This is real deal and not for those with a plain palette!  for those who do not like olives I have listed an option using peas or corn

This recipe was tested and developed using Uncle Ben’s converted white rice and Pace Picante sauce,  half a package of taco seasoning mix may be used in place of the cumin and chili powder, adjust the chili flakes to suit heat level

Servings 4-6

INGREDIENTS:

4 tablespoons olive oil

2 teaspoons cumin powder

1/2 teaspoon paprika

2 tablespoons (or more) chili powder

1/2 teaspoon crushed red chili flakes, or adjust to heat level

2 medium onions, chopped

1 green bell pepper, seeded and chopped

1 medium jalapeno pepper, seeded and chopped

6 garlic cloves, finely chopped (do not finely mince)

1 cup white uncooked long grain converted rice

1 (8-ounce) can tomato sauce

2 cups Pace Picante sauce

1-3/4 cups water (or use chicken or beef broth)

1 teaspoon seasoned salt or white salt

1 teaspoon fresh ground black pepper, or to taste

1/2 cup green pimiento-stuffed olives (or substitute thawed frozen peas or corn)

chopped green onions

INSTRUCTIONS:————————————-

Heat olive oil in a large skillet over medium-high heat.

Add in cumin, paprika, chili powder, chili flakes, chopped onions, bell pepper and jalapeno pepper; cook stirring for about 5 minutes or until the onions and bell pepper are softened.

Add in chopped garlic; cook sirring for 2 minutes.

Add in rice and stir for 1 minute or until heated through.

Add in tomato sauce, Picante sauce, water or broth, seasoned salt. black pepper and olives or thawed peas or corn; bring to a boil over medium heat.

Reduce heat and simmer for 35-45 minutes or until the rice is tender.

Sprinkle the chopped green onion on top.

The success of this recipe will highly depend on the marinara sauce that you use so use a good quality sauce, I use my marinara sauce that I keep in my freezer to make this but you may use your own favorite sauce… if you are not a lover of olives I suggest to pass this by, this is a full flavored dish strongly dominated by olive flavor

Notes from our test kitchen; mozzarella cheese may be replaced for the feta, this will work well using skin on chicken thighs or a mixture of thighs and legs, all amounts may be adjusted to taste

Servings 4-6

Ingredients:

6 boneless chicken breasts or 6-8 skin-on bone in chicken thighs (use as many chicken pieces that will fit into the baking dish without over crowding)

1/2 cup all purpose flour

1 teaspoon salt (I use seasoned salt)

1/2 teaspoon fresh ground black pepper

1/2 teaspoon garlic powder

1/4 cup olive oil

2 tablespoons butter

4 garlic cloves, finely chopped

1 medium onion, chopped

8 ounces fresh sliced mushrooms

1 (24-ounce) jar prepared marinara sauce

1/2 teaspoons crushed chili flakes, optional or adjust to heat level

3/4 cup sliced pimiento-stuffed green olives

1/2 cup crumbled feta cheese or 6 slices mozzarella cheese (can use more)

Instructions:

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking dish.

In a shallow bowl combine flour with salt, pepper and garlic powder.

Heat oil and butter in a medium skillet over medium-high heat.

Add in the chicken a few pieces at a time and brown on both sides (about 3 minutes per side) transfer to baking dish (if using skin on chicken pieces place skin side facing up in the baking dish).

At this point if desired you may refrigerate the browned chicken up until ready to finish the recipe

To the same skillet add in onion and saute for about 3-4 minutes.

Add in garlic and sliced mushrooms; cook stirring for about 3 minutes or until the mushrooms are softened.

Stir in the marinara sauce, crushed chili flakes and olives, bring to a simmer over medium heat stirring.

Reduce heat to low, season with salt and pepper then simmer uncovered for about 40 minutes stirring frequently (the sauce needs time to simmer so the olive flavor will infuse in the sauce)

Pour the sauce over the chicken.

Bake uncovered for 20 minutes.

Remove from oven sprinkle with crumbled feta cheese or mozzarella slices then return to oven for another 10-15 minutes.

Using a prepared coleslaw mix and cooked deli chicken makes this a snap to prepare and may also be served as a wrap!

