Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cook Spinach: Add chopped spinach to the skillet with the tomatoes and garlic, stirring until the spinach wilts down and cooks through.
- Add Rice and Chickpeas: Stir in the cooked rice and drained chickpeas to the skillet mixture, combining all ingredients evenly.
- 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.
- 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.
- 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.
- 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
