RICE AND OLIVES RECIPES

Name: Spanish Rice with Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup uncooked long grain rice; 1 sweet onion, chopped; 10 cloves garlic, peeled and sliced; 2 tablespoons olive oil; 1 (10 ounce) can Rotel tomatoes & chilies; 1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth; 1/2 teaspoon saffron thread; 1/4 cup sliced black olives (may use sliced stuffed green olives as well); 1/4 cup frozen peas, thawed; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

SPANISH RICE WITH OLIVES RECIPE - FOOD.COM

Spanish Rice with Olives Recipe - Food.com image

Make and share this Spanish Rice with Olives recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup uncooked long grain rice
1 sweet onion, chopped
10 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 (10 ounce) can Rotel tomatoes & chilies
1 (14 1/2 ounce) can chicken broth or 1 (14 1/2 ounce) can vegetable broth
1/2 teaspoon saffron thread
1/4 cup sliced black olives (may use sliced stuffed green olives as well)
1/4 cup frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

Heat olive oil in a saucepan and add chopped onion and sliced garlic.
Cook until tender and lightly browned.
Add remaining ingredients, stirring well.
Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
Remove from heat, and place a thick towel between the pan lid and pan.
Allow to sit undisturbed for 5-10 minutes.
Fluff with a fork and serve.

Nutrition Facts : Calories 295.7, FatContent 8.8, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 988.9, CarbohydrateContent 46.8, FiberContent 1.9, SugarContent 2, ProteinContent 7.3

RICE WITH TOMATOES AND BLACK OLIVES RECIPE - NYT COOKING

Rice With Tomatoes and Black Olives Recipe - NYT Cooking image

Provided by Marian Burros

Total Time 25 minutes

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 cup long-grain rice
6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups)
2 teaspoons olive oil
6 large Italian, French or Greek olives
1 1/4 pounds ripe field tomatoes
Basil
1/4 teaspoon salt, optional
Freshly ground black pepper

Steps:

Combine rice and 2 cups of water in heavy-bottomed saucepan. Bring to boil; reduce heat and cook a total of 17 minutes, until rice is tender and water has evaporated.
Meanwhile chop the whole onion; sauté onion in hot oil in nonstick skillet.
Pit and cut up olives; wash, trim and coarsely chop tomatoes. When onion is tender add the olives and tomatoes and cook over high heat to evaporate liquid.
Wash, dry and chop basil to make 2 tablespoons. Just before adding tomato mixture to rice, stir in basil. Add mixture to cooked rice and season with optional salt and with pepper.

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