Ingredients

• 30 ml (2 Tbsp) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 7.5 ml (1½ tsp) paprika
• 2.5 – 5 ml (½ – 1 tsp) chilli flakes
• 5 ml (1 tsp) dried oreganum
• salt and freshly cracked black pepper
• 1 ml (¼ tsp) cayenne pepper
• 500 ml (2 cups) basmati rice
• 1 x 400 g can Rhodes Quality Tomato Chopped Peeled
• 1 x 400 g can Rhodes Quality Black Beans, drained and rinsed
• 750 ml (3 cups) prepared chicken stock
• 45 ml (3 Tbsp) flat-leaf parsley, finely chopped
• 5 ml (1 tsp) lemon zest, finely grated
• 80 ml (⅓ cup) green olives, pitted and halved

Method

1. Heat the oil over medium heat in a large frying pan with a fitted lid.
2. Add onion and cook for 5 minutes or until softened.
3. Add the garlic, paprika, salt, chilli flakes, oreganum, black pepper, and cayenne and cook, stirring, for two minutes more.
4. Stir in the rice and stir continuously until well coated.
5. Stir in the Rhodes Quality Tomato Chopped Peeled.
6. Add the chicken stock.
7. Bring to the boil, and then reduce the heat to medium-low. Simmer, covered, for about 25 minutes until liquid is absorbed and rice is tender.
8. Stir in the Rhodes Quality Black Beans and heat through.
9. Mix together the parsley and the lemon zest.
10. Scatter over the rice together with the olives and serve immediately.