Best 6 Rice With Olives Recipes

CHICKEN AND RICE WITH OLIVES

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and a pinch of salt and cook, stirring occasionally, until softened, 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon oregano; cook 30 seconds.
• Add the rice, olives, lemon quarters, 1 1/2 cups water and 1 teaspoon salt to the pan. Bring to a boil, then reduce the heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 17 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, add to the skillet and cook, turning once, until browned, about 8 minutes. Add the remaining 2 minced garlic cloves and 1 tablespoon oregano and cook, stirring, until the garlic is softened, about 10 seconds. Add the lemon juice and scrape up any browned bits with a wooden spoon. Add the chicken broth, bring to a simmer and cook until reduced by about half and the chicken is cooked through, about 5 minutes.
• Fluff the rice with a fork. Divide among plates, top with the chicken and pan juices and sprinkle with the chives.

SPANISH RICE WITH OLIVES

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.

RICE WITH OLIVES

Steps:

• Soak olives in warm water for 2 hours. Braise onion in oil in large pan over medium heat.
• Add rice and stir for a minute or two, until the rice is well covered with oil.
• Add the water.
• After 8-10 minutes, add the olives.
• Finish cooking rice and allow to cool to room temperature.
• Serve with freshly ground black pepper.

OLIVE RICE

Steps:

• Put rice, water, salt, jalapeño or chile (if using), garlic, and chopped olives into a pan with a tight fitting lid.
• Bring to a boil, turn heat to low, cover, and cook for standard directions for rice.
• Fluff with a fork when done, stirring in olive oil.
• Serve with or without soy sauce and sesame oil, for garnish.

RICE WITH TOMATOES AND BLACK OLIVES

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.

QUICK RICE WITH OLIVES

Steps:

• Place the rice, water and onion flakes in a microwavable container (sandwich containers are the perfect size).
• Cook rice in microwave. I've found the best way to do this is to microwave on high for 2 minutes. Let stand for 5 minutes. Then microwave on high again for 2 minutes. (time would depend on your microwave).
• After rice is cooked, place 1 slice of American Cheese on top of rice.
• Top with olives.
• This recipe travels well and re-heats very well. I take it to work and re-heat it in a microwave for 2-3 minutes. Make sure the cheese melts.
• I've never made this recipe to eat right away. I'm sure it would taste just fine either way.