Food

Mediterranean rice with olives

This recipe can be eaten both for breakfast and dinner!
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Mexi twist: For a Mexican touch to this recipe, try cooking chopped chorizo and capsicum with the onion in place of the olives.

Ingredients

Method

1.

Heat a large, oiled, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring, for about 3 minutes, or until soft. Add rice. Cook, stirring, for 2 minutes.

2.

Add stock and tomatoes. Stir to combine. Bring to boil. Simmer, covered, stirring occasionally, for about 15 minutes, or until stock is almost absorbed. Stir in olives. Season with salt and pepper.

3.

Make four deep indents in rice with a wooden spoon. Break an egg into each indent. Cook, covered, over a medium to low heat for a further 6–7 minutes, or until eggs are just set or cooked to your liking.

4.

Serve garnished with parsley.

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