One Pan Mediterranean Rice Bowl Recipe
There are some dinners that just feel like a warm, sunny holiday in a bowl, and this one-pan Mediterranean rice bowl is exactly that. It captures the vibrant, fresh tastes of the Mediterranean – think zesty lemon, salty halloumi, and fragrant herbs – all brought together in a single pan. This means less washing up and more time enjoying your meal, which is always a victory in my book. Friends always ask me for this recipe after trying it at dinner parties, and they’re always surprised to learn how straightforward it is to make.
What I adore about this dish is how the long-grain rice cooks directly in the pan with the vegetables and stock, soaking up all those wonderful flavours from the roasted red peppers, sun-dried tomatoes, and garlic. As the rice steams, it becomes beautifully fluffy and aromatic. We then top it with golden, pan-fried halloumi, creamy feta, and a generous sprinkle of fresh parsley. It’s a complete, nourishing meal that feels both wholesome and a little bit special.
This One Pan Mediterranean Rice Bowl recipe works beautifully for a midweek dinner when you’re short on time but craving something substantial and healthy. It’s also a fantastic option for a relaxed weekend lunch. It’s the kind of dish that adapts to what you have, making it a reliable staple in our household.
Recipe Overview
This recipe is all about building layers of flavour in one pan, starting with aromatic garlic and onions, followed by toasting the rice before letting it simmer in a savoury vegetable stock. The final bowl is a delightful mix of textures and tastes: fluffy, flavour-infused rice, tender vegetables, squeaky, salty halloumi, and a fresh, zesty finish. When I first tested this, I realised letting the rice rest for five minutes off the heat is non-negotiable; it makes the grains perfectly separate and fluffy every time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This One Pan Mediterranean Rice Bowl Recipe
- Genuine Flavour: The combination of sweet roasted red peppers, intensely savoury sun-dried tomatoes, salty Kalamata olives, and creamy feta creates a truly authentic Mediterranean taste profile. The final squeeze of fresh lemon juice brightens everything up beautifully.
- Ready in Under 40 Minutes: From chopping the first onion to serving, this entire meal comes together in about 35 minutes, making it an ideal choice for a satisfying weeknight healthy dinner.
- Flexible Recipe: This rice bowl is wonderfully adaptable. You can stir in a tin of drained chickpeas for extra protein, add some chopped courgette with the onions, or swap the halloumi for chicken. If you’re a fan of heartier proteins, you could even adapt the cooking method from my Bang Bang Chicken Thighs and serve them on top.
- Great for Meal Prep: It holds up well in the fridge for a few days. I often make a batch on Sunday to have for lunches during the week. Just portion it out and reheat gently.
- Family Tested: My family can be tough critics, but they absolutely adore this dish. The combination of the fluffy rice and the golden, squeaky halloumi is something everyone seems to love.
Ingredients You’ll Need
For this recipe, we rely on quality ingredients that are packed with flavour. Using a good quality block of feta in brine, like Dodoni, makes a real difference as it’s creamier and has a more complex salty tang than the pre-crumbled varieties. Here’s what you’ll need to gather:
- 1 tbsp olive oil
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 300g long-grain white rice, rinsed
- 1 tsp dried oregano
- 600ml vegetable stock, hot
- 200g jarred roasted red peppers, drained and roughly chopped
- 80g sun-dried tomatoes in oil, drained and chopped
- 100g Kalamata olives, pitted and halved
- 100g baby spinach
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 225g block of halloumi, sliced into 1cm thick pieces
- 100g feta cheese, crumbled
- A small bunch of fresh parsley, chopped, to serve
Sophia’s Tip: Don’t skip rinsing the rice! This step removes excess surface starch, which is key to preventing the rice from becoming gummy. Just a quick rinse under cold water until it runs clear is all it takes to guarantee a fluffier result.
How to Make This One Pan Mediterranean Rice Bowl Recipe
The process for making this rice bowl is straightforward. We’ll build the base in a large, oven-safe skillet or a shallow casserole dish, let the rice cook, and then finish it with the toppings. It’s a seamless method that minimises fuss.
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pan or skillet with a lid over a medium heat. Add the chopped red onion and cook for 5-7 minutes, stirring occasionally, until it has softened and is translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
- Toast the Rice: Add the rinsed long-grain rice to the pan. Stir continuously for about 1-2 minutes to toast the grains lightly. This step is crucial for developing a nutty flavour and ensuring the rice grains remain separate. I find this simple action makes a huge difference to the final texture.
- Add Liquids and Vegetables: Pour in the hot vegetable stock and bring the mixture to a simmer. Stir in the chopped roasted red peppers, sun-dried tomatoes, and Kalamata olives. Season with a little salt and freshly ground black pepper.
- Simmer the Rice: Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Try not to lift the lid during this time, as you want to trap the steam to cook the rice properly.
- Wilt the Spinach and Rest: After 15 minutes, remove the pan from the heat. Take off the lid, scatter the baby spinach over the top, and immediately place the lid back on. Let the pan stand, off the heat, for a further 5-10 minutes. The residual heat will wilt the spinach and allow the rice to finish steaming to perfection.
