- 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
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