Rice With Tomatoes And Black Olives Recipes

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

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, AVOCADO & BLACK OLIVE

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.

BAKED RICE WITH SLOW-ROASTED TOMATOES AND GARLIC

Steps:

• Heat oven to 350 degrees.
• In an 8-by-12-inch casserole dish, toss together tomatoes, garlic, shallots, cilantro stems, thyme, cinnamon sticks, 1/2 teaspoon salt and pepper to taste. Pour oil over everything, then bake until vegetables are soft, about 1 hour. Remove from oven and increase oven temperature to 450.
• Without stirring anything, sprinkle rice evenly over vegetables. Top with remaining 1/2 teaspoon salt and plenty of black pepper.
• Carefully pour boiling water over rice, then cover dish tightly with foil and bake for 25 minutes, until rice is cooked. Remove from oven and set aside for 10 minutes, still covered.
• Remove foil, gently stir in cilantro leaves, taste and add more salt if needed, and serve.

ONE-POT FISH WITH BLACK OLIVES & TOMATOES

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.

CHUNKY TOMATO AND BLACK OLIVE SALAD

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.

GREEK RICE WITH SPINACH, FETA AND BLACK OLIVES

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.
• Note: This is delicious served at room temperature garnished with black olives and feta cheese or yogurt.

SPANISH RICE ORIGINAL

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.