Saffron Rice with Olives

Saffron Rice with Olives

Saffron Rice with Olives

Serves 6 people

  • 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 to taste
  • Freshly ground black pepper to taste
  1. 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.
  2. 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.



Leave a comment

Comments will be approved before showing up.