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 TOMATOES, AVOCADO & BLACK OLIVE
Serve this pretty mixture of white rice studded with vibrant green, pale green, black and red either hot or cold. It goes very well with seafood. From "The Moroccan Collection: Traditional Flavors from Northern Africa" by Hilaire Walden.
Provided by Chef Kate
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 416.5, Fat 23, SaturatedFat 3.3, Sodium 94.9, Carbohydrate 49.1, Fiber 6.3, Sugar 2.6, Protein 6
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
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.
BRAISED CHICKEN WITH TOMATOES AND OLIVES (POULET PROVENCAL)
Provided by Shelley Wiseman
Categories Chicken Olive Tomato Roast Kid-Friendly Dinner Fall Summer Family Reunion Potluck Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.
- Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.
- Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.
- Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. Tie legs together with string, then put chicken in baking dish.
- Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.
- Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.
GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES
A delicious, simple, Paula Wolfert recipe. Serve with lots of crusty bread. You can make things easy on yourself by getting the bags of ready-cleaned spinach.
Provided by evelynathens
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
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.
- Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.
Nutrition Facts : Calories 284.7, Fat 14.7, SaturatedFat 2.1, Sodium 192.9, Carbohydrate 33.5, Fiber 6.7, Sugar 4.1, Protein 9.2
ROAST PUTTANESCA AUBERGINES WITH TOMATO RICE & FETA
Enjoy these glorious roast aubergines with tomato rice and feta for a summer supper or al fresco lunch. You could also barbecue the aubergines, if you like
Provided by Alice Hart
Categories Dinner
Time 2h10m
Number Of Ingredients 19
Steps:
- Heat the oven to 190C/170C fan/gas 5. Heat 1 tbsp of the oil in a saucepan over a medium heat and cook the shallots with a pinch of salt for about 8 mins, stirring until softened. Add the rice and tomato purée, stirring to coat the rice in the oil for about 1 min. Tip the mixture into a medium baking dish, about 20 x 30cm, then add the garlic and sundried tomatoes.
- Tip the chopped tomatoes and 500ml water into the pan, using some of the water to swill out the tomato can. Add the stock cube and return the pan to the heat, stirring to help dissolve the stock. Bring to the boil and carefully pour over the rice mixture in the baking dish. Cover tightly and bake for 1 hr 30 mins until all the liquid has been absorbed and the rice is golden at the edges.
- Meanwhile, score the cut sides of the aubergine halves in a diamond pattern, being careful not to cut through the skin. Scatter the oregano over the aubergine flesh and season. Lightly brush or rub with the remaining oil, pushing the seasoning into the cuts. Put the aubergines in a large baking dish or roasting tin, flesh-side up. When the rice has been in the oven for 15 mins, put the aubergines on a lower shelf to bake for 45 mins, covered, then a further 30-35 mins, uncovered, until golden and soft. Remove both dishes from the oven, cover and set aside.
- Combine the capers, olives, pine nuts and basil in a bowl. Stir half through the baked rice using a fork to fluff the rice up slightly. Add the feta and cherry tomatoes to the remaining mixture and season with black pepper. Spoon the rice onto a large serving platter and top with the aubergine halves. Spoon the feta mixture over the aubergines, drizzle with the balsamic vinegar and garnish with the extra basil leaves. Drizzle with a little extra virgin olive oil, if you like, and serve with a green leafy salad.
Nutrition Facts : Calories 483 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
STEWED CHICKEN THIGHS WITH TOMATOES AND BLACK OLIVES
These chicken thighs are seasoned and seared, and then stewed with white wine, tomato, and olive. A touch of oregano brings it all home. Serve with pasta, rice, or couscous.
Provided by David
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Season both sides of the chicken thighs with salt and pepper.
- Heat oil in a large skillet over high heat. Add garlic and saute until it begins to brown, 30 seconds to 1 minute. Place chicken thighs in the hot skillet with the nicer, more intact sides facing down. Sear for 2 minutes. Flip and sear the split sides for 2 minutes.
- Add stewed tomatoes, olives, wine, and oregano. Reduce heat to medium-low (4 on a scale of 10), cover, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes.
Nutrition Facts : Calories 472.7 calories, Carbohydrate 10.8 g, Cholesterol 136.8 mg, Fat 26.4 g, Fiber 2.6 g, Protein 39.4 g, SaturatedFat 5.7 g, Sodium 712.5 mg, Sugar 4.1 g
GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES
Provided by Paula Wolfert
Categories Olive Rice Side Vegetarian Feta Spinach Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish or supper with crusty bread
Number Of Ingredients 11
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.
