Ricewithtomatoesavocadoblackolive Recipes

TOMATO RICE

Steps:

• Heat 1/4 cup vegetable oil in a large saucepan over high heat. Add 2 cups white rice; toast 3 minutes. Puree 1 chopped cored large tomato, 1/2 chopped small white onion, 1 garlic clove and 1 teaspoon kosher salt in a blender. Add to the rice and cook, stirring, until almost dry, about 5 minutes. Stir in 3 cups chicken broth and 2 tablespoons chopped cilantro; bring to a boil. Reduce the heat, cover and simmer until the liquid is absorbed, 20 minutes. Let sit, covered, 10 minutes. Fluff the rice with a fork, season with salt and pepper and top with more cilantro.

RICE WITH TOMATOES, AVOCADO & BLACK OLIVE

Steps:

• Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook for 1 minute.
• Add the rice and stir for 2 minutes, then add the stock and bring to a boil.
• 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.
• Meanwhile, heat the remaining oil in a frying pan.
• 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.
• Fluff up the rice with a fork and carefully stir in the tomato mixture.

JAPANESE RICE WITH BLACK OLIVES AND ORANGE ZEST

Steps:

• Lightly rinse the rice. Put the rice in a small pot with 2 cups of water and let it soak for 30 minutes. Pit the black olives and cut into small pieces. Stir the rice well and place over high heat. Let it come to a boil, then stir well again and turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid and let simmer for 11 minutes. Remove from the heat and let sit, still covered, for 5 minutes more. Transfer the rice to a bowl, stir well and let cool for 10 minutes. Stir in the chopped olives, olive oil, and orange zest. Season with salt and pepper to taste. Press the rice in a rice mold or shape by hand, and serve. Japanese rice is very sticky. To keep the rice from sticking to the rice mold, keep both pieces of the mold in water. Fill the mold 2/3 full with rice and press down with the top part firmly enough for the rice to stick together, but not so firmly that the rice gets mashed. Release the rice from the mold and put on a plate.

RICE AND BEANS WITH AVOCADO, TOMATO, AND CHEESE

Steps:

• Cook the beans: Heat oil in a saucepan over medium heat. Add onion, bell pepper, and red pepper flakes. Cook, stirring, until pepper is tender, about 8 minutes. Add beans and liquid and bring mixture to a boil. Reduce to a simmer. Cook, stirring, until slightly thickened, about 5 minutes. Season with salt.
• Prepare salsa: Combine tomatoes and onion; season with salt and top with crumbled cheese.
• To serve: Heat tortillas in a dry pan until warm. Spoon rice and beans over half. Top with avocado. Fold into quarters. Serve with lime and salsa.

WHITE RICE WITH TOMATOES

Steps:

• Melt 4 tablespoons butter over medium heat.
• Add onion; cook about 1 minute, then stir in rice.
• Add water and salt, bring to a boil and reduce heat.
• Cover and cook 15 to 20 minutes, until water is absorbed.
• When rice is cooked, melt remaining butter in a separate saucepan.
• Add tomatoes; cook 15 to 20 seconds.
• Stir into rice.

RICE AND TOMATOES

Steps:

• In a large saucepan bring 4 quarts water to a boil with the salt. Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes. Drain the rice in a colander and rinse it. Set the colander over a large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry. The rice may be made 1 day in advance and kept covered and chilled. Reheat the rice in a steamer over boiling water. In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the tomatoes with the reserved juice, and cook the mixture, stirring occasionally, for 3 minutes. In a bowl combine well the rice, the tomato mixture, and salt and pepper to taste.

RICE WITH TOMATOES AND BLACK OLIVES

Steps:

• Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
• Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
• Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
• Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.