Traditional recipes

Spanish rice salad with olives recipe

Spanish rice salad with olives recipe

  • Recipes
  • Dish type
  • Salad
  • Grain salad
  • Rice salad

I got this rice salad recipe from my Spanish friend. It also makes a really nice filling for stuffed peppers.

13 people made this

IngredientsServes: 4

  • 500g cold, cooked rice
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 green pepper, finely diced
  • 2-3 tablespoons fresh parsley, finely chopped
  • 20 green or black pitted olives, finely chopped
  • salt and pepper, to taste
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons vinegar

MethodPrep:15min ›Ready in:15min

  1. In a large salad bowl combine cold rice, onion, garlic, green pepper, parsley and olives. Add salt and pepper to taste. Sprinkle with olive oil and vinegar and mix well.

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Reviews & ratingsAverage global rating:(1)

Spanish Chicken and Rice

This quick and easy Spanish Chicken and Rice recipe is a one skillet meal filled with tender chicken and flavorful rice stuffed with green olives and pearl onions. A Spanish inspired skillet dinner that takes only 30 minutes to make!

Spanish Civil War Rice | A Classic Recipe from Spanish History

Spain is a country that has a ton of history to it. All the way from the Roman empire & beyond, to the present day. Today, I will show you how to make a dish that dates back to the Spanish civil war, which was from 1936 to 1939. We are talking Arroz a lo Pobre.

This Spanish Civil War Rice has the most incredible flavors to it, it´s super easy to make and it comes together in just 40 minutes. A historic dish where less is more and where simplicity meets extraordinary.

What makes this rice dish special, is that it´s made with the most humble ingredients. You know, after a civil war, a country suffers heavily, so people eat whatever they have on hand. This is, how this dish was born.

TIPS & TRICKS to Make this Recipe: Once you add the rice into the pan, give it one final mix and don´t mix it again. As it disrupts the way it cooks. I used a homemade vegetable broth, but you can use the store-bought stuff.

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Spanish chicken and rice recipe

This simple one-pot supper is packed with delicious flavours of chorizo, paprika, garlic and olives. You could swap the chicken for pork or meaty fish like monkfish, hake or cod. It would be lovely served alongside a big bowl of steamed greens such as kale or purple sprouting broccoli, sprinkled with pumpkin and sunflower seeds, or a leafy green salad with a zesty dressing.


  • 3 tbsp olive oil
  • 4 chicken breasts, skin on
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 10 cm/4inch piece of cooking chorizo, chopped
  • 300 g paella rice
  • 600 ml chicken stock
  • 1 lemon, juice only
  • 1 tbsp smoked paprika
  • 24 black olives, pitted and chopped
  • 6 jarred red piquillo peppers, sliced into strips
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 pinch each of sea salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 4 chicken breasts, skin on
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 10 cm/4inch piece of cooking chorizo, chopped
  • 10.6 oz paella rice
  • 21.1 fl oz chicken stock
  • 1 lemon, juice only
  • 1 tbsp smoked paprika
  • 24 black olives, pitted and chopped
  • 6 jarred red piquillo peppers, sliced into strips
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 pinch each of sea salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 4 chicken breasts, skin on
  • 1 onion, sliced
  • 3 garlic cloves, crushed
  • 10 cm/4inch piece of cooking chorizo, chopped
  • 10.6 oz paella rice
  • 2.5 cups chicken stock
  • 1 lemon, juice only
  • 1 tbsp smoked paprika
  • 24 black olives, pitted and chopped
  • 6 jarred red piquillo peppers, sliced into strips
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 pinch each of sea salt and freshly ground black pepper


  • Cuisine: Spanish
  • Recipe Type: Chicken
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 40 mins
  • Serves: 4


  1. Place a paella pan or an ovenproof casserole dish over a medium heat and add 2 tablespoons of the oil.
  2. Once the oil is hot, cook the chicken breasts for 3 minutes on each side until browned, then set aside on a plate.
  3. Add the remaining oil to the pan, stir in the onion, garlic and chorizo and fry gently for 3 minutes.
  4. Pour in the rice, stir for a minute, then add the chicken stock, lemon juice, smoked paprika, olives and peppers, and season with salt and pepper. Stir and return the chicken to the pan on top of the rice.
  5. Cover and cook over a low-medium heat for 20&ndash25 minutes until the liquid has been absorbed, the rice is tender and the chicken is cooked through.
  6. Garnish with the parsley and serve.