ONE-POT FISH WITH BLACK OLIVES & TOMATOES
Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
- Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.
Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium
RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA
Make and share this Rice with Roasted Red Peppers, Black Olives & Feta recipe from Food.com.
Provided by Dancer
Categories White Rice
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
- Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
- Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
- Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
- Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
- In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
- Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
- Refrigerate any leftovers and serve cold.
Nutrition Facts : Calories 226.9, Fat 4.5, SaturatedFat 1.4, Cholesterol 5.6, Sodium 146.7, Carbohydrate 41.4, Fiber 1.8, Sugar 2.4, Protein 5
CHICKEN WITH TOMATO & OLIVES
A quick and easy one-pot dish for summer - great for using up leftover cooked chicken
Provided by Jane Hornby
Categories Dinner, Lunch, Main course
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop the stalks from a 20g pack basil and shred most of the leaves. Heat 2 tbsp oil in a medium frying pan, then soften 2 thinly sliced garlic cloves and the basil stalks for 3 mins.
- Tip in 2 x 400g cans cherry tomatoes, 1 tsp sugar and the shredded basil. Bring to a boil, then simmer for 15 mins until reduced and saucy. Season. Add a handful olives, the sliced meat from a whole cooked chicken and any juices. Gently stir. Simmer for 2 mins, scatter with basil leaves, then serve with crusty bread.
Nutrition Facts : Calories 531 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 52 grams protein, Sodium 1.4 milligram of sodium
CHUNKY TOMATO AND BLACK OLIVE SALAD
Categories Salad Olive Tomato Quick & Easy Spring Bon Appétit
Yield Makes 2 Servings
Number Of Ingredients 6
Steps:
- Combine tomatoes, black olives and onion in medium bowl. Add olive oil and balsamic vinegar; toss to blend well. Season salad to taste with salt and pepper. Mix in arugula and serve.
TILAPIA WITH TOMATOES, BLACK OLIVES AND CORN
The tilapia is cooked with the sauce. I had something similar in a restaurant and I developed this based in their dish (I did make a few changes). Serve the tilapia with the sauce placed on top of it on your plate with a steamed vegetable and salad.
Provided by Marian Monroe
Categories Seafood Fish Tilapia
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large skillet, heat oil over medium heat. Cook garlic in oil for 1 minute. Stir in the diced tomatoes with juice, 3/4 cup wine, black olives, and corn. When the sauce is hot, place fillets on top, and spoon some of the tomato mixture over the fish. Cover, and cook for 20 to 25 minutes, or until fish flakes easily with a fork. If the sauce begins to dry out, add additional 1/4 cup white wine.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 24 g, Cholesterol 41.1 mg, Fat 9.1 g, Fiber 4.3 g, Protein 27.4 g, SaturatedFat 1.4 g, Sodium 557.8 mg, Sugar 8.4 g
RICE WITH TOMATOES AND ONIONS
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd. This is a very basic recipe open to infinite interpretations - I think every Mexican restaurant I've ever been to adds something different. Found at the Saveur website.
Provided by Pinay0618
Categories White Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Put rice into a medium bowl, cover with water, and swish around with your hand until water clouds. Drain and repeat process until water remains clear, 3-4 more times. Drain again, return rice to bowl, and set aside.
- Put tomatoes, onions, and garlic into a food processor and process to a fine puree. Transfer to a medium bowl and set aside.
- Heat oil in a 3 1/2-quart caldero or medium heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add rice and cook, stirring constantly with a wooden spoon, until lightly golden, 5-7 minutes. Add tomato-onion puree and cook, stirring often, until the mixture becomes bright orange, about 3 minutes. Stir in stock and season to taste with salt.
- Bring to boil and cook, undisturbed, until liquid barely covers rice and craters appear on the surface, 8-10 minutes. Reduce heat to low, cover, and steam until rice is tender 18-20 minutes more. Remove pot from heat. Set aside to let cool, undisturbed, for 10 minutes, then fluff with a fork.
Nutrition Facts : Calories 258.6, Fat 6.7, SaturatedFat 0.8, Cholesterol 2.7, Sodium 132.9, Carbohydrate 42.6, Fiber 1.1, Sugar 2.7, Protein 6
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
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