Ingredients
Main Ingredients:
- 1 cup basmati or jasmine rice (rinsed)
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 2 cups vegetable broth or water
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin (optional)
- Salt and black pepper to taste
Flavor Enhancers:
- ¼ cup chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped kalamata olives (optional)
- ¼ cup crumbled feta cheese (optional)
- Zest of ½ lemon (optional)
- Fresh mint or dill for garnish (optional)
Instructions
Start by rinsing the rice under cold water using a fine mesh sieve. This helps remove excess starch and prevents the rice from becoming gummy during cooking. Rinse until the water runs clear.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, or until translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Be careful not to burn the garlic.
Add the diced tomato to the skillet. Cook for 2-3 minutes, allowing the juices to release. Stir in the dried oregano, cumin (if using), and season with salt and pepper.
Add the rinsed rice to the skillet and stir well to coat each grain with the oil and tomato mixture. Pour in the vegetable broth or water, bring to a boil, then reduce heat to low. Cover the pot and simmer for about 15-18 minutes, or until the rice is tender and liquid is absorbed.
Once the rice is cooked, remove from heat and let it rest (covered) for 5 minutes. Fluff the rice with a fork, then stir in fresh parsley, lemon juice, olives (if using), lemon zest, and feta cheese. Taste and adjust seasoning if necessary.
Garnish with more parsley or fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Americans
Nutrition
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 9g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
Keywords: Mediterranean Rice Recipe