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

Introduction

This Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta is a vibrant and flavorful dish that’s perfect for a wholesome dinner or a hearty lunch. Packed with fresh ingredients and zesty lemon, it offers a delightful balance of textures and tastes.

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, moving the rice with your hands until the water runs clear.
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 for about 20 minutes, stirring occasionally, until the liquid is absorbed and the 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 halved grape tomatoes, minced garlic, dried oregano, and salt. Cook for about 2 minutes until the tomatoes soften and release their juices.
4. Step 4: Add the chopped fresh spinach to the skillet and cook until wilted.
5. Step 5: Stir in the cooked rice and drained chickpeas, then add 3 tablespoons of freshly squeezed lemon juice and the remaining halved grape tomatoes. Heat through, stirring gently to combine. Add an extra tablespoon of olive oil if desired.
6. Step 6: In a medium bowl, mix the cubed feta cheese with extra virgin olive oil, 1 tablespoon lemon juice, dried oregano, and fresh chopped oregano if using. Toss to coat the feta evenly.
7. Step 7: Add half of the feta mixture to the skillet with the rice and gently reheat to warm and soften the cheese. Remove from heat and season with salt and black pepper to taste.
8. Step 8: Serve the rice topped with the remaining feta mixture and garnish with fresh oregano.

Tips & Variations

• Use vegetable broth instead of chicken broth to make this dish vegetarian.
• Add toasted pine nuts or slivered almonds for extra crunch.
• Swap out jasmine rice for basmati or long-grain brown rice for a different texture.
• For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
• Fresh oregano adds a wonderful aroma, but dried oregano works well if fresh isn’t available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh grape tomatoes?

While fresh grape tomatoes provide a nice burst of flavor and texture, you can use canned diced tomatoes as a substitute. Drain them well and add them towards the end of cooking to avoid excess moisture.

Is it necessary to rinse the rice before cooking?

Rinsing rice removes excess starch and helps prevent it from becoming overly sticky. For this recipe, rinsing will result in fluffier rice that blends well with the other ingredients.

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

---

★★★★★

4.8 from 140 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta is a vibrant and wholesome one-pan dish featuring tender jasmine rice cooked in chicken broth, infused with fresh lemon juice, garlic, and oregano. Combined with juicy grape tomatoes, nutritious spinach, protein-packed chickpeas, and creamy feta cheese, this recipe offers a delightful balance of bright flavors and satisfying textures perfect for a flavorful weeknight meal.

---

Ingredients

Scale 1x2x3x

Rice and Base

• 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 chickpeas (canned, 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: Thoroughly rinse 1 cup of jasmine rice under cold water in a fine mesh strainer 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, stirring occasionally, until the liquid 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 the tomatoes soften and release their juices.
4. Wilt the Spinach: Add the chopped fresh spinach to the skillet and cook until just wilted, stirring to combine.
5. Add Rice and Chickpeas: Stir in the cooked rice and drained chickpeas, mixing well to combine all ingredients evenly.
6. Finish Lemon Rice: Add 3 tablespoons freshly squeezed lemon juice and the remaining halved grape tomatoes to the skillet. Reheat the mixture on medium heat, stirring continuously. Optionally, add an extra tablespoon of olive oil for richness.
7. Prepare Feta Mixture: In a medium bowl, combine the 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). Mix gently to coat the cheese evenly with the herbs and olive oil.
8. Combine with Lemon Rice: Fold half of the feta cheese mixture into the skillet with the lemon rice and chickpeas. Warm gently on medium heat until the cheese softens slightly, then remove from heat. Adjust seasoning with salt and black pepper to taste.
9. Serve: When plating, top the Mediterranean lemon rice with the remaining feta cheese mixture and garnish with fresh oregano sprigs for an aromatic touch.

Notes

• For a vegetarian option, substitute chicken broth with vegetable broth.
• Rinsing rice thoroughly is important to prevent clumping and achieve a fluffy texture.
• Adjust the amount of lemon juice to your preferred level of brightness and acidity.
• Fresh oregano enhances the flavor but can be omitted if unavailable.
• Canned chickpeas should be drained and rinsed before use to remove excess sodium.
• This dish can be served warm or at room temperature, making it versatile for meals or gatherings.
• To keep feta cheese firmer, add half just before serving instead of mixing all into the heat.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Mediterranean lemon rice, chickpeas, spinach, grape tomatoes, feta cheese, easy stovetop recipe, healthy rice bowl, lemon garlic rice