Best 6 Spanish Rice With Olives Recipes

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Embark on a culinary journey to the vibrant streets of Spain with our delectable Spanish Rice with Olives. This traditional dish, known as "Arroz con Aceitunas," is a symphony of flavors that will transport your taste buds to the heart of this passionate country. Prepare to be tantalized by the aromatic blend of saffron, garlic, and paprika, skillfully combined with tender rice, succulent olives, and a touch of tangy lemon. Our collection of recipes offers variations that cater to diverse dietary preferences, including vegan, vegetarian, and gluten-free options. From the classic recipe using chicken broth to the innovative vegan version with vegetable broth, each recipe is meticulously crafted to deliver an authentic Spanish experience. Whether you're a seasoned chef or a novice cook, our step-by-step instructions and helpful tips will guide you towards creating a dish that will impress your family and friends. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together.

Here are our top 6 tried and tested recipes!

SPANISH RICE



Spanish Rice image

Learn how to make Authentic Spanish Rice aka Mexican Rice at home! Ready in less than 35 minutes. The perfect side dish to go alongside beef, chicken or fish!

Provided by Kelley Simmons

Categories     Side Dish

Time 35m

Number Of Ingredients 11

3 tbsp unsalted butter
2 cups uncooked long grain white rice
1 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp dried oregano
4 cups chicken stock
15.5 ounce can fire roasted diced tomatoes, with juices
1 bay leaf
salt and pepper

Steps:

  • Heat a large skillet over medium high heat and melt butter.
  • Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
  • Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
  • Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
  • When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

Nutrition Facts : Calories 271 kcal, Carbohydrate 46 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 264 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

SPANISH RICE WITH OLIVES



Spanish Rice with Olives image

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

Provided by PalatablePastime

Categories     Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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, Fat 8.8, SaturatedFat 1.4, Sodium 988.9, Carbohydrate 46.8, Fiber 1.9, Sugar 2, Protein 7.3

SPANISH CHICKEN WITH RICE AND OLIVES



Spanish Chicken With Rice and Olives image

I most always add in some chorizo or smoked dry sausage to this just to boost up the flavor a bit. If you have a large electric fypan, then use it for this recipe. Please include the saffron, it really makes this recipe!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 17

9 chicken pieces (can use less)
seasoning salt (or use white salt)
pepper
4 -6 tablespoons olive oil
1 large onion, chopped
2 tablespoons fresh minced garlic
1 large red bell pepper, seded and chopped
2 teaspoons paprika (can use more)
2 teaspoons dried red pepper flakes (optional or to taste)
2 cups uncooked converted white rice (Uncle Ben's is best)
1 1/4 cups dry white wine
1 (14 ounce) can diced tomatoes with juice
3 1/2 cups chicken broth
3/4 teaspoon saffron thread
1 bay leaf
1 1/2 cups frozen peas
1/2 cup pimento-stuffed green olives, sliced (or to taste)

Steps:

  • Season the chicken pieces with salt and pepper.
  • Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
  • Brown the chicken well on both sides; transfer to a plate.
  • Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
  • Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
  • Add in wine and bring to a boil; simmer uncovered for 3 minutes.
  • Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
  • Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
  • Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
  • Add in the peas and olives, season with salt and pepper to taste.
  • Cover the skillet and let stand for 10 minutes before serving.

Nutrition Facts : Calories 498.2, Fat 15.8, SaturatedFat 2.4, Sodium 955.6, Carbohydrate 63.9, Fiber 6.4, Sugar 11.4, Protein 12.8

ABUELITA'S SPANISH RICE



Abuelita's Spanish Rice image

This is one of the ways my mother-in-law cooks rice. She is from Puerto Rico, her father is from Spain. She lives in Los Angeles now, and every time she visits she shares more of her cooking styles with me. When I visit her, we end up eating out! That's because there is a little home-run Puerto Rican restaurant around the corner...

Provided by Susan Feliciano

Categories     Rice Sides

Time 30m

Number Of Ingredients 10

2 pkg safron yellow rice mix (10 ounces total)
1/4 c chopped bacon or salt pork
1 Tbsp dried oregano
2-3 clove garlic, smashed and slivered
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp cider vinegar
1 or 2 seeded chopped tomatoes
3 c chicken stock or water
1/2 c sliced pimento-stuffed olives (optional)

Steps:

  • 1. In a large saucepan, cook bacon until fat is rendered. Use a bit of olive oil if necessary to crisp up the bacon or salt pork.
  • 2. Stir in oregano, garlic, salt, pepper, and vinegar, and cook a couple of minutes over medium heat until fragrant. Add in tomatoes and cook until their liquid is released.
  • 3. Stir in the rice mix until rice is well coated, then stir in the chicken stock or water. Bring to a boil.
  • 4. Stir well. Reduce heat to a simmer, cover pot, and cook very slowly without lifting lid for 20 minutes. Then, remove lid, stir well, and allow to cook uncovered until rice dries out slightly, stirring occasionally.
  • 5. Top with sliced green olives, if desired. Another option is to stir in 1 cup peas, or chickpeas, or pigeon peas and heat through.
  • 6. NOTE: My mother-in-law used to make this with plain rice and real saffron. But the cost of real saffron has skyrocketed, and she is OK with using the rice mix. She sometimes also adds 1 packet of the Goya Sazon Azafran. I usually leave that out because it is mostly MSG.

SPANISH RICE ORIGINAL



Spanish Rice Original image

A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.

Provided by DEED330

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
½ teaspoon chili powder
½ teaspoon salt and ground black pepper
1 (10 ounce) can sliced black olives, drained
1 (10 ounce) can whole kernel corn, drained

Steps:

  • Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
  • Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 45.7 g, Cholesterol 19 mg, Fat 18.5 g, Fiber 5.2 g, Protein 8.7 g, SaturatedFat 5.1 g, Sodium 1195.5 mg, Sugar 6.7 g

BEST SPANISH RICE



Best Spanish Rice image

The combination of picante sauce and chicken broth makes this easy recipe very tasty!

Provided by Angela Sims

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 30m

Yield 5

Number Of Ingredients 5

2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Steps:

  • Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
  • Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g

Tips:

  • Use high-quality ingredients, especially the rice. Medium or long-grain rice works best for this recipe.
  • Rinse the rice thoroughly before cooking to remove any starch and impurities.
  • Toast the rice in a little bit of oil before adding the liquid. This will help give the rice a nutty flavor and prevent it from sticking together.
  • Use a flavorful broth, such as chicken or vegetable broth. You can also use water, but the rice will be less flavorful.
  • Add the olives, vegetables, and seasonings to the rice after it has cooked for about 10 minutes. This will prevent the olives and vegetables from becoming overcooked.
  • Fluff the rice with a fork before serving to separate the grains.

Conclusion:

Spanish rice with olives is a simple but flavorful dish that is perfect for a weeknight meal. It is also a great side dish for grilled meats or fish. With its vibrant colors and delicious flavors, this rice dish is sure to please everyone at the table.

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