Rice With Olives And Green Chile Peppers Recipes

GREEN CHILE CILANTRO RICE WITH PEPITAS

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

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.

RICE WITH OLIVES AND GREEN CHILE PEPPERS

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.

SPANISH RICE WITH OLIVES

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.

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.

GREEN CHILI RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through.

RICE WITH OLIVES AND GREEN CHILE PEPPERS

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.

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 GREEN ONIONS AND OLIVES

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 CHORIZO, SHRIMP AND GREEN OLIVES

Steps:

• Heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware) over medium-high heat.
• Add the chorizo and cook until they start to crisp, about 3 minutes or so.
• Add the shimp and cook, stirring occasionally, until white throughout - about 2-3 minutes. Do not overcook the shrimp!
• Use a slotted spoon transfer the chorizo and shrimp to a plate.
• Drain off all but 2 T. of the fat in the pan.
• Add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes.
• Add the water and rice and bring to a boil.
• Season with salt and pepper.
• Cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level.
• Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes.
• Gently fold in the chorizo, shrimp olives and parsley.
• Season with salt and pepper , to taste.
• Spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.

CHICKEN WITH BELL PEPPERS AND OLIVES

Steps:

• Using rolling pin, pound chicken to uniform 1/2-inch thickness. Sprinkle with herbs and salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken, skin side down; cook until brown, about 3 minutes per side. Transfer to plate.
• Add peppers to same skillet. Sauté over high heat 3 minutes. Add olives and garlic and stir 1 minute. Add wine and boil 1 minute, stirring up any browned bits. Return chicken and any accumulated juices to skillet. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 3 minutes. Season with salt and pepper and serve.