Rice with Roasted Red Peppers Black Olives Feta
Bright, bold, and bursting with Mediterranean flavors, this recipe for Rice with Roasted Red Peppers, Black Olives, and Feta is an irresistible fusion of simple ingredients and vibrant seasonings. Perfectly tender white rice serves as a fluffy base, enhanced by the sweet smokiness of roasted red peppers, briny black olives, and creamy, tangy feta cheese. Infused with garlic sautéed in olive oil, fresh parsley, and a splash of lemon juice, this dish delivers an invigorating balance of savory and fresh notes. Ready in just 35 minutes, this crowd-pleaser works beautifully as a hearty side dish or a light vegetarian main course. Serve it warm with a garnish of parsley or a drizzle of olive oil for a stunning finish that’ll transport your taste buds straight to the Mediterranean.
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Recipe Information
Ingredients
- 1 cup white rice
- 2 cups water
- 1 teaspoon salt
- 2 large peppers roasted red peppers
- 1 cup black olives
- 1 cup feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons lemon juice
- 0.5 teaspoon ground black pepper
Instructions
Rinse the white rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rice, water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
While the rice is cooking, drain and slice the roasted red peppers into thin strips. If using jarred peppers, pat them dry with a paper towel.
Slice the black olives into halves or quarters, depending on your preference.
Finely mince the garlic cloves and chop the fresh parsley.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Add the sliced roasted red peppers to the skillet and cook for another 2-3 minutes until they are warmed through.
Once the rice is cooked, fluff it with a fork and add it to the skillet with the red peppers. Stir to combine.
Gently fold in the sliced black olives, crumbled feta cheese, fresh parsley, and lemon juice. Mix until everything is evenly distributed and warmed through.
Season with 0.5 teaspoon of ground black pepper and adjust salt to taste, if needed.
Remove from heat and serve warm as a side dish or a light main course. Garnish with additional parsley or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 5085 mg | 221% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 1.0 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 971 mg | 75% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
