CHICKEN AND RICE WITH OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 500, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 133 milligrams, Sodium 953 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Protein 34 grams, Sugar 2 grams
SPANISH RICE WITH OLIVES
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
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
RICE WITH OLIVES
Make and share this Rice With Olives recipe from Food.com.
Provided by SouthernBell2627
Categories Rice
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 456.9, Fat 30.2, SaturatedFat 4.5, Sodium 225.2, Carbohydrate 43, Fiber 1.9, Sugar 1.2, Protein 3.7
OLIVE RICE
Delicious mild olive flavor, fits into Italian or American cooking, and also Asian, with just the simple addition, of a little soy sauce and sesame oil, onto each serving
Provided by Tuck Burnette
Categories < 30 Mins
Time 25m
Yield 2 1/2 Cups, 3-4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 347.4, Fat 13.9, SaturatedFat 2, Sodium 396, Carbohydrate 50, Fiber 0.8, Sugar 0.1, Protein 4.5
RICE WITH GREEN ONIONS AND OLIVES
Categories Olive Onion Rice Side Christmas Quick & Easy Low/No Sugar Lemon Christmas Eve Parsley Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Using vegetable peeler, remove peel (yellow part only) from lemon in long strips.
- Heat olive oil in heavy medium saucepan over medium heat. Add sliced green onions and sauté until soft, about 2 minutes. Add 3 cups water, rice, 1 teaspoon salt and lemon peel. Bring to boil. Reduce heat to low. Cover and cook without stirring until rice is tender and liquid is absorbed, about 20 minutes. Discard lemon peel. Mix chopped olives and parsley into rice. Cover and let stand 2 minutes. Transfer to bowl.
RICE WITH TOMATOES AND BLACK OLIVES
Provided by Marian Burros
Categories easy, quick, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 8
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.
BRAZILIAN CHICKEN AND RICE WITH OLIVES
Categories Chicken Olive Poultry Rice Sauté Dinner Winter Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle chicken lightly with salt and generously with ground black pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken, garlic, and peel; sauté until chicken is lightly browned, about 3 minutes. Add 1 cup water and orange juice and bring to boil. Mix in rice, seasoning packet, and olives. Return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat; let stand covered 10 minutes.
- Stir cilantro into rice mixture. Transfer to platter. Garnish with orange wedges.
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