1/2cupsun-dried tomatoes in oil, drained and chopped
1/4cupfresh basil leaves, sliced into thin ribbons
1/2cupparmesan cheese, shredded
1/2cupkalamata olives
Instructions
In a large saucepan add chicken broth, uncooked rice, one tablespoon olive oil and salt. Bring to boil. Reduce heat to simmer. Cover the skillet with a lid. Simmer for 15-20 minute on a low simmer until all water is absorbed.
Remove the skillet from heat. Stir into rice; 1/2 cup sun-dried tomatoes, fresh basil ribbons, 1/2 cup shredded Parmesan cheese, and olives. Drizzle rice mixture with one tablespoon of remaining olive oil. Serve