Rice with Olives

Ingredients

• 1 onion, finely chopped
• 120 ml / 4 fl.oz vegetable oil
• 225 g / 8 oz rice
• 300 ml / 10 fl.oz water (approx)
• 12 pitted olives, halved
• freshly ground black pepper

Procedures

1. Place the in a bowl, cover with boiling water and set aside.
2. Heat the oil in a large saucepan, add the onion and cook over a medium heat, stirring for 5 minutes.
3. Add the rice, mix well to coat the rice with oil.
4. Add the water, bring to the boil then reduce the heat, cover and simmer for 10 minutes.
5. Drain the then add to the rice, mix well and cook for a further 8–10 minutes or until the rice is tender, adding more water if necessary.
6. Remove from the heat and allow to cool.
7. To serve – season with freshly ground black pepper and serve at room temperature.