Mediterranean rice

Preparation:

Preparation: Cook the rice al dente in a saucepan with plenty of salted water. In the meantime, peel the onion, chop it and put it on the heat in a pan with the extra-virgin olive oil. Once the onion is golden, add the vinegar and the anchovy paste, mixing well with a wooden spoon; add pepper, pour the wine and cook for about 5 minutes, then remove from the heat. Peel the tomatoes and dry them, then cut them into not too big wedges. Pour plenty of oil into a pan and, when it is hot, put the tomatoes on it. Let them fry for 2 or 3 minutes, then remove and drain them. Place them on absorbent kitchen paper so that they lose the excess grease. As soon as the rice is cooked al dente, drain it and put it in a bowl; add the fried tomatoes, the pitted olives, a little oregano, the anchovy sauce and mix well to mix the ingredients. This preparation is excellent both warm and cold.