Ingredients
Scale
- 1 cup long grain rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers, diced (mixed colors)
- 1/2 red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 cups vegetable broth
Instructions
- Rinse and chop all vegetables into bite-sized pieces; rinse the rice until clear.
- Heat olive oil in a large skillet over medium heat; sauté onions until translucent (about 3 minutes). Add bell peppers and cook for another 5 minutes.
- Stir in rice and vegetable broth; bring to a boil, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Fold in cherry tomatoes and cucumber; warm through for about 3 minutes.
- Drizzle with lemon juice and sprinkle with oregano; toss to combine before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg