Olive Rice Casserole Recipes

CHICKEN AND RICE WITH OLIVES

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.

CHEDDAR RICE CASSEROLE

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add remaining ingredients; mix well. Transfer to a greased shallow 1-qt. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

TUNA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
• Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
• Bake in a preheated oven for 20 minutes.

OLIVE RICE

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.

OLIVE RICE CASSEROLE

Steps:

• Combine all ingredients in 2 quart baking dish.
• Bake uncovered at 325°F for approximately 1 hour or until rice is soft.

RICE WITH OLIVES

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.

ON THE GO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 2 quart casserole dish, combine the sausage, black olives, green olives, corn, tomatoes, mushrooms, cheese and rice. Mix all together well.
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

VEGETABLE RICE CASSEROLE

Steps:

• Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

OLIVE CASSEROLE

Steps:

• Cook egg noodles according to package directions, set aside.
• Brown ground beef and green pepper in olive oil.
• Grate together cheese, onion and garlic.
• Combine with meat and olives.
• Add olive liquid, cooked noodles, corn and tomatoes.
• Mix and pour into 13x9x2 casserole dish.
• Cover with foil.
• Bake at 350 for 45-60 minutes.

GARLIC BUTTER RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an oven-proof dish in the oven while it preheats, about 10 minutes.
• Remove dish from the oven and add rice, garlic, and salt. Return to the oven for 5 minutes.
• Dissolve bouillon cubes in the boiling water, then add to the rice mixture. Return to the oven and bake, uncovered, until water is absorbed and rice is tender, about 20 minutes.

OLIVE RAISIN RICE

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.

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.