Servings 8-10

Ingredients:

1 (16-ounce) bag coleslaw mix

1 pound cooked chicken , shredded

2 cups small broccoli florets, lightly blanched and drained well

1 cup sugar snap peas

1 red bell pepper, thinly sliced

2 green onion, chopped

salt and fresh ground black pepper, to taste

1/2 to 1 cup chopped cashews (can use peanuts)

DRESSING:

1/4 cup low-sodium soy sauce

2 tablespoons white vinegar

2 tablespoons smooth peanut butter, room temperature

1 tablespoon sugar

2 garlic cloves, finely minced

1 teaspoon fresh minced ginger

1/2 cup canola oil or vegetable oil

1 tablespoon sesame oil

Instructions:

In a large bowl toss together the coleslaw mix with chicken, broccoli, snap peas, red bell pepper and green onions.

In a medium bowl whisk the soy sauce with vinegar, peanut butter, sugar, garlic and ginger until smooth and well combined; slowly whisk in he canola or vegetable oil and sesame oil until thoroughly combined.

Pour the dressing over the slaw mix and toss to combine.

Season with salt and pepper.

Serve the chopped cashews on the side as a crunchy topping.

I have also made this with 1/2 pound  ground beef  that I brown first with the onion, garlic and chili flakes, feel free to add in a small green bell pepper also with the onions and garlic,  frozen thawed peas and black beans are also a great addition, this recipe is really a blank canvass for whatever you want to add in… it’s easy with lots of flavor!

Servings 4

Ingredients:

3 tablespoons oil

1/2 medium onion, chopped

4-6 garlic cloves, finely chopped

1/2 teaspoon crushed chili flakes (or adjust to heat level)

1 cup uncooked white rice (I use converted rice)

1 cup water

1 cup chicken broth (or use 2 cups either)

1 (16-ounce) jar Pace Picante sauce

1 teaspoon fresh ground black pepper

1/2 teaspoon salt, or to taste

Instructions:

In a medium saucepan heat oil over medium-high heat; add in onion and saute for about 4 minutes.

Add ingarlic and chili flakes and cook 2 minutes.

Add in rice, water, chicken broth and salsa; bring to a boil over medium heat stirring.

Season with black pepper and salt.

Reduce heat to low cover and simmer until rice is tender (about 20-22 minutes).

The difference between this and a pizza dough is this is a light soft dough that is not meant to be used with pizza sauce consider it a bread but only in a flat form…you may of coarse make this dough without the olives if you like, caramelized onions are also a nice addition to put on top of the dough

Servings 4-6

Ingredients:

2-1/4 teaspoons dry yeast (1 small package)

1 teaspoon sugar

3/4 cup warm water, divided

1/4 cup warm milk

2 cups all-purpose (to start you will need to add in more)

2 tablespoon olive oil

1 teaspoon salt

TOPPINGS:

olive oil

kosher salt

fresh ground black pepper, optional

dried herbs (I like to use  Italian seasoning)

fresh grated Parmesan cheese, optional

Instructions:

In a small bowl proof the yeast with sugar in 1/2 cup warm water until foamy (about 8-10 minutes) if the mixture does not foam discard and start again.

In a large bowl (or your heavy duty mixer mixer bowl) combine 2 cups flour with olive oil,  salt, 1/4 cup each warm water and warm milk.

Add in the yeast mix and knead adding in more flour  to create a soft smooth dough (kneading time will take about 12-15 minutes).

Transfer to a large lightly oiled bowl; cover and allow to rise in a warm place for about 1 hour or until doubled.

Punch down dough then transfer to a floured surface.

Preheat oven to 400 degrees F (set oven rack to lowest position).

Grease a 15-inch round pizza pan.

Roll the dough to about a 14–inch round or a little more about 1/2 to 3/4-inch thick then place onto the pizza pan, cut off any hanging ends (I use a pizza cutter for this).

Brush the top of the dough with olive oil then sprinkle lightly with kosher salt and fresh ground black pepper if desired and some dried herbs of choice, you may also sprinkle with some Parmesan cheese also.

Bake in a preheated 400 degree F oven for about 20 minutes or until light golden brown.

Best served warm.