Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta Recipe

Introduction

This Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta is a bright, flavorful dish perfect for a wholesome lunch or dinner. Combining fresh lemon, savory feta, and vibrant vegetables, it offers a refreshing twist on classic rice dishes.

Ingredients

• 1 cup uncooked jasmine rice
• 1.5 cups chicken broth
• 1 tablespoon olive oil
• 8 oz grape tomatoes, sliced in half
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 5 oz fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 15 oz canned chickpeas, drained
• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh oregano (optional)
• Fresh oregano for garnish

Instructions

1. Step 1: Rinse the uncooked jasmine rice under cold water using a fine mesh strainer until the water runs clear, removing excess starch.
2. Step 2: In a medium saucepan, combine the rinsed rice and chicken broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 20 minutes or until the liquid is absorbed and rice is tender. Remove from heat and keep covered.
3. Step 3: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add half of the sliced grape tomatoes, minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon salt. Cook for about 2 minutes until tomatoes soften and release their juices.
4. Step 4: Stir in the chopped spinach and cook until wilted, about 2 minutes.
5. Step 5: Add the cooked rice and drained chickpeas to the skillet. Then add 3 tablespoons freshly squeezed lemon juice and the remaining grape tomatoes.
6. Step 6: Reheat the mixture on medium heat, stirring gently to combine all ingredients. Add an extra tablespoon of olive oil if desired.
7. Step 7: In a medium bowl, combine diced feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon dried oregano, and chopped fresh oregano if using. Toss to coat the feta evenly.
8. Step 8: Mix half of the feta mixture into the skillet with the lemon rice. Warm gently until the cheese softens slightly, then remove from heat. Season with salt and black pepper to taste.
9. Step 9: When serving, top the rice with the remaining feta mixture and garnish with fresh oregano for a burst of color and flavor.

Tips & Variations

• For a vegan option, substitute vegetable broth for chicken broth and use dairy-free feta or omit the cheese altogether.
• Add toasted pine nuts or slivered almonds for extra crunch and texture.
• Use brown rice for a heartier, nuttier version; adjust cooking time according to package instructions.
• Fresh lemon zest can be added for an even brighter citrus flavor.

Storage

Store leftover lemon rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to keep the rice moist. The feta may soften further when reheated but will remain flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Yes, jasmine rice is recommended for its fragrance and texture, but basmati, long grain, or even brown rice can be used. Adjust the liquid ratio and cooking time according to the rice type.

Is it necessary to rinse the rice?

Rinsing the rice removes excess starch which helps prevent it from becoming too sticky or clumpy. It results in fluffier, more separated grains.

Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

This Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta is a vibrant and flavorful one-pan dish perfect for a nutritious lunch or dinner. Tender jasmine rice is simmered in savory chicken broth, then combined with juicy grape tomatoes, garlicky spinach, tangy lemon juice, and creamy feta cheese infused with fresh and dried oregano. The combination creates a refreshing and hearty meal with Mediterranean flair.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Rice Base

• 1 cup uncooked jasmine rice
• 1.5 cups chicken broth
• 1 tablespoon olive oil

Vegetables and Flavorings

• 8 oz grape tomatoes, sliced in half
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 5 oz fresh spinach, chopped
• 3 tablespoons freshly squeezed lemon juice
• 15 oz chickpeas, canned and drained

Feta Cheese Mixture

• 6 oz feta cheese, diced into small cubes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh oregano (optional)

Garnish

• Fresh oregano leaves

Instructions

1. Rinse the Rice: Place the uncooked rice in a fine mesh strainer over a large bowl and rinse under cold water, stirring with your hands until the water runs clear to remove excess starch.
2. Cook the Rice: In a medium saucepan, combine rinsed rice with 1.5 cups chicken broth. Bring to a boil, then reduce heat to a simmer. Cook for about 20 minutes or until the liquid is absorbed and rice is tender. Remove from heat and let it rest covered.
3. Cook Tomatoes and Garlic: Heat 1 tablespoon olive oil in a large, high-sided skillet over medium heat. Add half of the halved grape tomatoes, minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon salt. Cook for about 2 minutes until the tomatoes soften and release their juices.
4. Add Spinach: Stir in the chopped fresh spinach and cook until wilted, about 1-2 minutes.
5. Combine Rice and Chickpeas: Add the cooked rice and drained chickpeas to the skillet, stirring to combine.
6. Add Lemon and Remaining Tomatoes: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining halved grape tomatoes. Reheat over medium heat, stirring well to blend flavors. Add an additional tablespoon of olive oil if desired.
7. Prepare Feta Mixture: In a medium bowl, mix diced feta cheese with 1 tablespoon extra virgin olive oil, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon dried oregano, and 2 tablespoons chopped fresh oregano if using. Toss to coat the cheese evenly.
8. Combine Feta and Rice Mixture: Stir half of the feta mixture into the skillet with the lemon rice over gentle heat just until warmed and cheese softens slightly. Remove from heat and season with salt and black pepper to taste.
9. Serve and Garnish: Plate the Mediterranean lemon rice and top with the remaining feta mixture. Garnish with fresh oregano leaves for a final burst of herbaceous flavor.

Notes

• Rinsing the rice removes excess starch, preventing it from becoming too sticky.
• You can substitute vegetable broth for chicken broth for a vegetarian option.
• Adjust lemon juice quantities to taste for preferred tartness.
• If fresh oregano is not available, omit or substitute with parsley.
• For a vegan version, omit feta cheese or use a plant-based alternative.

Keywords: Mediterranean rice, lemon rice, chickpeas, spinach, feta cheese, healthy rice recipe, vegetarian dinner, gluten free meal