Tangy Spanish Rice with Olives and Tomatoes

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Tangy Spanish Rice with Olives and TomatoesProperly seasoned rice can easily defeat a rich meat delicacy. Following is an aromatic rice preparation that filled with the goodness of olives. I've also used a generous amount of tomatoes for a natural tangy flavor. If you cannot find fresh green olives in your market, you can replace them with capers. I've used a thick rice variant but you can also use the longer version. This recipe has a mild flavor and if you want a spicier version you can add some green peppers to it. If you find the tomato flavor overwhelming you can reduce it and can compensate with few drops of fresh lime juice. My kids love it with hot stew and a bowl of salad. So let's quickly make this nutritious, tasty and irresistible Spanish rice recipe.

Tangy Spanish Rice with Olives and Tomatoes
Tangy Spanish Rice with Olives and Tomatoes

Light and fluffy Spanish rice with olives

Enjoy this delicious platter of tangy Spanish rice pepped up with loads of green olives and equally flavorful tomato puree base to liven up your taste buds.

Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 5

  • 3 cups polished rice
  • 1 cup fresh green olives
  • 300 gm ripe tomatoes
  • 2 tsp ginger garlic paste
  • 1/2 tsp red chili flakes (optional)
  • 1/2" cinnamon stick
  • few drops of balsamic vinegar
  • 1 small onion (finely chopped)
  • 1 green chili (finely minced)
  • 4 to 5 tsp extra virgin olive oil
  • salt to taste


  1. Soak rice overnight in salted water.
  2. Blanch all the tomatoes and remove their skin.
  3. Blend them for about 15 seconds and keep aside.
  4. Apply olive oil on green olives and grill them for about 2 minutes at 180 degrees.
  5. Heat 3 tsp olive oil in a deep pan.
  6. Add ginger garlic paste and a cinnamon stick.
  7. Saute for about 3 minutes on a high flame
  8. Add coarsely blended tomato paste and red chili flakes.
  9. Simmer for about 2 minutes with a covered lid.
  10. Add grilled olives, balsamic vinegar, chopped onion and green chilies.
  11. Stir for about 2 minutes on a medium flame.
  12. Add rice, salt and 2 glasses of water.
  13. Simmer for about 15 minutes with a covered lid.
  14. Serve hot with your favorite salad.


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