Saffron Rice with Olives

  • 1 (10-ounce) package saffron yellow rice mix
  • 2 teaspoons Kinloch Plantation Pecan Oil
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup thinly sliced onions
  • 4 large green olives stuffed with pimientos, finely chopped
  • Salt and freshly ground black pepper to taste
Cook the rice according to package directions and set aside to keep warm. Meanwhile, heat the pecan oil in a small skillet over medium heat. Add the Worcestershire and the onions and cook, stirring, until the onions are just soft, 3 to 4 minutes.

When the rice is cooked, add the onion mixture and the olives. Stir to mix and season, if necessary, with salt and pepper. Serve warm.

Makes about 6 servings
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