A delightful and vibrant rice dish combining Mediterranean flavors with creamy avocado and tangy olives.
Heat half of the olive oil in a saucepan over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the chopped onion and minced garlic to the saucepan and sauté until fragrant.
Stir continuously to prevent the garlic from burning.
Add the basmati rice to the saucepan and stir to coat it with the oil.
This step helps to toast the rice slightly, enhancing its flavor.
Pour in 2 cups of water, bring to a boil, then reduce the heat to low, cover, and simmer until the rice is tender.
Avoid lifting the lid during cooking to ensure even steaming.
Meanwhile, heat the remaining olive oil in a frying pan over medium heat.
Use a non-stick pan for easier cleanup.
Add the diced tomatoes, sliced green onions, and chopped parsley to the frying pan. Season with salt and pepper and cook until softened.
Adjust the seasoning to taste as the vegetables cook.
Remove the frying pan from heat and stir in the sliced black olives and diced avocado.
Gently fold in the avocado to maintain its texture.
Fluff the cooked rice with a fork and combine it with the vegetable mixture.
Mix gently to avoid mashing the avocado.
Serve the rice warm, garnished with additional parsley if desired.
Present the dish in a colorful bowl for an appealing look.
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