Greek Rice Pan with Feta & Tomatoes – Mediterranean One-Pot in 25 Minutes

Name: Greek Rice Pan with Feta & Tomatoes – Mediterranean One-Pot in 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 portions
Cuisine: Greek
Ingredients: long-grain rice; feta, cubed; large tomatoes, diced; red bell pepper, diced; onion, diced; garlic cloves, finely chopped; black olives, pitted and halved; olive oil; vegetable broth; oregano; dried basil; lemon juice; Salt and pepper to taste; fresh basil (for garnish)

25 min
easy
420 kcal

Craving something quick, light, and hearty? This Greek rice pan with feta and tomatoes is the perfect choice! The rice is cooked in a pot with aromatic vegetable broth, fresh tomatoes, and herbs, then finished off with tangy feta. In just 25 minutes, you’ll have this Mediterranean dish on your table – perfect for a relaxed lunch or dinner. And the best part: with just one pot and the STONELINE® pan, you’ll have minimal cleanup!

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Ingredients

For 4 servings

200 g long-grain rice

200 g feta, cubed

2 large tomatoes, diced

1 red bell pepper, diced

1 onion, diced

2 garlic cloves, finely chopped

100 g black olives, pitted and halved

3 Tablespoon(s) olive oil

250 ml vegetable broth

1 Teaspoon(s) oregano

1 Teaspoon(s) dried basil

1 Teaspoon(s) lemon juice

Salt and pepper to taste

fresh basil (for garnish)

Preparation

Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min

Prepare the ingredients

1. Heat the olive oil in a large STONELINE pan and sauté the onion and garlic over a medium heat until soft and aromatic (approx. 3 minutes).

Add the bell pepper and tomatoes

1. Add the peppers and diced tomatoes to the pan and fry for a further 3-4 minutes until the tomatoes soften and release their juices. Ideally, the STONELINE vegetable slicer can be used to dice the vegetables - for even pieces and quick preparation.

Add the rice and broth

1. Add the rice to the pan and fry briefly with the vegetables. Then deglaze with the vegetable stock and add the spices (oregano, basil, salt and pepper). Mix everything well and cover the pan.

Leave to cook

1. Leave the pan to simmer on a low heat for about 15 minutes until the rice is cooked and the liquid has been absorbed. If necessary, add a little more stock if the rice is not fully cooked.

Stir in the feta and olives

1. Mix the feta and olives into the finished rice and allow to melt slightly. Season with lemon juice.

Serve

Serve the rice pan on plates and garnish with fresh basil.

With this Mediterranean rice pan, you’ll quickly create a healthy, aromatic dish. The best part: it’s all made in one pot, saving you time in both cooking and cleanup. Enjoy preparing and savoring this delicious recipe!

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