Baked rice with tomatoes and olives

... from Katerina in Main dishes Visits 2007 15 August, 2022
Vegan, fast and tasty! Baked rice with tomatoes and olives. You can use canned tomatoes or grate fresh tomatoes. For me personally, it tastes better when you use more onion, so I recommend not saving it. And you can add the olives whole, but I advise you to cut them into thin strips.

15 min preparation

200°C

30-40 min baking

6 servings

Description

Vegan, fast and tasty! Baked rice with tomatoes and olives. You can use canned tomatoes or grate fresh tomatoes. For me personally, it tastes better when you use more onion, so I recommend not saving it. And you can add the olives whole, but I advise you to cut them into thin strips.


1 Finely chop the onion and sauté it in olive oil for about 5-7 minutes until translucent.


2 During this time, wash the rice well and cut the olives into slices. It is very important to wash the rice very well under running water until the water itself becomes clear, not white, so that the rice does not stick during baking.


3 Add the rice to the onion and stir for two minutes. Add water, preferably hot. Mix well and while the oven heats up, leave everything on the stove to warm up as much as possible (so that it bakes faster later).


4 Pour into a baking tray or casserole and bake in a preheated 200-degree oven for about 30-40 minutes or until done.

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