Tomato, Olive and Avocado Rice

Some of my favorite flavors mingle together in this colorful and satisfying dressed up rice dish. Robust Kalamata olives are somewhat tempered by and certainly complemented by the creamy avocado and tomato. The rice is the canvas and provides the most delightful backdrop for the combined components. It a textural taste experience. Once you are done with the pitting, peeling and chopping, it's a fast and easy dish to put together. Consider serving it with soup or chili.

I've posted this recipe before, but it's worth reposting and I've updated the photos.

Tomato, Olive and Avocado Rice

Recipe by Lisa Turner
Originally published on September 21, 2007

Simple, colorful and delicious creamy tomato and avocado rice dressed with Kalamata olives — a wonderful side for almost any kind of meal

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Ingredients:

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, crushed or minced
1 1/8 cups white basmati rice
2 cups water
1 large tomato, seeded and diced
2 green onions, both white and green parts, thinly sliced
2 tablespoons fresh parsley, chopped
1 teaspoon sea salt
fresh ground black pepper
1 small avocado, pitted, peeled and diced
1/2 cup Kalamata or black olives, pitted

Instructions:

Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. When hot, add the onion and garlic and stir for 2 minutes. Add the rice and stir for another minute to coat each grain with oil. Pour in the water and raise the heat to bring to a boil. As soon as the pan boils, reduce the heat to low, stir the rice once, and cover. Simmer gently for 15 minutes without lifting the lid or disturbing the rice. Remove from the heat and let sit for 5 minutes.
While the rice is simmering, heat the remaining tablespoon of oil over medium heat in a frying pan. When hot, add the tomato, green onions and parsley. Reduce the temperature to medium-low and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the salt, pepper, avocado and olives.
Fluff the cooked rice with a fork and carefully stir in the tomato, olive and avocado mixture. Serve hot or warm.