Arroz al Olivar—Black Olive Rice

Name: Arroz al Olivar—Black Olive Rice
Yield: Serves 4
Cuisine: Peruvian
Ingredients: 2 garlic cloves, chopped; 2 cups white rice; 3 tablespoons vegetable oil; 8 ounces pitted Alfonso olives; ½ cup pecans, finely chopped; ½ cup Parmesan cheese (optional); Parsley leaves, to garnish (optional); 1 red bell pepper, diced; Salt and pepper; ½ cup raisins

Preparation info

Serves
4

Difficulty
Easy

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Peruvians love rice and black olives with similar intensity, and this dish combines both. You can serve it as a side dish, or make it a complete meal by serving it with shrimp. If you are a vegetarian, grate some Parmesan cheese on top to complement the intense olive flavor.

Ingredients

8 ounces pitted Alfonso olives
3 tablespoons vegetable oil
2 <

Americas
Peru
Main course
Side dish
Vegetarian
Gluten-free

Method

Puree the olives in a blender or a food processor. Reserve.
Fry the garlic for a minute or two in oil over medium heat. Do not let it brown.
Add the olive paste, rice, raisins, red bell pepper, salt, and black pepper, mixing well. Be careful when adding salt because the olives are salty.
Pour 3