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
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
- 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.
- 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.
- 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.
- Wilt the Spinach: Add the chopped fresh spinach to the skillet and cook until just wilted, stirring to combine.
- Add Rice and Chickpeas: Stir in the cooked rice and drained chickpeas, mixing well to combine all ingredients evenly.
- 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.
- 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.
- 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.
- 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
