62 olive rice recipes

Cuban-style picadillo with ground beef, raisins, olives, apple, jalapeno, and warm spices like cinnamon and cloves. Serve over rice, in tacos, or as a stuffed pepper filling.

Tex-Mex rice toasted in olive oil with garlic and onion, simmered in broth with cumin, and finished with diced red bell pepper. A flavorful Mexican-style side dish from scratch.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

Traditional Portuguese salt cod and rice simmered with onions, tomatoes, and olive oil. A rustic northern Portugal classic with short-grain rice.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.

Greek island chicken with sun-dried tomatoes, olives, white wine, cinnamon, and lemon simmered into a fragrant Mediterranean sauce. One-skillet dinner over rice.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Ryzi me araka is a classic Greek rice and peas dish cooked pilaf-style with olive oil and onion. Six ingredients, one pot, and naturally vegetarian.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Savory ground beef and pork simmered with olives, capers, raisins, and almonds in a spiced tomato sauce. A picadillo-style dish served over rice, bread, or in pita pockets.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.