Fragrant Baked Rice with Olives and Tomatoes

Name: Fragrant Baked Rice with Olives and Tomatoes
Prep time: 8 s
Cook time: 70 s
Total time: 78 s
Yield: 6
Cuisine: European,Global,Mediterranean
Ingredients: Non-stick Cooking Spray; 1 Onion Peeled and Diced; 1 Garlic Clove Peeled and Minced; 60ml Olive Oil; 5ml Salt; 50g Butter Melted; 375ml White Rice; 250ml Hot Water; 250ml Hot Chicken/Vegetable Stock; 150ml Medium-Fat NESTLÉ Evaporated Milk; 2 Large Handfuls Chopped Fresh Thyme and Dill; 5 Large Tomatoes Cut in Half; 100g Pitted Green Olives; Fresh Basil Leaves to Garnish

INGREDIENTS

Non-stick Cooking Spray

1 Onion, Peeled and Diced

1 Garlic Clove, Peeled and Minced

60ml Olive Oil

5ml Salt

50g Butter, Melted

375ml White Rice

250ml Hot Water

250ml Hot Chicken/Vegetable Stock

150ml Medium-Fat NESTLÉ Evaporated Milk

2 Large Handfuls Chopped Fresh Thyme and Dill

5 Large Tomatoes, Cut in Half

100g Pitted Green Olives

Fresh Basil Leaves, to Garnish

METHOD

Spray a large roaster with non-stick cooking spray and preheat the oven to 180 Degrees Celsius.

In a large bowl, combine the onion, minced garlic, olive oil, salt, melted butter, rice, hot water, stock and evaporated milk. Stir to combine, then pour the mixture into the casserole dish.

Cover with foil and bake in the preheated oven, 40 minutes.

Remove the foil and stir the chopped herbs through the rice. Add the tomato halves and drizzle them with a little extra olive oil and season with salt.

Return to the oven, about 20 minutes, until the rice is tender and the tomato halves are roasted. Serve topped with the green olives, fresh basil leaves and an extra drizzle of olive oil.