Quick and Easy Mediterranean Rice Recipe – This Vegan Rice Dish can be made in less than 20 minutes if you have leftover rice or even quinoa!
This Mediterranean rice recipe is loaded with COLOR. Filled with peppers, onions, fresh tomatoes, and then a pop of fresh green to finish with parsley. You’ll love how easy it is to make and especially how tasty it is!
Today we’re sharing a quick and delicious Mediterranean Rice recipe. We serve it with fresh pitas, Israeli Salad, Shopska Salad, cheeses, olive, and hummus. We are a rice loving family, it’s a staple in our home and we use it in many different recipes and completely different ways.
Our daughter will ask for rice often and sometimes she wants it right away, who has time to wait 20 minutes when you want it now? We tend to cook enough rice so we can enjoy with our meals throughout the week so we make it on Sunday and Wednesday.
While we like to enjoy plain rice, we love rice with flavor! I love adding fresh vegetables and proteins to our rice. I tend to keep our rice dishes vegetarian or vegan.
Whenever we do a meatless meal or meatless Monday, rice is always in our meal. It’s filling and delicious, who doesn’t love rice? It’s extremely versatile in savory and sweet dishes. Most often your baby’s first food will be a rice cereal. We were so excited when we first gave our daughter actual rice. She loved it then and she still loves it now.
how to make Mediterranean Rice
We started our pan off with some olive oil and then add in chopped onions and peppers. Once the peppers and onions are cooked down a bit we’ll add in the cooked rice. You don’t have to use white rice for this recipe, you can use any rice or even quinoa if you’d like. We typically opt for basmati or jasmine rice.
Once the rice is fully mixed and cooked into the veggies and other ingredients we’ll top with fresh tomatoes and parsley. This is a great dish served hot or cold. We typically eat it all right away, but it’s even great the next day!
- 1-2 Tablespoons Olive Oil
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1/2 yellow pepper chopped
- 1 medium onion chopped
- 1 clove garlic minced
- 2-3 cups jasmine or basmati rice cooked
- 1 teaspoon tomato paste
- 1 cup chickpeas
- salt to taste
- 1/2 teaspoon paprika
- 1 small tomato chopped
- parsley garnish
- In a large skillet saute the peppers, onions, and garlic with olive oil.
- Once tender add in the rice, tomato paste, and chickpeas.
- Mix all together and add paprika, salt to taste.
- Top with fresh chopped tomatoes and garnish with parsley.
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