• 2 tablespoon olive oil
• 2 medium onions, chopped
• 2 or 3 cloves or garlic, crushed
• 10 oz (275 g) long-grain rice
• 10 or 12 tomatoes, depending on size, skinned and quartered
• 1 pint (570 ml) vegetable stock
• Salt and pepper
• Finely grated rind of 1 lemon
• 4 or 5 large fresh basil leaves, chopped, or 2 teaspoons dried
• 4 oz (112 g) stuffed olives, sliced
• Lemon slices to garnish

Method:

1. Heat the oil in a pan and saute the onion and garlic for 2 or 3 minutes. Add the rice and continue to fry for a couple of minutes.
2. Add the tomatoes, stock, salt and pepper to taste, lemon rind and basil.
3. Bring to the boil, cover and simmer for 15 to 20 minutes until the rice is cooked and the liquid absorbed.
4. Stir in the olives, adjust the seasoning to taste if necessary, and garnish with lemon slices.

Makes 4 good helpings.