Spanish Rice with Manzanilla Olives
This really simple {if you don't mind cutting onions} rice dish was Peter's request this week. At first he was a little shy of the salty olives...but he has made friends with them.
It's so simple. I can make it in about 30 minutes, so it's the perfect choice for those evenings when 4:30 surprises me.
First, I cook 1.5 cups of rice in my rice cooker. Then I saute the onions, green peppers and garlic in olive oil. Sprinkle salt, add cooked rice, let fry a bit...then add tomato sauce. I cut up the olives and throw them on top for added flavor and pizazz!
3 Tbsp olive oil
2 onions, diced
2 green peppers, diced
2 cloves of garlic
1-2 tsp salt
3 cups cooked rice
16 oz can of tomato sauce
spanish [manzanilla] olives, 2 cups or so sliced as a garnish
Not sure who to thank for this recipe, besides my mom. Thanks mom! :)
It's so simple. I can make it in about 30 minutes, so it's the perfect choice for those evenings when 4:30 surprises me.
First, I cook 1.5 cups of rice in my rice cooker. Then I saute the onions, green peppers and garlic in olive oil. Sprinkle salt, add cooked rice, let fry a bit...then add tomato sauce. I cut up the olives and throw them on top for added flavor and pizazz!
3 Tbsp olive oil
2 onions, diced
2 green peppers, diced
2 cloves of garlic
1-2 tsp salt
3 cups cooked rice
16 oz can of tomato sauce
spanish [manzanilla] olives, 2 cups or so sliced as a garnish
Not sure who to thank for this recipe, besides my mom. Thanks mom! :)