cup (180 ml) rice
- 1/2 tsp (3ml) salt
- 3/4 cup (180 ml) tomato
- 3/4 cup
(180 ml) vegetable broth
2 tbsp (30 ml) olive oil
- 2 slices Spanish onion,
roasted red pepper, julienned
- 5 large green olives with pimento,
cup (60 ml) toasted almond slices
- 1/4 cup (60 ml) fresh parsley,
freshly ground pepper to taste
Following the package directions, cook the rice with
salt in the tomato juice and vegetable broth. The latter two ingredients
replace the water in the usual rice recipe.
To toast the almond slices, place them
in a non-stick pan over medium heat for a few minutes until they brown
When there is about 10 minutes left for the rice,
sauté the Spanish onion in the olive oil until soft. Add the roasted red
pepper and olive slices at the end just to warm them.
Mix the cooked rice, onion, roasted
red pepper and olive slices together. Plate the mixture and top with the
toasted almonds, parsley and freshly ground pepper.