Best Rice With Tomatoes And Black Olives Recipes

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 TOMATOES, AVOCADO & BLACK OLIVE

Steps:

• Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and cook for 1 minute.
• Add the rice and stir for 2 minutes, then add the stock and bring to a boil.
• Stir the rice, then cover the pan and simmer very gently, without lifting the lid, for about 12 minutes, or until the rice is just tender.
• Meanwhile, heat the remaining oil in a frying pan.
• Add the tomato, green onions, parsley and salt and pepper and simmer for 5 minutes. Remove the pan from the heat and stir in the olives and avocado.
• Fluff up the rice with a fork and carefully stir in the tomato mixture.

SPANISH RICE ORIGINAL

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.

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES

Steps:

• Wash the spinach and tender stems until the water runs clean; drain. If leaves are large and crinkly, sprinkle lightly with salt and mix well. Let stand in a colander 15 minutes; rinse and squeeze out excess moisture. Shred the spinach to make about 3 cups.
• Heat 3 tablespoons of the olive oil in a 10-inch straight-sided skillet. Add the scallions, onions, a pinch of salt, and 1/4 cup water and cook, covered, over medium-low heat for 10 minutes. When the water evaporates, slowly let the onions turn golden, stirring occasionally. Add 1 cup water, the reduced tomato purée, and rice. Cover and cook for 10 minutes.
• Spread the spinach and dill over the rice, cover, and cook 10 minutes longer. Remove from heat, mix, then place a double thickness of paper toweling over the rice, cover again, and let stand until cool. Adjust the seasoning with black pepper and salt and drizzle with the remaining tablespoon olive oil. Serve at room temperature garnished with black olives and feta cheese or yogurt.

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.