This recipe is from Clodagh's Weeknight Kitchen: Easy & exciting dishes to liven up your recipe repertoire by Clodagh McKenna. Published by Kyle Books, £20.00. Photography by Dora Kazmierak.

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Paella Salad with Shrimp & Chicken

Try this Paella Salad with your favorite fresh veggies and go-to greens.

Step 1
In a large skillet, cook the chicken and shrimp in oil until tender remove and set aside for later.

Step 2
Next, add chopped onion and garlic cook the onion until tender.

Step 3
Add uncooked rice and stir until opaque. Add ground saffron, chicken broth and lemon juice. Then, cover and simmer for 20 minutes or until rice is tender.

Step 4
Add chicken and shrimp and chill for several hours. Serve atop salad greens and garnish with olives, avocado, and tomato.

Refreshing Rice Salad

Like mixing the best of both worlds? This refreshing summertime meal is full of light ingredients, which are beautifully balanced off by savory Spanish flavors. The seared chicken and shrimp go perfectly with our Mahatma® White Rice, which is then simmered with zesty lemon juice, ground saffron, and chicken broth.

After the rice is cooked to perfection and cooled in the fridge, it can be nestled atop your favorite greens – whether that’s romaine, spinach, pea greens, or whatever your heart desires! After, garnish with green olives, halved cherry tomatoes, and avocado slices.

Savory and delicious, this recipe is another great reason to add more avocados to your grocery list! Don’t stop there, imagine using your salad leftovers to make a delicious Guacamole Rice Dip. Are you convinced yet?

Top your salad

Looking to make the most out of your salad? For best results, top your with seasonal veggies from your local market.

Allergic to shellfish? No worries! Double up on chicken and enjoy this paella salad crustacean-free!

Charred spring onion & olive rice salad

Thread the olives onto metal or bamboo skewers. Heat a griddle pan or light the barbecue, then when the flames have died down and the coals are white, toss the spring onions with the oil and grill for 8-10 mins to cook until tender. Grill the olives for a few mins, turning regularly, until they look a little charred. Remove the spring onions from the grill and cut into bite-sized pieces. Remove the olive skewers from the grill.

Heat the grains and rice pouches, if using, in the microwave for 2 mins until warm. Toss with the vinegar, some seasoning and the sundried tomatoes with a little drizzle of the oil from the jar. Leave for a few mins for the dressing to be absorbed.

Toss the olives, spring onions, toasted almonds and celery into the rice. To serve, stir through the manchego, if using, and season to taste.


Charring olives makes them juicier as well as giving great texture and depth of flavour.


To ensure the salad is vegan, use cider vinegar (or check the label on the red wine or sherry vinegar), omit the manchego and top with extra flaked almonds or whole toasted almonds, roughly chopped. You can also add 4 tbsp raisins, for sweetness, if you like.

Related Video

Hubs doesn't like peas, so I used just the pearl onions. It was fantastic!

I had locally-produced chorizo and used this recipe with a few modifications to prepare it. I followed the directions as described but added 1 package of frozen artichoke hearts, and a small diced onion. Everyone loved it, children and adults alike. This is very easy - a one dish dinner, and very flavorful. As another reviewer mentioned, you could probably saute the sausage with no oil. I will make again!

Fantastic recipe, and the result was quite colorful as well! Personally I made a couple changes: -Along with the chorizo I added some garlic and a chopped bell pepper -Had brown rice so I cooked it as normal in a small pot before I started for about 30-35 minutes (usually would be 40-45), then added the rice as it says -Frozen peas and tomatoes were plain (we didn't have either with onions) -Marjoram was in a shaker, not fresh With these, it was still really good. I didn't have much grease from the chorizo myself. Would recommend it and absolutely would make it again.

Yum! I used brown rice (cooked for longer of course) & added veges (diced carrots & cauliflower). Cilantro/Coriander (by my back door) was used instead of Marjoram (all the way in vege patch), which worked really well. Very Tasty! Great easy weeknight meal.

This was pretty tasty. YOU WILL NOT NEED THE OLIVE OIL. Sauteeing the chorizo alone will produce enough oil for the remainder of the recipe. I used frozen corn (that's all I had). However, I will drain the tomatoes next time as I thought that the rice came out too wet. Will definitely put into my rotation.

Wonderful easy everyday hearty meal. My boyfriend gave an unprompted and enthusiastic "YUM!!". Tweaked recipe as follows, making an even more delicious meal: Substitute fresh sweetcorn kernels for peas, adding with tomatos. Substitute La Vallee canned tomatos, and omit olives (too salty when with the chorizo).

I used Mexican Chorizo instead. But don't add any oil at all since it has no need for it. Be patient when heating the Mexican Chorizo, med. heat don't preheat with a gas stove.But you will need to break aprt the chorizo and keep evening it out until it is completely broken apart. Then add the rice and so on. If it's too hot some of the rice may turn out a little crunchy. This is a great recipe.

I made this and all loved it, incl. the kids. Instead of using the tomatoes with peppers, I used a can of ROTEL tomatoes with chilies (incl the juice). To add something saucy, I served it my our family-recipe German style cucumber salad. Delicious !

My sister made this for me and I went straight to this website to find the recipe. Deelish!

As written the recipe is too oily. I poured off the oil from the chorizo (as much as possible) before adding the rice. I too made the spanish rice with sauted onions.

This dish was good but nothing to brag about. It is an easy weeknight main dish, though.

Okay, it was all right. Certainly better than its most dreaded namesake in our high school cafeteria. I used spicy chorizo (rather than mild) which added some heat. They don't have "peas with pearl onions" here so I used fresh chopped onion and think it was an improvement (pearl onions are not a common Spanish ingredient). Also added some saffron. No one complained, but no one raved, either.

I left out the tablespoon of olive oil and I didn't have fresh marjoram, and this was still delicious. It took less than 45 minutes to throw together. I will definitely make it again!

Ingredients of Spanish Salad

  • 10 tomato
  • 1 cup spring onions
  • 6 black olives
  • 1 cucumber
  • 1 cup watercress
  • 4 tablespoon capers
  • 1/4 cup red wine vinegar
  • 1 teaspoon cumin
  • 2 cloves garlic
  • 1 pinch powdered black pepper
  • 2 teaspoon paprika
  • 1/2 cup virgin olive oil
  • 2 pinches salt
  • 1 teaspoon honey
  • 1 handful parsley

How to make Spanish Salad

Step 1

To make this healthy salad, take a bowl and combine the cucumbers, tomatoes and spring onions, lettuce or olives and capers in a bowl.

I originally rated this 3 stars, but I'm glad I tried it again using my homemade marinara (CL's Basic Marinara with a couple of adjustments). This bumps it up to a 5-star dish. Couldn't get enough of leftovers.

If you have a Trader Joe's where you live, they have a No Sodium sauce. I use that and add a little salt. Works well. Just be careful not to add too much back.

We LOVE this dish! Tremendous flavors!

Very flavorful with well balanced spices, just add a little fresh Parmesan and a glass of good red wine and you are set to go.

Very good and a nice change from the usual spaghetti with meat sauce. I used Old Bay seasoning instead of celery salt, but other than that kept everything the same as the recipe. Definitely use the saffron- I think that is what made this dish. My daughter is sensitive to spice, though, so next time I will cut down on the pepper flakes.

I rarely follow a recipe exactly. Since I don't like green olives, I use sliced black olives. I didn't have sherry one time I made it and used Moscato. We liked it better. I add Italian sausage with the ground beef. I omit the saffron because of expense. This is my absolute favorite spaghetti. I can even eat it cold. I make it at least every other week and there is never any to throw away.

This was really excellent and so easy and quick. I didn't really taste the saffron, and with it being so expensive probably will leave out next time. And there will be a next time!

