Description
Savor the vibrant flavors of the Mediterranean with this delightful One Pan Mediterranean Rice Bowl. This effortless recipe combines fluffy long-grain rice with a colorful medley of fresh vegetables, including bell peppers, zucchini, and cherry tomatoes. Enhanced by fragrant herbs and spices like oregano and basil, each bite delivers an explosion of flavor that transports you to sun-soaked coasts. Perfect for busy weeknights or casual gatherings, this dish can easily be customized to fit your dietary needs—whether you enjoy it as a satisfying vegetarian option or add protein like chickpeas or grilled chicken. With minimal prep and cleanup required, this one-pan wonder will quickly become a staple in your kitchen.
Ingredients
- 1 cup long-grain white rice
- 1 cup bell peppers (mixed colors)
- 1 cup zucchini (sliced)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cups vegetable broth
- 1 cup canned chickpeas (drained)
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat. Sauté bell peppers and zucchini for about 5 minutes until softened.
- Stir in the rice and oregano, mixing well to coat the grains.
- Pour in vegetable broth, bring to a boil then reduce heat to low. Cover and simmer for about 15 minutes.
- After 15 minutes, gently fold in cherry tomatoes and chickpeas (if using). Cover for an additional 5 minutes until heated through.
- Fluff the rice with a fork before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 380
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added protein, consider incorporating grilled chicken or shrimp. - Feel free to swap vegetables based on your preferences—broccoli or spinach work beautifully too. - Leftovers can be refrigerated for up to three days; simply reheat gently.