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Ingredients:
- 1 cup of rice
- 2 leeks
- 2 tomatoes
- 8-10 olives
- 2-3 tablespoons of vegetable oil
- Salt to taste
Clean the leeks and slice them into thin rings. Heat the vegetable oil and sauté the leeks for 4-5 minutes.
Add the rinsed rice to the pan. Stir constantly and cook for another 5 minutes.
Remove the rice from the heat. Add the finely chopped tomatoes and sliced olives. Season with salt and mix well.
Transfer the mixture to a baking dish, add three cups of water, and bake in a preheated oven at 180°C (350°F) until cooked through.
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