To pit olives, gently press the side of a chef's knife down onto each olive. The pit will easily separate from the olive.
1 teaspoon olive oil
2 cups seeded chopped red bell pepper (about 2 large)
1 cup chopped onion
2 1/4 cups water
1 cup long-grain rice
2 tablespoons chopped fresh basil
2 (16-ounce) cans navy beans, rinsed and drained
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 5 kalamata olives, pitted and coarsely chopped
1 cup (4 ounces) crumbled feta cheese
How to Make It
Heat oil in a nonstick skillet over mediumhigh heat. Add bell pepper and onion; sauté 5 minutes or until tender.
Add water to pepper mixture; bring to a boil over medium-high heat. Stir in rice and basil. Bring to a boil. Cover, reduce heat, and simmer 18 to 20 minutes or until water is absorbed and rice is tender. Remove from heat.
Add beans and next 4 ingredients to rice; cover and let stand 5 minutes. Sprinkle with feta cheese.