Ingredients
Scale
- 1 cup long-grain rice (basmati or jasmine)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 1 medium bell pepper (chopped)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
Instructions
- Rinse the rice until the water runs clear. Combine with two cups of water in a saucepan over medium heat. Bring to a boil, then reduce heat and cover, cooking for about 15 minutes until absorbed.
- In a large skillet, heat olive oil over medium heat. Add cherry tomatoes and bell pepper; sauté for about five minutes.
- Stir in diced cucumber and cook for an additional three minutes.
- Fluff cooked rice with a fork and transfer to the skillet; combine gently.
- Mix lemon juice and oregano in a small bowl, then pour over the rice mixture and stir well.
- Serve warm, garnished with lemon wedges if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 280
- Sugar: 3g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg