Green Olives & Rice dish?

Question

I had this amazing dish in Spain years ago and was wondering if anyone had a name or even a recipe: it was a very flavorful rice dish with green olives. It was not paella!

Thx.

Answer 1

Green Olives & Rice dish

1 cup white rice

2 cups water

1 (6 ounce) can sliced green olives

1 (4 ounce) can diced green chiles

1 (16 ounce) container sour cream

1 1/2 cups shredded Monterey Jack cheese

1 cup shredded Cheddar cheese

1/4 teaspoon paprika

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

Answer 2

Spanish Braised Chicken with Green Olives and Rice Yield: Makes 6 servingsAndalousia, a region of southern Spain, is world renowned for its olives and northern Spain gives us fine sherries. Together these ingredients impart subtle yet full flavor to this chicken dish. Ingredients: 2pounds bone-in skinless chicken thighs

1teaspoon paprika

Nonstick cooking spray

3/4cup dry sherry

2-1/4cups water

1can (about 14 ounces) fat-free reduced-sodium chicken broth

3/4cup sliced pimiento-stuffed green olives

1-1/2teaspoons dried sage

1-1/2cups uncooked long-grain white rice

Preparation: 1.Sprinkle chicken thighs with paprika. Spray large nonstick skillet with cooking spray; heat over medium-high heat. Brown chicken 3 to 4 minutes on each side or until golden.

2.Remove chicken from skillet. Add sherry stirring to scrape up bits from bottom of skillet. Add water, chicken broth, olives and sage; bring to a boil. Reduce heat to low. Return chicken to skillet. Cover; simmer 10 minutes.

3.Add rice to liquid around chicken; gently stir to distribute evenly in skillet. Cover; simmer 20 to 25 minutes or until liquid is absorbed and rice is tender.

Answer 3

Arroz con Aceitunas Verde

Ingredients:

2 shallots, thinly sliced

2 cloves of garlic, finely minced

2 lbs bone-in skinless chicken thighs

1 tsp Spanish paprika

3 cups good quality chicken stock

1 cup green Spanish olives, pitted & halved

2-3 fresh sage leaves

crushed red pepper flakes to taste

1.5 cups uncooked long-grain white rice

2-3 tbsp olive oil

salt & pepper

chopped parsley & lemon wedges for garnish

Preparation:

Sprinkle chicken thighs with paprika, salt & pepper. In a large nonstick skillet on medium-high heat, add the oil. Brown the chicken 3 to 4 minutes on each side or until golden.

Remove chicken from skillet. Add the shallots and garlic, saute until translucent and slightly browned.  Then, add a little chicken stock while stirring to scrape up bits from bottom of skillet. Add the rest of the chicken stock along with the olives and red chili flakes; bring to a boil. Reduce heat to low. Return chicken to skillet. Cover; simmer 10 minutes.

Add rice to liquid around chicken; gently stir to distribute evenly in skillet & add the sage leaves.  Season with salt & pepper. Cover; simmer 20 to 25 minutes or until liquid is absorbed and rice is tender.  Garnish with a little freshly chopped parsley & lemon wedges.