Rice with Olives and Feta
1 cup uncooked white rice
2 tablespoons olive oil
1/2 cup diced red pepper
1/4 cup Kalamata olives, pitted and diced (do not use canned olives)
1 cup chicken broth
1 cup dry white wine
3 ounces feta cheese, crumbled
black pepper
salt to taste
Preheat oven to 350. Saute rice in oil in a large skillet for about 10 minutes over low heat. Remove from heat and transfer to a 2-quart baking dish with a lid.
Add the remaining ingredients to the rice, stir and cover.
Bake until the liquid is absorbed, about 50 minutes. Serve immediately.
Yum! This combination works so well together. The dish is very satisfying.
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