I followed the recipe exactly except using whole wheat angel hair pasta. I am not a big fan of pasta, but this recipe was so good I went back for seconds. My husband says it is one of his new favorites. We will be serving this dish frequently and have passed it along to our daughters.

I liked this dish. I added some paprika and chopped celery as suggested by others. I didn't have saffron. This was relatively easy to make and was very tasty. I would definitely make this again. It makes a large portion as well.

I was really excited to make this after reading all the reviews. I thought it was good, but definitely not great. I won't make it again. The Pasta Puttanesca recipe from the May 2011 edition is still my favorite.

A great recipe! Nice and easy, perfect for weeknights.

Wow! This is so tasty not at all strong tomato taste I will definitely make again,company worthy for sure!

The cook in our fraternity used to make this for us, substituting Creamettes elbows for the spaghetti and no doubt deleting the capers, saffron and sherry, but damn it was good! She added tuna, too. I'll cut back on the salts and throw in some extra veggies next time I make it. Thanks for posting this perfect comfort food recipe!

great flavor and good twist to traditional spaghetti sauce with the olives and some spice from the red pepper. Topped with parmesan and served with a bagged side salad instead of suggested side

I was really disappointed in this sauce. I love pasta puttanesca so thought this would have similar flavors. I followed the recipe exactly, but it was very bland with a slight "off" flavor.

I love this! I make it all the time. I made only a few tweaks to the recipe I use arrabbiata instead of marinara and omit the crushed red pepper (the arrabbiata is already hot), and I use cut spaghetti - it's just easier to mix and eat. Yum!

I made this exactly by the recipe, and it was delicious. The sherry, capers and olives were fabulous additions to make this a different spaghetti sauce. My husband thought it needed more salt, but I disagree -- the olives added all the salt it needed. The only thing I would do differently next time is to cut the olives in half as shown in the picture (the recipe did not address that). By the way, I checked all the labels on every marinara sauce in my grocery store, and Amy's had the highest sodium of all of them (but there was not an Amy's labeled as low-sodium). I bought the lowest in sodium, which was Rao's Homemade (also the most expensive!).

This dish is really great! The combination of capers and olives with the marinara meat sauce is delicious! It is really easy to make!

Yummy and Easy! I substituted ground turkey because it's what I had on hand and omitted the parsley because I didn't have any, but it still came out fabulous! A definite repeater.

Great for a quick weeknight meal

Really enjoyed the olives and capers. The store was out of parsley so I substituted it with cilantro. Will certainly make this one again.

The whole family loved this - even the daughter who normally hates green olives and capers. Next time we make a double batch for sure for more left-overs. I omitted the celery salt for plain salt and did not use the saffron. Served with a tossed green salad. The only thing missing was the garlic bread and glass of wine. Ah well, it is Cooking Light afterall.

Wow! Super-delicious and SO quick and easy. Spaghetti night at our house used to be jarred sauce with some frozen meatballs. Never again! I didn't use the saffron (didn't have any). One of my children thought it was a bit too spicy, so you might want to use less red pepper. Those of us who like spicy can add more at the table. This dish has become a standard in our home.

Today’s post is featuring Olives from Spain who has so graciously sponsored not only the post but a recent visit I took to San Fransisco to an event called Spain’s Great Match to mingle, and learn about food from Spain. I know, pinch me right?

I got to spend an afternoon learning about Olives from Spain. As a Californian we grow olives here too, mostly black olives, but we import more than three times the amount of olives we grow here domestically, including these amazing Queen Green Olives that I totally fell in love with at the event! They were dressed with julienned apples, honey and goat cheese and everyone I saw who tried it fawned over them. We tried a number of dishes but these were my favorite. We also learned that the olives are hand picked (serious love involved in doing that!) and that they’re the world’s largest producers of olives (by a pretty wide margin).

Fun fact, a green olive just hasn’t turned into a black olive yet. And most olives grown in Spain are used to make olive oil, but the most delicious ones make their way into jars for us to eat.

The flavor differences between the olives is pretty pronounced. Black ones are much smokier, but the green olives have a saltier, brinier flavor (perfect for stuffing with pimentos and blue cheese!). I’m team green olive all the way!