Description
One Pan Mediterranean Rice Bowl is a vibrant and nourishing dish that brings the sunny flavors of the Mediterranean right to your table. This easy-to-make recipe features fluffy long-grain rice paired with an array of colorful vegetables, hearty chickpeas, and aromatic herbs, all finished with a splash of zesty lemon juice. Perfect for busy weeknights or relaxed weekend brunches, it’s not only quick to prepare but also highly customizable—swap in your favorite proteins or seasonal veggies as you please. With minimal cleanup thanks to the one-pan method, this meal promises to satisfy your cravings while keeping your kitchen hassle-free. Dive into a bowl of deliciousness that’s as healthy as it is delightful!
Ingredients
- 1 cup long grain rice (jasmine or basmati)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup bell peppers, chopped (red, yellow, or orange)
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- Juice of 1 lemon
- Salt and pepper to taste
- Dried oregano and basil
Instructions
- In a large skillet over medium heat, add olive oil and heat.
- Add rice and two cups of water or vegetable broth; bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until rice is tender.
- Fluff rice with a fork and stir in garlic, bell peppers, chickpeas, tomatoes, salt, pepper, oregano, and basil. Cook for an additional 5-7 minutes until vegetables soften.
- Add fresh spinach; stir until wilted (about 2-3 minutes).
- Finish with freshly squeezed lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One Pan Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added protein, include grilled chicken or shrimp. Feel free to swap vegetables based on availability; zucchini or broccoli work well too. Leftovers can be stored in an airtight container in the fridge for up to three days.