One-Pot Roasted Red Pepper Feta Rice

Name: One-Pot Roasted Red Pepper Feta Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ cups (300 g) basmati rice, rinsed until water runs clear; 2¾ cups (650 ml) vegetable broth; 1 cup (240 g) roasted red peppers (jarred or homemade), drained, cut into ½-inch pieces; 3 cloves (15 g) garlic, minced; 2 tablespoons (30 ml) extra-virgin olive oil; ½ cup (85 g) Kalamata olives, pitted, halved; ¾ cup (170 g) feta cheese, crumbled; 1 teaspoon (3 g) dried oregano; ½ teaspoon (1½ g) dried thyme; ½ teaspoon (3 g) sea salt; ¼ teaspoon (½ g) freshly ground black pepper; ½ whole lemon, zest only (optional); 3 tablespoons (12 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A vibrant, one-pot Mediterranean rice dish where basmati rice simmers in vegetable broth infused with roasted red peppers, garlic, and herbs, then topped with crumbled feta and briny olives. Ready in under 30 minutes with minimal cleanup.

Prep: 10 min
Cook: 18 min
Wait: 5 min
Total: 33 min
Makes: 4 servings (about 1½ cups each)

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Steps

Before you start

Measure out all ingredients before you start cooking
Chop the garlic and olives ahead of time
Have your roasted red peppers ready (jarred is fine)

1
Toast the rice
- Heat the olive oil in a 3-quart saucepan over medium-high heat.
- Add the rinsed basmati rice and stir constantly for 2 minutes, until the rice is fragrant and just beginning to turn translucent at the edges.
- This toasting helps the grains stay separate.
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Ready when: Rice grains become slightly translucent and smell nutty
Tip: Don't skip toasting—it prevents the rice from becoming mushy
2
Add broth and seasonings
- Pour in the vegetable broth and add the minced garlic, dried oregano, dried thyme, sea salt, and black pepper.
- Stir well to combine and distribute the seasonings evenly.
- Bring the mixture to a boil.
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Ready when: Liquid reaches a full rolling boil
Tip: Stir once or twice to make sure salt and seasonings are well distributed
3
Add peppers and reduce heat
- Stir in the roasted red peppers, then reduce the heat to medium-low.
- Cover the saucepan with a lid and let the rice simmer gently for 15 minutes without lifting the lid.
- The liquid will be absorbed as the rice cooks.
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Ready when: Rice is tender and no liquid remains in the pan
Tip: Resist peeking—lifting the lid releases steam and can leave the rice undercooked
4
Rest and fluff
- Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to distribute evenly.
- Then remove the lid and fluff the rice with a fork, gently separating the grains.
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Ready when: Rice separates into individual grains when fluffed
Tip: Use a fork, not a spoon, to avoid crushing or mashing the grains
5
Fold in feta and olives
- Gently fold in the halved Kalamata olives and most of the crumbled feta cheese, reserving about 2 tablespoons for garnish.
- Stir carefully to distribute without breaking up the rice grains too much.
- Taste and adjust seasoning if needed.
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Ready when: Feta and olives are evenly distributed throughout
Tip: Keep the motion gentle—folding rather than stirring helps rice stay fluffy
6
Serve and garnish
- Divide the rice among serving bowls.
- Top each portion with the reserved crumbled feta, fresh chopped parsley if using, and a light sprinkle of lemon zest for brightness.
- Serve hot or at room temperature.
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Ready when: Garnish is distributed and ready to serve
Tip: Add lemon zest just before serving so it stays bright and fragrant

Good to know

Tips

Toast the rice first for grains that stay separate—this is the single best technique for fluffy one-pot rice
Don't lift the lid while the rice simmers; steam is essential for even cooking
For extra flavor, add a pinch of smoked paprika (¼ teaspoon) with the dried herbs
This dish is naturally vegetarian and can easily feed two people generously with an extra side, or stretch to 6 servings as part of a Mediterranean spread

Make ahead

Prepare the ingredient components (rice rinsed, peppers drained and cut, garlic minced, olives halved) up to 4 hours ahead and store in separate bowls covered. The finished rice is best served fresh but can be made up to 2 hours ahead; reheat gently with a splash of broth if needed.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat with 2–3 tablespoons of broth or water, stirring occasionally, until warmed through (about 5 minutes). The rice can also be served cold the next day as a grain salad.

Substitutions

basmati rice → Jasmine rice or long-grain white rice. Jasmine has a slightly floral flavor that pairs well with Mediterranean ingredients; any long-grain rice will work, though cooking time may vary by 2–3 minutes
vegetable broth → Chicken broth or water with a bouillon cube. Chicken broth adds richness; use the same quantity. Water works but use less salt since there's no seasoning from broth
Kalamata olives, pitted → Green Castelvetrano olives or mixed pitted olives. Castelvetrano olives are milder and buttery; any brined olive will work but may change the flavor profile slightly
feta cheese → Goat cheese or ricotta salata. Goat cheese adds tanginess; ricotta salata is firmer and works well crumbled. Use the same quantity