To start, you will need 6 cups of rice, so if you don’t want that much rice, just cut the proportions of everything else down to fit.
TO PEEL AND SEED A TOMATO: Drop it into simmering water for 10-20 seconds. Retrieve and pull of skin. Cut open and squeeze out seeds.
1 to 2 T. olive oil
1½ cups minced shallots
¾ tsp. salt
1 large bell pepper, minced
1 large cloves garlic, minced
½ tsp. dried oregano
2 tsp. dried basil
6 cups cooked rice
3 medium sized ripe tomatoes, peeled, seeded and minced
Freshly ground black pepper
Cayenne (if you like things mildly hot, use 6 pinches of cayenne for the full recipe)
½ cup sliced, pitted green olives (I can’t eat olives)
Minced fresh parsley for the top
Heat the olive oil in a large, deep skillet or Dutch oven. Add the shallots and half the salt, and sauté over medium heat for about 5 min or until the shallots begin to soften.
Add the bell pepper, garlic and herbs. Sauté over medium heat for another 5 minutes or until the pepper it just tender.
Stir in the cooked rice, tomatoes, remaining salt, and olives (can you eat olives?). Season to taste with freshly ground black pepper and cayenne.
Serve hot, topped with minced fresh parsley.
Enjoy!
Julie