise the heat to bring to a boil. As soon as the pan boils, reduce the heat to low, stir the rice once, and cover. Simmer gently for 15 minutes without lifting the lid or disturbing the rice. While the rice is simmering, heat the remaining tablespoon of oil over medium heat in a frying pan. When hot, add the tomato, green onions and parsley. Reduce the temperature to medium-low and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the salt, pepper, avocado and olives. Fluff the cooked rice with a fork and carefully stir in the tomato, olive and avocado mixture. Serve hot or warm. Makes 4 side servings