Rice With Tomatoes And Black Olives Recipes

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RICE WITH BLACK BEANS



Rice with Black Beans image

Good rice, beans, and tomato dish that takes about 20 minutes to prepare.

Provided by Rebecca Tally

Categories     100+ Everyday Cooking Recipes     Vegan

Time 20m

Yield 8

Number Of Ingredients 7

1 onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
½ teaspoon dried oregano
½ teaspoon garlic powder
1 cup instant white rice

Steps:

  • In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
  • Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.

Nutrition Facts : Calories 79.9 calories, Carbohydrate 14.4 g, Fat 2 g, Fiber 1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 114 mg, Sugar 2.4 g

ONE-POT FISH WITH BLACK OLIVES & TOMATOES



One-pot fish with black olives & tomatoes image

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

175g black olive in oil, stones removed
1large onion , roughly chopped
400g can chopped tomato
4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
chopped parsley
lemon wedges

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 TOMATOES, AVOCADO & BLACK OLIVE



Rice With Tomatoes, Avocado & Black Olive image

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

4 tablespoons olive oil
1 small onion, finely chopped
2 plump garlic cloves, crushed
1 1/8 cups basmati rice
2 cups vegetable stock
1 tomatoes, peeled, seeded and diced (or one cup of canned organic diced tomatoes)
2 large green onions, chopped (include the tender parts of the green stem)
2 tablespoons chopped parsley
salt and pepper
1/3 cup black olives, pitted
1 small avocado, pitted, peeled and diced

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

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.

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.

GREEK-STYLE RICE WITH SPINACH, FETA, AND BLACK OLIVES



Greek-Style Rice with Spinach, Feta, and Black Olives image

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

2 pounds fresh spinach, washed and tough stems removed
Coarse sea salt
4 tablespoons extra-virgin olive oil
1/2 cup thinly sliced scallions
3/4 cup finely chopped onions or leeks
1/2 cup fresh tomato purée reduced by boiling to 3 tablespoons
1/2 cup long-grain rice
1/4 cup chopped dill
Freshly ground black pepper
Oily black olives for garnish
Chunks of feta cheese or spoonfuls of thick yogurt for garnish

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.

RICE WITH TOMATOES AND ONIONS



Rice With Tomatoes and Onions image

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

2 cups long-grain rice
3 medium ripe plum tomatoes, seeded
1 medium white onion, peeled and quartered
2 large garlic cloves, peeled
3 tablespoons canola oil
3 cups chicken stock
salt

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

CHUNKY TOMATO AND BLACK OLIVE SALAD



Chunky Tomato and Black Olive Salad image

Categories     Salad     Olive     Tomato     Quick & Easy     Spring     Bon Appétit

Yield Makes 2 Servings

Number Of Ingredients 6

4 large plum tomatoes, cored, cut into 3/4-inch pieces
1/3 cup brine-cured black olives (such as Kalamata) , pitted, halved
1/3 cup very thinly sliced red onion
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 large bunch arugula, stems trimmed, cut into wide ribbons

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.

SAUTEED BLACK OLIVES WITH TOMATOES



Sauteed Black Olives with Tomatoes image

Serve this colorful antipasto with chunks of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

1 cup (6 ounces) Nicoise or Kalamata olives
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, peeled and minced
1 tablespoon chopped fresh thyme leaves
Freshly ground pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Rinse and drain olives; you can pit them or not, whichever you prefer. Combine tomatoes and salt in a medium bowl. Set aside. Heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
  • Add olives and thyme. Cook over medium heat, stirring often, 3 to 4 minutes. Add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. Season to taste with pepper. Just before serving, stir in the parsley.

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

MARINATED MOZZARELLA, OLIVES AND CHERRY TOMATOES



Marinated Mozzarella, Olives and Cherry Tomatoes image

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You'll want to make this all summer long.

Provided by David Tanis

Categories     dinner, easy, lunch, salads and dressings, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound cherry or grape tomatoes, a mixture of colors, halved
Salt and black pepper
3/4 cup olives, such as Moroccan or niçoise
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, smashed to a paste
Pinch of dried oregano
Pinch of red-pepper flakes
1 pound fresh mozzarella, cut into ¼-inch slices
Basil leaves, for garnish

Steps:

  • Put cherry tomatoes in a large bowl. Season with salt and pepper. Add the olives and toss.
  • In a small bowl, stir together olive oil, vinegar, garlic, oregano and red-pepper flakes. Pour mixture over tomatoes and olives. Toss well to coat and let sit for at least 10 minutes and up to an hour.
  • When ready to eat, arrange mozzarella in the center of a large platter (or arrange on individual plates). Spoon tomato and olive mixture over mozzarella. Garnish with lots of basil leaves.

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