Ingredients with Measurements:
- 2 cups of white rice
- 4 cups of water
- 1/4 cup of olive oil
- 1/4 cup of fresh lemon juice
- 1/2 cup of green olives, sliced
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat.
3. Add the rice and stir until it is coated in the oil.
4. Add the water, lemon juice, and salt and pepper to taste.
5. Bring to a boil, then reduce the heat to low and cover the pot with a lid.
6. Cook for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove from heat and let it sit for 5 minutes.
8. Fluff the rice with a wooden spoon and stir in the sliced olives and chopped parsley.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 5g
Sodium: 300mg
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Black olives can be used instead of green olives.
- Lime juice can be used instead of lemon juice.
Variations:
- Add diced tomatoes and onions for a more flavorful dish.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a wooden spoon to fluff the rice to prevent it from becoming mushy.
- Add more water if the rice is not fully cooked after 20 minutes.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Microwave leftovers for 1-2 minutes or until heated through.
Presentation ideas:
Serve the Arroz con Limon with Olives in a large bowl or on a platter.
Garnishes:
Sprinkle with additional chopped parsley or sliced olives.
Pairings:
- Grilled chicken or fish
- Roasted vegetables
- Salad
Suggested side dishes:
- Black beans
- Guacamole
- Salsa
Troubleshooting advice:
- If the rice is too dry, add more water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes.
Food safety advice:
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Arroz con Limon with Olives is a traditional dish from Latin America.
Flavor profiles:
This dish is tangy and savory with a hint of saltiness from the olives.
Serving suggestions:
Serve hot as a main dish or as a side dish with your favorite Latin American meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish