2 red onions, halved, thickly sliced
2 green capsicums, chopped
3 ripe tomatoes, cut into wedges
Salt and pepper, to taste
¼ cup olive oil
3 tsp paprika
2 tsp ground cumin
1 tsp dried oregano
1 ½ cups parboiled long grain rice
2 cups chicken stock
1 cup tomato juice
½ cup pitted Sicilian olives
- Place onions, capsicum and tomatoes in an ovenproof casserole dish (12- cup capacity). Season with salt and pepper. Drizzle over combined oil, paprika and oregano. Toss well.
- Cook in a hot oven (200C) for 25 minutes, or until vegetables are tender. Remove from oven. Stir in rice, stock and juice. Cover tightly with foil.
- Cook for a further 30 minutes, or until rice is tender. Remove from oven. Stand, covered, for 5 minutes.
- Serve topped with olives.