Tomato Olive Rice In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

This simple, flavourful tomato and olive tossed rice gets made in a jiffy. You can serve them in lettuce cups as a quick snack as done in this recipe.

TOMATO OLIVE RICE

Ingredients

1½ cups fresh tomato puree
6-7 black olives, pitted
1½ cups cooked Basmati rice
2 teaspoons olive oil
1 tablespoon tomato ketchup
Salt to taste
1 teaspoon red chilli flakes
1 teaspoon dried oregano
½ medium green capsicum, cut into diamonds
4-5 basil leaves + for garnishing
8 iceberg lettuce cups

Method

1. Heat olive oil in a deep non-stick pan. Add tomato puree, mix and cook for 3-4 minutes.
2. Add tomato ketchup, salt, chilli flakes and dried oregano, mix and cook for 1 minute. Add capsicum diamonds and rice, mix and cook for 1 minute.
3. Slice black olives and add to rice mixture alongwith torn basil leaves and mix well. Remove heat and slightly cool.
4. Place iceberg lettuce cups on a serving platter and put some prepared rice in each lettuce cup.
5. Serve immediately garnished with few basil leaves.
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