Peruvian & World Recipes

Black Olives Rice Recipe

Black Olives Rice
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Black Olives Rice

Course: Side DishesCuisine: Peruvian
Servings

8

servings

Savor the flavors in our Black Olive Rice recipe. Sauté Kalamata or Botija olives in olive oil and unsalted butter, add diced bacon, red onion, and garlic paste. Elevate with toasted pecans and walnuts, then stir in raw basmati rice and chicken stock. Season to taste, and for a sweet touch, consider golden raisins. The result is a harmonious blend of brininess, smokiness, and nuttiness—a culinary delight in every bite.

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Ingredients

  • 1 1/2 cups pitted black olives (Kalamata or Botija)

  • 2 Tbsp. Olive oil

  • 1 Tbsp. Unsalted butter

  • 1/2 lb. Small diced bacon

  • 1 cup small diced red onion

  • 2 Tbsp garlic paste or minced

  • 1/2 cup toasted chopped pecans

  • 1/2 cup toasted chopped walnuts

  • 2 cups raw basmati rice

  • 2 cups chicken stock

  • Salt and pepper to taste

  • 1/2 cup golden raisins (optional)

Directions

  • In a blender place pitted black olives and 1/4 cup of boiling water. Pure and reserve.
  • In a deep-frying pan, or pot, over medium heat, add oil and start frying the bacon for about three minutes.
  • Add the onion and sauté for about three minutes, followed by the garlic for an additional minute. Incorporate half of the nuts and rice to combine.
  • Add olives puree and broth. Integrate it. Taste salt.
  • Bring to a boil, cover with a lid, and simmer undisturbed for 20 minutes.
  • Let it rest covered for about 30 minutes.
  • Serve warm and enjoy!

Recipe Video

Notes

  • If using raisins add them on step number 4.

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