Arroz al Olivar (Olive Rice)
Author: 
Recipe type: Side dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 ounces pitted black olives (the large, purple, fleshy ones)
  • 3 tablespoons vegetable oil
  • 2 garlic cloves, chopped
  • 2 cups white rice
  • ½ cup raisins
  • 1 red bell pepper, cut in thin slices
  • Ground pepper
  • ½ cup pecans, finely chopped
  • ½ cup Parmesan cheese (optional)
  • Parsley leaves, for garnish
Instructions
  1. Puree the olives in a blender or food processor. Reserve.
  2. Fry the garlic in oil over medium heat, for a minute or two (do not let it brown), and add the olive paste.
  3. Add the rice, raisins, red bell pepper, and black pepper, and mix well.
  4. Pour 3 cups water to the rice, bring to a boil, lower the heat to low (or medium if it's brown rice), and cook, tightly covered, until tender. Stir with a fork, cover again, turn off the heat and let rest for a few minutes.
  5. Serve the rice sprinkled with pecans, parmesan cheese, and parsley.
  6. Note: Use brown rice instead, but it will need more water and will take longer to cook.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-arroz-al-olivar-olive-rice/