Rice With Olives And Green Chile Peppers 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.

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.

RICE WITH ROASTED RED PEPPERS, BLACK OLIVES & FETA

Steps:

• Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high.
• Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides.
• Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch.
• Halve the pepper, core, seed, peel, and chop (into raisin size pieces).
• Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups.
• In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through.
• Toss the hot rice with the bell pepper. Serve hot with crumbled feta.
• Refrigerate any leftovers and serve cold.

CHILI WITH RICE

Steps:

• In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.

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.

HATCH GREEN CHILE RICE

Steps:

• Heat oil in a small saucepan over medium heat.
• Saute onions until translucent, approximately 3-5 minutes.
• Add green chiles, garlic, cumin, and salt. Stir to combine and cook until fragrant, approximately 1 minute.
• Stir in rice and let cook for 2-3 minutes, stirring occasionally.
• Add chicken or vegetable stock. Raise heat to high and bring to a boil. Once boiling, reduce heat to low and cover. Let the rice cook until all liquid is absorbed and rice is done, approximately 20 minutes.
• When rice is ready, fluff with a fork. Add the fresh cilantro (if using0 and juice from 1/2 lime. Stir to combine. Season with salt.

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.