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Fragrant Baked Rice with Olives and Tomatoes

Name: Fragrant Baked Rice with Olives and Tomatoes
Prep time: 480 s
Cook time: 4200 s
Total time: 4680 s
Yield: 6
Cuisine: European,Global,Mediterranean
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

78'

Let's cook

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This Mediterranean-inspired dish combines fluffy rice with the sweetness of tomatoes and fragrant herbs and spices .The result is a comforting and satisfying one-pot meal that is bursting with Mediterranean flavors. Serve it as a main course or as a side dish.

Not included in this recipe

Treenut

Egg

Small meal

Family Meals

Afternoon

Ingredients

Servings

- 6 Portions +

Non-Stick Cooking Spray Olive Oil

Non-stick Cooking Spray

Onions, Raw

1 Onion, Peeled and Diced

Garlic, Raw

1 Garlic Clove, Peeled and Minced

Oil, corn, peanut, and olive

60ml Olive Oil

Salt, Table

5ml Salt

Butter, Without Salt

50g Butter, Melted

Rice, white, medium-grain, raw, enriched

375ml White Rice

Clean tap water

250ml Hot Water

Beef Stock

250ml Hot Chicken/Vegetable Stock

Nestle Ideal Evaporated Milk

150ml Medium-Fat NESTLÉ Evaporated Milk

Spices, thyme, dried

2 Large Handfuls Chopped Fresh Thyme and Dill

Tomatoes, Red, Ripe, Raw, Year Round Average

5 Large Tomatoes, Cut in Half

Olives, green, pitted

100g Pitted Green Olives

Basil, Fresh

Fresh Basil Leaves, to Garnish

Average price

ZAR

Fragrant Baked Rice with Olives and Tomatoes

Nutritional Facts

23%

Daily Value

477

Kcal/serving

Nutri value

Go to instructions

Instructions

5 Steps

78'

Total

Preparation

70'

Cooking

Waiting

Step by step

1 of 5

STEP 1

Spray a large roaster with non-stick cooking spray and preheat the oven to 180 Degrees Celsius.

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2 of 5

STEP 2

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.

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3 of 5

40'

STEP 3

Cover with foil and bake in the preheated oven, 40 minutes.

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4 of 5

10'

STEP 4

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.

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5 of 5

20'

STEP 5

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.

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