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   Ingredients :
2 cups rice
1 cup black olives, pitted and blended with cup water
cup vegetable oil
1 teaspoon fresh yellow aji (chili) paste
2 garlic cloves, minced
3 cups water, approximately (may be substituted with chicken broth)
1 fresh yellow aji (chili), seeded and deveined, chopped (optional)
Raisins (optional)
Pecans chopped (optional)


Heat oil in a medium saucepan, stir in garlic and add rice. Mix until coated and translucent. Add in chili paste and blended olives, salt, pepper and mix well. Stir in chopped chili and raisins, if desired. Pour water, mix and bring to a boil. Lower heat, cover saucepan and continue cooking until rice is tender. Mix in chopped pecans with a fork and serve.

Other rice recipes:
Rice with lentils and onions
Olluquito and mushroom rice
Rice with pecans, chili and raisins
        4 6 servings
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