Family Meals
Main course
Mediterranean
PREP:
8 MINS
COOK TIME:
70 MINS
DIFFICULTY:
Intermediate
SERVES:
6
Fragrant Baked Rice with Olives and Tomatoes
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.