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Olive Raisin Rice

By: Judy Thomas  
"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"

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Prep Time:
5 Min
Cook Time:
50 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 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 black olives
  • 3 bay leaves
  • salt and pepper to taste

Directions

  1. 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.

Footnotes

  • 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.
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