Vegetables Recipes - Pyrenese Rice

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 1 onion, thinly sliced

• 1 green (bell) pepper, cut into thin strips

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 400g/14 oz/1 large can chopped tomatoes

• Salt and freshly ground black pepper

• 5 ml/1 tsp light brown sugar

• 1 bay leaf

• 8 stuffed olives, sliced

• 50 g/2 oz/1/2 cup grated Parmesan cheese

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Method:

1. Cook the rice in plenty of boiling salted water for 8 minutes until almost tender, drain.

2. Meanwhile fry (sauté) the onion and pepper in the butter in a large saucepan for 2 minutes. Cover and cook gently for 5 minutes until soft.

3. Stir in the tomatoes, a little salt and pepper, the sugar and bay leaf.

4. Bring to the boil. Stir in the rice, reduce the heat and simmer for 15 minutes, stirring frequently, until all the tomato juice has been absorbed and the rice is tender.

5. Discard the bay leaf, stir in the olives and fluff up with a fork. Serve sprinkled with the Parmesan cheese.