RICE WITH TOMATOES AND BLACK OLIVES

Rice With Tomatoes and Black Olives image

Provided by Marian Burros

Time 25m

Yield 2 servings

Number Of Ingredients 8

1 cup long-grain rice
6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups)
2 teaspoons olive oil
6 large Italian, French or Greek olives
1 1/4 pounds ripe field tomatoes
Basil
1/4 teaspoon salt, optional
Freshly ground black pepper

Steps:

Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.