Rice with kidney beans, Gordal olives and roasted chicken

Ingredients:

3 tbsp (45 ml) olive oil

1 onion, chopped

4 cloves garlic, chopped

1 tbsp (15 ml) paprika

1 tbsp (15 ml) dried oregano

1 tsp (5 ml) cumin seeds

1 pinch ground Cayenne pepper

2 cups (500 ml) long grain rice

1 can 796 ml (28 oz) diced tomatoes

4 cups (1 L) chicken broth (home-made or store-bought)

2 cans 540 ml (19 oz) kidney beans, drained and rinsed

2 cups (500 ml) roasted chicken (home-made or store-bought)

1 cup (250 ml) Gordal olives

¼ cup (60 ml) fresh parsley, chopped

Lemon wedges, to serve

Preparation:

In a large pan (ideally cast iron) on medium heat, sauté the onions and garlic in the oil, stirring for 3 minutes. Add the spices and stir for 1 minute. Add the rice and continue cooking for 1 minute, stirring.

Add the can of diced tomatoes and 3 cups of broth, salt and pepper, and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally.

Add the beans, chicken and Gordal olives and continue cooking for 5 to 10 minutes, or until the rice is cooked. Add broth as needed. Mix in the parsley and serve with lemon wedges.

CategoryGreen Gordal olives

Ingredients