It’s time to break out the ouzo, pita bread, and your favorite Greek kabobs to enjoy with this flavorful Mediterranean Rice.
Mediterranean rice comes in many versions, with some focusing on flavors of lemon and dill, while others feature a vibrant yellow color owed to turmeric. This recipe combines jasmine rice with the colorful crunch of red and green bell peppers, the vibrance of paprika, ripe tomatoes, and flavorful chickpeas to bring together a crave-worthy dish.
Rice dishes, by nature, are versatile, as they allow me to be as creative as desired. By swapping seasonings, vegetables, and other add-ins, your pot or skillet becomes a canvas awaiting your desires. Even if you make this recipe exactly as it is shown, it will still be a showstopper on your table.
Mediterranean cooking can have different meanings to people, depending on the region in which they reside. When I hear the term “Mediterranean,” the first thoughts that come to mind are Italy, Greece, and Spain. These are some of my favorite cuisines. However, this area also encompasses Morocco, Israel, France, Croatia, Turkey, Egypt, Malta, and several other countries.
The dish you see here is more common in Greece, where rice dishes featuring tomato and chickpeas are more the norm than in some other regions. Risotto is more common in Italy, which is also known for arancini, the popular deep-fried rice balls stuffed with various ingredients. Spain is well-known for paella, Morocco and France for pilaf dishes, and in Croatia, you are likely to find Crni Rižot, a black risotto that gets its color from squid ink. You could probably spend a lifetime trying to make the many popular rice dishes from around the world.
Simple add-ins provide big flavor
This Mediterranean rice is an excellent starting point to create magnificent dishes. Although perfectly good as is, every addition you make elevates this rice to another level. If allowed only one change, I would recommend mixing in crumbled feta before serving or sprinkling it on top with chopped parsley. My next choice would be to stir in chopped, fresh spinach during the last few minutes of cooking. The spinach only needs a few minutes to wilt. Chopped sun-dried tomatoes make another delicious addition, complementing the flavor of the fresh tomatoes.
Don’t stop there, though, because pine nuts are next on the list, especially if you lightly toast them in the oven or a dry pan before adding. Another Greek favorite to add to this rice is kalamata olives. Corn and chopped cucumbers can also be stirred in at the end. My other suggestion is using smoked paprika, either sweet or hot, depending on your flavor preference. Smoked paprika, as you’ve undoubtedly seen me mention in some of my other recipes, is my new favorite spice because it adds a lot of flavor and helps me reduce the need for added salt.
How do I store leftovers?
After letting leftover Mediterranean rice cool to room temperature, refrigerate it in an airtight container for up to 4 days. You can also freeze it for up to 1 month in freezer-safe containers or zippered bags, but expect the vegetables to become slightly softer upon thawing. Defrost it overnight in the refrigerator. Reheat the rice in the oven or microwave.
Serving suggestions
I love serving a Mediterranean feast, and choosing a special appetizer and salad to begin the meal is a great way to get started. Some good appetizers include Spanakopita Triangles and Saganaki. First-course dishes can consist of Mediterranean Salad, Greek Cucumber Salad, and Mediterranean Quinoa Salad. Serve your Mediterranean rice with some Lamb Kabobs, Falafel Gyros, or Greek Turkey Meatballs With Feta. Don’t forget the Gyro Bread or Gluten-Free Flatbread. Treat yourself to some Chocolate Baklava for dessert and enjoy a meal that transports you to a café far away.
Ingredients
- 2 tablespoons olive oil
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 3/4 teaspoon tomato paste
- 1 cup canned chickpeas drained and rinsed
- 2 cups cooked jasmine rice
- 1/2 teaspoon paprika
- Salt to taste
- 1 small tomato chopped
- Fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add bell peppers, chopped onion, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
- Stir in the tomato paste, chickpeas, and cooked jasmine rice. Season with paprika and salt. Cook for an additional 3-4 minutes to blend the flavors.
- Remove the skillet from the heat. Fold in the chopped tomato and garnish with fresh parsley. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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