Rice With Tomatoes, Avocado & Black Olive

Ingredients

• 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

Directions

1. 1

   Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook for 1 minute.

2. 2

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

3. 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. 4

   Meanwhile, heat the remaining oil in a frying pan.

5. 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. 6

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