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Mediterranean Lemon Rice with Chickpeas, Spinach, Tomatoes, and Feta

This Mediterranean lemon rice with chickpeas, spinach, tomatoes, and feta is a 30-minute creamy, herb-packed dish perfect as a main or a vibrant side. The pressure cooker locks in lemon and oregano flavor while keeping rice fluffy, feta melty, and veggies bright.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 559 kcal

Equipment

  • 1 Mixing bowl for feta mixture
  • 1 Pressure cooker for cooking rice
  • 1 Fine mesh sieve for rinsing rice

Ingredients
  

Main Ingredients

  • 1 cup jasmine rice uncooked, rinsed
  • 1.5 cups chicken broth
  • 1 tablespoon olive oil for sautéing garlic
  • 8 oz grape tomatoes sliced in half
  • 5 cloves garlic minced
  • 1 teaspoon dried oregano
  • 0.25 teaspoon salt
  • 5 oz fresh spinach chopped
  • 15 oz canned chickpeas drained and rinsed
  • 3 tablespoons freshly squeezed lemon juice
  • 6 oz feta cheese diced small
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice for finishing
  • 0.5 teaspoon dried oregano for feta mixture
  • 2 tablespoons fresh oregano chopped, optional
  • fresh oregano for garnish

Instructions
 

Instructions

  • Rinse jasmine rice under cold water until clear. Drain and set aside.
  • Heat olive oil in pressure cooker on sauté setting. Add minced garlic and cook until fragrant, about 1 minute.
  • Add rinsed rice and dried oregano. Stir for 2-3 minutes to toast rice.
  • Add chicken broth and salt. Close lid, seal, and cook at pressure for 5 minutes. Then quick release pressure.
  • Open lid and stir in spinach, sliced tomatoes, and chickpeas. Cover lightly for 2-3 minutes to wilt with residual heat.
  • Fluff rice with fork, then stir in 3 tablespoons lemon juice and 1 tablespoon extra virgin olive oil.
  • In a bowl, mix feta with olive oil, lemon juice, dried and fresh oregano.
  • Fold half the feta mixture into the rice and reheat gently.
  • Serve warm topped with remaining feta mixture and garnish with oregano.
  • Store leftovers in the fridge up to 4 days, freeze up to 1 month.

Notes

Use fresh herbs and lemon juice for best flavor. Rinse rice well to keep texture fluffy, not mushy.