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
Puree the olives in a blender or food processor. Reserve.
Fry the garlic in oil over medium heat, for a minute or two (do not let it brown), and add the olive paste.
Add the rice, raisins, red bell pepper, and black pepper, and mix well.
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.
Serve the rice sprinkled with pecans, parmesan cheese, and parsley.
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/