Serves 4
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.
8 ounces pitted Alfonso olives
3 tablespoons vegetable oil
2 garlic cloves, chopped
2 cups white rice
½ cup raisins
1 red bell pepper, diced
Salt and pepper
½ cup pecans, finely chopped
½ cup Parmesan cheese (optional)
Parsley leaves, to garnish (optional)
1. Puree the olives in a blender or a food processor. Reserve.
2. Fry the garlic for a minute or two in oil over medium heat. Do not let it brown.
3. 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.
4. Pour 3 cups boiling water into the rice. Bring to a boil, lower the heat to low, cover, and cook until the rice is tender. Stir with a fork, cover again, turn off the heat, and let rest for a few minutes.
5. Serve the rice sprinkled with pecans, Parmesan cheese, and parsley.
Alfonso olives are similar to the Botija variety used in Peru, so use these if you can’t find the latter. Other black olives will change the flavor. If buying them in a jar, drain well and rinse in cold water as they may be too salty.