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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"

Rate/Review | Read Reviews (3)

Prep Time:
5 Min

Cook Time:
50 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

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

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.