Ingredients
1 ½ cups long-grain white rice, rinsed
2 cups cherry tomatoes, halved
8 ounces block feta cheese
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 tablespoon dried oregano
2 tablespoons lemon juice
2 ½ cups vegetable broth
Salt, to taste
Black pepper, to taste
Instructions
Preheat oven to 375°F (190°C)
Combine rice, cherry tomatoes, garlic, oregano, and salt/pepper in a large oven-safe skillet or baking dish
Pour olive oil over the mixture
Add vegetable broth and cover the dish tightly with aluminum foil
Place feta cheese block on top of the covered dish
Bake for 35 minutes
Uncover and increase oven temperature to 400°F (200°C), baking an additional 5-10 minutes until rice is tender and feta is golden.
Let rest 5 minutes before spooning up the mixture and topping with fresh lemon juice.
Notes
Rinsing rice ensures separate grains.
A feta cheese block is essential for melting into a sauce; pre-crumbled feta won’t yield the same creamy texture.
Jasmine rice can be substituted for long-grain.
Vegetable broth adds moisture and Mediterranean depth; can be replaced with water if needed.
For extra contrast, serve with chopped fresh parsley and lemon zest.
Add oven-roasted bell peppers or sliced Kalamata olives for a heartier version.
- Prep Time: 10
- Cook Time: 40
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean/Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g