By Ebenezer Obiri
Rinse the rice under cold water until the water runs clear, then set aside.
Chop the tomatoes and cherry tomatoes. Finely chop the onion, garlic, parsley, carrots, and celery.
Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent.
Add the carrots and celery to the pan, and continue to cook for 5 minutes until softened.
Stir in the rice, chopped tomatoes, and cherry tomatoes, mixing them well with the vegetables.
Add 2 cups of water, bay leaves, salt, and black pepper. Bring to a simmer, then lower the heat and cover. Cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, remove from heat and stir in the chopped parsley and olives. Let it sit for another 5 minutes before serving.
Serve the rice in bowls, garnished with extra parsley if desired.
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This Vegetarian Mediterranean Main Course recipe is ready in 40 minutes and features tomatoes, cherry tomatoes, olive oil and other delicious ingredients. Contains 350 calories total.
Rinse the rice under cold water until the water runs clear, then set aside.
Chop the tomatoes and cherry tomatoes. Finely chop the onion, garlic, parsley, carrots, and celery.
Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté until the onion becomes translucent.
Add the carrots and celery to the pan, and continue to cook for 5 minutes until softened.
Stir in the rice, chopped tomatoes, and cherry tomatoes, mixing them well with the vegetables.
Add 2 cups of water, bay leaves, salt, and black pepper. Bring to a simmer, then lower the heat and cover. Cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, remove from heat and stir in the chopped parsley and olives. Let it sit for another 5 minutes before serving.
Serve the rice in bowls, garnished with extra parsley if desired.
Calories per Serving: 350
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