Olive Raisin Rice
My sister-in-law (who happens to have the same name as me!) gave me this recipe. We fix it for just about every family gathering. Raisins and olives give the dish a sweet and salty flavor.—Judy Thomas, Langley, British Columbia
Total TimePrep: 5 min. Cook: 50 min.
- 4 cups water
- 2 cups uncooked long grain rice
- 4 beef bouillon cubes
- 1 pound ground beef
- 3 medium green peppers, chopped
- 3 medium onions, chopped
- 2 garlic cloves, minced
- 1 cup water
- 3/4 cup raisins
- 3/4 cup sliced ripe olives
- 3 bay leaves
- Salt and pepper to taste
- In a large saucepan, combine the water, rice and bouillon. bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a large skillet, cook beef, green peppers, onions and garlic over medium heat until the meat is no longer pink; drain. Add water, raisins, olives and bay leaves. Cover and simmer for 30 minutes or until heated through. Discard bay leaves. Stir in rice, salt and pepper.
Store raisins at room temperature in a tightly sealed plastic bag for several months. To store for up to 1 year, refrigerate or freeze. One pound of raisins yields about 3 cups.