Best 10 Rice With Olives Recipes

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In the realm of culinary delights, where flavors converge and aromas dance, there lies a dish that evokes the essence of the Mediterranean diet: rice with olives. This delectable creation, simple yet sophisticated, combines the wholesome goodness of rice with the briny, savory notes of olives, creating a symphony of flavors that will tantalize your taste buds. Whether you seek a delectable meal for a casual gathering or a dish to impress at a special occasion, rice with olives is sure to steal the spotlight. So, let us embark on a gastronomic journey, discovering the secrets behind crafting the perfect rice with olives, a dish that promises to transport you to the sun-kissed shores of the Mediterranean, where culinary magic awaits.

Here are our top 10 tried and tested recipes!

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

JAPANESE RICE WITH BLACK OLIVES AND ORANGE ZEST



Japanese Rice with Black Olives and Orange Zest image

Provided by Food Network

Yield 4 bento servings

Number Of Ingredients 6

2 cups short-grain Japanese rice
1/3 cup kalamata or other good-quality black olives
1 tablespoon extra-virgin olive oil
1 orange, zested
1 teaspoon salt
Freshly ground black pepper

Steps:

  • Lightly rinse the rice. Put the rice in a small pot with 2 cups of water and let it soak for 30 minutes. Pit the black olives and cut into small pieces. Stir the rice well and place over high heat. Let it come to a boil, then stir well again and turn the heat down to the lowest possible setting. Cover the pot with a tight-fitting lid and let simmer for 11 minutes. Remove from the heat and let sit, still covered, for 5 minutes more. Transfer the rice to a bowl, stir well and let cool for 10 minutes. Stir in the chopped olives, olive oil, and orange zest. Season with salt and pepper to taste. Press the rice in a rice mold or shape by hand, and serve. Japanese rice is very sticky. To keep the rice from sticking to the rice mold, keep both pieces of the mold in water. Fill the mold 2/3 full with rice and press down with the top part firmly enough for the rice to stick together, but not so firmly that the rice gets mashed. Release the rice from the mold and put on a plate.

RICE WITH OLIVES



Rice With Olives image

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

1 medium onion, finely chopped
1/2 cup oil
1 cup rice
3 1/2 cups water
3/4 cup pitted mediterranean olive
fresh ground black pepper
salt

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

CHICKEN AND RICE WITH OLIVES



Chicken and Rice with Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 stalks celery, chopped
Kosher salt
5 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 cup long-grain white rice
1/2 cup pitted kalamata olives
1 lemon (1/2 quartered and seeded; 1/2 juiced)
1 1/2 pounds skinless, boneless chicken thighs (4 to 6), cut into 2-inch pieces
Freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons chopped fresh chives

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

BRAZILIAN CHICKEN AND RICE WITH OLIVES



Brazilian Chicken and Rice with Olives image

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

1 pound skinless boneless chicken thighs, cut into 1/2-inch-wide strips
1/4 cup olive oil
4 garlic cloves, finely chopped
1 teaspoon grated orange peel
1 cup water
1/2 cup orange juice
1 cup yellow rice mix with seasoning packet (from 8-ounce box)
1/2 cup (packed) pimiento-stuffed Spanish olives, halved
1 cup chopped fresh cilantro
Orange wedges

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.

OLIVE RAISIN RICE



Olive Raisin Rice image

My sister-in-law (who happens to have the same name as me!) gave me this recipe. We fix it for just about every family gathering. Raisins and olives give the dish a sweet and salty flavor.-Judy Thomas, Langley, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8-10 servings.

Number Of Ingredients 12

4 cups water
2 cups uncooked long grain rice
4 beef bouillon cubes
1 pound ground beef
3 medium green peppers, chopped
3 medium onions, chopped
2 garlic cloves, minced
1 cup water
3/4 cup raisins
3/4 cup sliced ripe olives
3 bay leaves
Salt and pepper to taste

Steps:

  • In a large saucepan, combine the water, rice and bouillon. bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a large skillet, cook beef, green peppers, onions and garlic over medium heat until the meat is no longer pink; drain. Add water, raisins, olives and bay leaves. Cover and simmer for 30 minutes or until heated through. Discard bay leaves. Stir in rice, salt and pepper.

Nutrition Facts :

RICE WITH TOMATOES AND BLACK OLIVES



Rice With Tomatoes and Black Olives image

Provided by Marian Burros

Categories     easy, quick, side dish

Time 25m

Yield 2 servings

Number Of Ingredients 8

1 cup long-grain rice
6 ounces whole onion or 5 ounces chopped onion (ready-cut) (1 1/3 cups)
2 teaspoons olive oil
6 large Italian, French or Greek olives
1 1/4 pounds ripe field tomatoes
Basil
1/4 teaspoon salt, optional
Freshly ground black pepper

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



Rice with Green Onions and Olives image

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

1 lemon
1 tablespoon olive oil
1 1/4 cups thinly sliced green onions
3 cups water
1 1/2 cups long-grain white rice
1 teaspoon salt
1/3 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons chopped fresh Italian parsley

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.

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES



Shrimp and Rice Packets with Olives and Oranges image

Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Provided by Molly Gilbert

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups frozen precooked rice (such as InnovAsian®)
1 cup coarsely chopped pitted green olives
¾ cup low-sodium chicken broth
1 orange, juiced
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound medium shrimp, peeled and deveined
4 teaspoons extra-virgin olive oil
4 thin slices orange
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  • Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 31.2 g, Cholesterol 173.3 mg, Fat 13 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 1.8 g, Sodium 1481.9 mg, Sugar 6.3 g

RICE WITH FENNEL AND OLIVES



Rice With Fennel and Olives image

Provided by Marian Burros

Categories     side dish

Time 35m

Yield 2 servings

Number Of Ingredients 9

3/4 cup long grain rice
1 1/2 cups water
1 teaspoon fennel seed
8 ounces whole red onion or 7 ounces chopped, ready-cut red onion (1 2/3 cups)
1 teaspoon olive oil
1 pound fennel to yield 1 cup chopped fennel
10 small oil-cured black olives
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Combine rice, water and fennel seed, and bring to boil; reduce heat, cover and simmer, cooking a total of 17 minutes, until the rice is tender and the liquid has been absorbed.
  • Chop whole onion.
  • Heat a medium nonstick skillet until it is very hot, reduce the heat to medium high, add oil and saute onion until it softens and browns.
  • Meanwhile, trim stalks from fennel, remove tough outer layer from bulb and cut fennel into julienne strips. Add to onion as it browns, and continue cooking.
  • Pit the olives; then, add to the onion and fennel and continue cooking until the rice is done.
  • Stir the rice into the onion and fennel, season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 4 grams, Carbohydrate 85 grams, Fat 5 grams, Fiber 11 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 397 milligrams, Sugar 14 grams

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your rice with olives dish even more delicious.
  • Don't overcrowd the pan. When cooking the rice, make sure to give it enough space so that it can cook evenly.
  • Cook the rice until it is tender but still has a slight bite to it. Overcooked rice will be mushy and unpleasant.
  • Use a variety of olives. Different types of olives will give your dish different flavors and textures.
  • Add other ingredients to your liking. Some popular additions to rice with olives include vegetables, herbs, and nuts.
  • Serve rice with olives as a main course or side dish. It is also a great addition to salads and soups.

Conclusion:

Rice with olives is a delicious and versatile dish that can be enjoyed in many different ways. It is a great option for a quick and easy meal, and it can also be dressed up for a special occasion. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will love.

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