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

Introduction

This Mediterranean Lemon Rice recipe combines fragrant jasmine rice with vibrant spinach, juicy tomatoes, and creamy feta cheese. Chickpeas add a satisfying texture, while fresh lemon juice brightens every bite, making it a perfect light yet flavorful meal.

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 (for feta mixture)
• 1/2 teaspoon dried oregano (for feta mixture)
• 2 tablespoons chopped fresh oregano (optional, for feta mixture)
• 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. This removes excess starch for fluffier rice.
2. Step 2: In a medium saucepan, combine the rinsed rice and 1.5 cups chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let it rest covered.
3. Step 3: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add half of the halved 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 chopped spinach and cook until wilted.
5. Step 5: Add the cooked rice and drained chickpeas to the skillet. Stir to combine.
6. Step 6: Pour in 3 tablespoons freshly squeezed lemon juice and add the remaining halved grape tomatoes. Reheat mixture over medium heat, stirring occasionally. Add an additional tablespoon of olive oil if desired.
7. Step 7: In a separate bowl, mix the cubed 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 gently to coat the cheese.
8. Step 8: Stir half of the feta mixture into the lemon rice skillet. Warm gently to soften the cheese. Remove from heat and season with salt and black pepper to taste.
9. Step 9: Serve the rice topped with the remaining feta mixture and a sprinkle of fresh oregano for garnish.

Tips & Variations

• For a vegan version, substitute chicken broth with vegetable broth and omit the feta cheese or replace it with a plant-based cheese alternative.
• Feel free to add toasted pine nuts or chopped olives for extra Mediterranean flavor and crunch.
• Use fresh lemon zest along with the juice to enhance the lemony brightness.

Storage

Store leftovers 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 water or broth to maintain moisture. If needed, add extra lemon juice after reheating to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

You can substitute jasmine rice with basmati or long-grain rice, but adjust the cooking times and liquid amounts according to the rice package instructions.

Can this dish be served cold?

Yes, this lemon rice salad is delicious served warm or chilled, making it a great option for meal prep or picnics.

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

Print Recipe

★★★★★

4.5 from 66 reviews

This vibrant Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta is a delicious, nutrient-packed one-pan meal. Featuring fragrant jasmine rice cooked in savory chicken broth, it’s enhanced with fresh grape tomatoes, garlic, spinach, lemon juice, and topped with a tangy feta cheese mixture infused with oregano and olive oil. Perfect for a wholesome vegetarian lunch or dinner with bright, fresh flavors.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rice and Cooking Base

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

Vegetables and Seasonings

• 8 oz grape tomatoes, sliced in half
• 5 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 5 oz fresh spinach, chopped

Lemon and Chickpeas

• 3 tablespoons freshly squeezed lemon juice
• 15 oz canned chickpeas, 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)
• Fresh oregano (for garnish)

Instructions

1. Rinse the Rice: Place 1 cup of jasmine rice in a fine mesh strainer and rinse under cold running water while moving the rice with your hands. Continue until the water runs clear to remove excess starch, ensuring fluffy cooked rice.
2. Cook the Rice: In a medium saucepan, combine the rinsed rice and 1.5 cups chicken broth. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes, occasionally stirring, until the broth is absorbed and the rice is tender. Remove from heat and keep covered to rest.
3. Sauté 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 tomatoes soften and release their juices.
4. Cook Spinach: Add chopped spinach to the skillet with the tomatoes and garlic, stirring until the spinach wilts down and cooks through.
5. Add Rice and Chickpeas: Stir in the cooked rice and drained chickpeas to the skillet mixture, combining all ingredients evenly.
6. Flavor with Lemon Juice: Pour 3 tablespoons freshly squeezed lemon juice over the rice mixture and add the remaining halved grape tomatoes. Reheat on medium heat, stirring gently to combine all the flavors. Add an extra tablespoon of olive oil if desired for richness.
7. Prepare Feta Cheese Mixture: In a separate bowl, combine cubed 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. Mix well to coat the feta evenly with herbs and oil.
8. Combine Feta with Rice: Stir half of the feta cheese mixture into the skillet with the lemon rice. Warm gently on low heat to soften and meld the flavors, then remove from heat. Adjust seasoning with salt and black pepper to taste.
9. Serve and Garnish: Transfer the Mediterranean lemon rice to serving dishes. Top each serving with the remaining feta mixture and sprinkle fresh oregano leaves over the top for a bright, fresh finish.

Notes

• Rinsing the rice is crucial for fluffy, non-sticky results.
• You can substitute chicken broth with vegetable broth for a vegetarian option.
• Fresh oregano adds vibrant flavor but is optional if unavailable.
• Adjust lemon juice and salt to taste for preferred tanginess and seasoning.
• This dish can be served warm or at room temperature, making it excellent for meal prep.

Keywords: Mediterranean lemon rice, chickpeas, spinach, feta cheese, healthy rice recipe, vegetarian Mediterranean dish