2 cups long-grain white rice
1/2 cups water
16 ounces top notch oil-stuffed fish
1/4 cup coarsely cleaved pitted green olives
1/4 cup coarsely cleaved oil-stuffed sun-dried tomatoes
4 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Newly ground dark pepper
1. Spot the rice in a fine-work sifter and flush under virus water until the water runs clear.
2. Place the rice and estimated water in a medium pot and heat to the point of boiling over high warmth. Spread with a tightfitting top and decrease the warmth to low. Stew undisturbed until the rice is delicate, around 15 minutes. Expel from the warmth and let sit secured to steam, around 5 minutes. Lighten with a fork and move to a huge bowl.
3. Add the staying estimated fixings, season with salt and pepper, and mix to consolidate. Serve warm, at room temperature, or chilled. Refrigerate in a holder with a tightfitting cover for as long as 3 days.