Red Wine Chicken & Rice with Blue Cheese Olives

It’s nothing special, in terms of the simplicity of ingredients. 

However, if you have not yet cooked your rice with a rich red wine and served it with creamy, tangy, tart blue cheese-stuffed olives, you’re missing out. 

Add a touch of sautéed chicken and a whole bunch of fresh herbs, and you’ve really outdone yourself for a full-blown gourmet meal!

Red Wine Chicken & Rice with Blue Cheese Olives 

1 cup white rice
2 cups red wine
1 Tbs. butter or oil

1 Tbs. butter or oil
2 boneless, skinless chicken breasts

1 cup blue cheese-stuffed olives

fresh herbs

 

In a medium pot, combine the rice, wine, and butter. 

 

Bring to a rolling boil.

Reduce heat to a simmer and cover – almost completely – allowing to simmer for 30 minutes, or so, until the rice is fluffy, and the liquid is absorbed. 

 

Add additional water, if need be. 

 

Season with additional salt and pepper, as well.

 

Meanwhile, in a medium skillet, heat the butter or oil over low heat.

Add the chicken breasts and sauté until golden brown, about 3-5 minutes. 

 

Flip and repeat.

IF the chicken is not cooked all the way through, reduce the heat further and cook (flipping frequently), until no longer translucent and cooked through with the quick stab of a fork.

 

Transfer the cooked rice and sautéed chicken to a serving bowl and top with olives and fresh herbs.