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Ingredients:
Rice – 1 cup
Oil – 2 tblsp
Black Peppercorns – 1 tsp
Tomatoes – 2 medium, minced
Green Chillies – 3 to 4, chopped
Vegetable Stock Cube – 1
Salt – 1/2 tsp
Green Olives in brine – 10 to 12, halved
Parsley – 3 to 4 sprigs, chopped
Method:
1. Wash rice and soak in water for 15 minutes.
2. Heat oil in a heavy based pan over moderate heat.
3. Add peppercorns, tomatoes and chillies.
4. Stir well and crumble in stock cube.
5. Cook, stirring frequently till well blended.
6. Drain rice and add to pan. Stir till translucent.
7. Mix in salt and 2 cups of water.
8. Cook rice in a pressure cooker.
9. Lightly stir in olives and parsley.
10. Serve hot.
