This Mediterranean Lemon-Garlic Rice is truly one gem of a dish. It´s loaded with so many great flavors, easy to make and done in about 30 minutes. Serve it as a main course next to a crunchy baguette or even as a side dish next to some grilled fish.
The best part about this recipe, is that it´s all done using just one pan. But even better, it´s packed with heart-healthy ingredients and it´s going to fill your body with so much Mediterranean goodness.
To make this dish, I used Spanish round rice. But you can use any rice you like. Though the rice to liquid ratio may be different. So check the package instructions on your rice.
TIPS & TRICKS to Make this Recipe: Once you add the broth into pan, give the rice one final mix. After that, don´t mix the rice again, otherwise it will lose its texture. If you over mix it, the starch in the rice will start to release, which will make the grains of rice lose their beautiful texture.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRYING PAN
EXTRA VIRGIN SPANISH OLIVE OIL
HOMEMADE VEGETABLE BROTH
SPANISH SEA SALT
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Watch the Video Below on How to Make Mediterranean Lemon-Garlic Rice
Mediterranean Lemon-Garlic Rice
Ingredients
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 6 cloves garlic
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 cup round rice 220 grams
- 1 cup canned chickpeas 170 grams
- 2 tbsp lemon juice 30 ml
- 3 cups vegetable broth 710 ml
- 2 tbsp finely chopped parsley 8 grams
- 1 tbsp fresh thyme 4 grams
- 1 tbsp lemon zest 6 grams
- pinch sea salt
- dash black pepper
Instructions
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Finely dice 1 small onion, roughly chop 6 cloves garlic and finely chop 1/2 green & 1/2 red bell pepper
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Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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After 2 minutes add in the onion, bell peppers and garlic, mix with the olive oil, after 5 minutes and the onion is translucent and the rest of the vegetables lightly sauteed, add in 1 cup uncooked round rice, 1 cup canned chickpeas (drained & rinsed), 2 tbsp fresh lemon juice and season with sea salt & black pepper, gently mix together
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Once everything is well mixed, add in 3 cups vegetable broth and turn up the heat to a high heat, give it one final mix so everything is evenly distributed
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After 10 minutes and most of the broth has been absorbed by the rice but there is still some broth left, place a lid on the pan and lower the heat to a low-medium
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After 6 to 8 minutes and all the broth has been absorbed by the rice, remove the pan from the heat
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Add in 2 tbsp finely chopped parsley and 1 tbsp chopped fresh thyme, using a fork fluff up the rice, then finely grate the lemon zest from 1/2 lemon, enjoy!
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[…] 1. Mediterranean Lemon-Garlic Rice […]
12 . Apr . 2024C
06 . Jun . 2022Loved it. Make it regularly now.
Spain on a Fork
So happy to hear that! Much love 🙂
07 . Jun . 2022Cheryl Tebbutt
02 . Nov . 2021I cant cook, I don’t have your imagination!
I am vegetarian so I am going to follow you, with PASTA AND RICE recipes. I need a colander first!
Spain on a Fork
You can do it! Much love 🙂
02 . Nov . 2021Cat King
How large is a serving? It shows that the Sodium 1648mg, 72% of the RDA. Is this correct?
15 . Oct . 2021Spain on a Fork
A serving is half of the dish, as it serves 2 people, remember that these numbers are just an estimate, and is including the salt in the jarred beans, which I drained and rinsed, making the sodium number much lower 🙂 much love
16 . Oct . 2021Karen Palasek
I love your recipes, demos and easy to follow instructions. Please share the brands of cookware you use, particularly the lovely enamel-looking fry pan.
11 . Oct . 2021And how does one become a patron?
Spain on a Fork
You will find a link under ¨Key Ingredients & Cookware I used in this Recipe¨ under the last picture and above the video with the cookware I use. Right below that, is the link to become a patreon: https://www.patreon.com/spainonafork
12 . Oct . 2021Much love 🙂
Roger
07 . Oct . 2021Your recipes are fabulous,as a vegan /vegetarian its a godsend;keep them coming.Muchas gracias
Spain on a Fork
Thanks for the comment 🙂 Much love
07 . Oct . 2021