Mediterranean Lemon-Garlic Rice | Healthy & Delicious One-Pan Recipe
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.
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Watch the Video Below on How to Make Mediterranean Lemon-Garlic Rice
Mediterranean Lemon-Garlic Rice
- 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
Finely dice 1 small onion, roughly chop 6 cloves garlic and finely chop 1/2 green & 1/2 red bell pepper
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
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
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
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
After 6 to 8 minutes and all the broth has been absorbed by the rice, remove the pan from the heat
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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