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
GREEN CHILE CILANTRO RICE WITH PEPITAS
Provided by Guy Fieri
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- In a small saucepan over medium heat, bring the chicken stock and the Green Chile Sauce to a simmer. Hold warm.
- In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes.
- Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine.
- Ladle in the chicken stock and green chile mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time.
- Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas.
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups
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
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.
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 OLIVES AND GREEN CHILE PEPPERS
This is a delicious vegetarian side dish with any type of entree. Watch it disappear. Great pot luck dish, as it can be served right from the oven or just warm.
Provided by AKLOKI
Categories Vegetarian Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
- In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
- Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
- Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.
Nutrition Facts : Calories 739.1 calories, Carbohydrate 46.7 g, Cholesterol 117.4 mg, Fat 50.9 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 29.6 g, Sodium 1168.6 mg, Sugar 1.5 g
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 AND GREEN CHILE PEPPERS
This is a delicious vegetarian side dish with any type of entree. Watch it disappear. Great pot luck dish, as it can be served right from the oven or just warm.
Provided by AKLOKI
Categories Vegetarian Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done.
- Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish.
- In a small bowl, mix together olives, chile peppers, and sour cream. Set aside.
- Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese.
- Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.
Nutrition Facts : Calories 739.1 calories, Carbohydrate 46.7 g, Cholesterol 117.4 mg, Fat 50.9 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 29.6 g, Sodium 1168.6 mg, Sugar 1.5 g
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