Olive Rice Casserole Recipes

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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

OLIVE CASSEROLE



Olive Casserole image

This is a recipe I got from my best friend Dawn years ago. Everyone loves this-even people who say they don't like olives & even people who say they don't like casseroles. Scrumptious!

Provided by SMDeasy

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 green pepper, finely chopped
2 tablespoons olive oil
1 garlic clove
1/2 lb sharp cheddar cheese
1 small onion
1/2 cup stuffed olives, sliced
1/2 cup black olives, sliced
1/4 cup olive juice (green)
1 (11 ounce) can corn, drained
1 (28 ounce) can diced tomatoes, not drained
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces wide egg noodles

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.

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