- Prepare the Halloumi: While the rice is resting, heat a separate non-stick frying pan over a medium-high heat. Pat the halloumi slices dry with a paper towel. Fry the halloumi for 2-3 minutes per side, without any oil, until it’s beautifully golden-brown and crisp on the outside.
- Finish and Serve: Fluff the rice and spinach mixture with a fork. Stir through the fresh lemon juice. Divide the Mediterranean rice among four bowls. Top each bowl with the fried halloumi slices, a generous crumble of feta cheese, and a sprinkle of fresh chopped parsley. Serve immediately.
Tips From My Kitchen
- Pan Selection is Key: Use a wide, shallow pan or skillet (a braiser or sauté pan is ideal). This provides a larger surface area, allowing the rice to cook in an even layer and preventing it from becoming mushy at the bottom and undercooked on top.
- The Secret to Golden Halloumi: I learned that the trick to getting a fantastic, non-stick sear on halloumi is a hot, dry pan. Don’t add any oil. Patting the slices completely dry with a paper towel before they hit the pan ensures they brown rather than steam. This technique is similar to getting a great crust on meats, a principle well-explained on food science sites like Serious Eats.
- Make-Ahead Prep: To save time, you can chop the onion, garlic, peppers, and tomatoes a day in advance and store them in an airtight container in the fridge. The entire dish can be cooked and stored, but the halloumi is best cooked just before serving for that signature squeaky texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the rice.
Common Mistakes to Avoid
- Overcrowding the pan: If your pan is too small for the amount of rice, it will cook unevenly and steam instead of becoming fluffy. Ensure your pan is large enough to hold all the ingredients in a relatively shallow layer. If in doubt, use a bigger pan.
- Peeking While it Cooks: It’s tempting to lift the lid to check on the rice, but this releases the steam that’s essential for cooking it. Trust the process and the timer. Keep the lid on for the full cooking and resting time.
- Skipping the rest time: The final 5-10 minute rest off the heat is not an optional step. This is when the magic happens: the last bits of moisture are absorbed, and the rice texture becomes perfect. If you skip it, you might end up with slightly wet or unevenly cooked rice.
What to Serve With This One Pan Mediterranean Rice Bowl Recipe
This rice bowl is a complete meal on its own, but if you want to stretch it further or serve it as part of a larger spread inspired by Mediterranean cuisine, here are a few ideas that work wonderfully:
- Warm Pitta Bread: Serve with warm, fluffy pitta bread for scooping up the rice and any stray bits of feta.
- A Simple Green Salad: A crisp salad of rocket, cucumber, and a light vinaigrette offers a fresh, peppery contrast to the rich flavours of the bowl.
- Tzatziki or Hummus: A dollop of cool, creamy tzatziki or a spoonful of hummus on top adds another layer of texture and flavour.
- Wine Pairing: A crisp and zesty white wine like a Sauvignon Blanc or a dry Greek Assyrtiko complements the lemon and salty notes of the dish beautifully.
Frequently Asked Questions
One Pan Mediterranean Rice Bowl
Ingredients
Method
- Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pan or skillet with a lid over a medium heat. Add the chopped red onion and cook for 5-7 minutes, stirring occasionally, until it has softened and is translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant.
- Toast the Rice: Add the rinsed long-grain rice to the pan. Stir continuously for about 1-2 minutes to toast the grains lightly. This step is crucial for developing a nutty flavour and ensuring the rice grains remain separate. I find this simple action makes a huge difference to the final texture.
- Add Liquids and Vegetables: Pour in the hot vegetable stock and bring the mixture to a simmer. Stir in the chopped roasted red peppers, sun-dried tomatoes, and Kalamata olives. Season with a little salt and freshly ground black pepper.
- Simmer the Rice: Once simmering, reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Try not to lift the lid during this time, as you want to trap the steam to cook the rice properly.
- Wilt the Spinach and Rest: After 15 minutes, remove the pan from the heat. Take off the lid, scatter the baby spinach over the top, and immediately place the lid back on. Let the pan stand, off the heat, for a further 5-10 minutes. The residual heat will wilt the spinach and allow the rice to finish steaming to perfection.
- Prepare the Halloumi: While the rice is resting, heat a separate non-stick frying pan over a medium-high heat. Pat the halloumi slices dry with a paper towel. Fry the halloumi for 2-3 minutes per side, without any oil, until it’s beautifully golden-brown and crisp on the outside.
- Finish and Serve: Fluff the rice and spinach mixture with a fork. Stir through the fresh lemon juice. Divide the Mediterranean rice among four bowls. Top each bowl with the fried halloumi slices, a generous crumble of feta cheese, and a sprinkle of fresh chopped parsley. Serve immediately.
Notes
I hope you enjoy making this One Pan Mediterranean Rice Bowl. It’s a recipe that brings so much sunshine and flavour to the table with very little effort. If you do give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! For a completely different but equally satisfying one-pan wonder, you might also like my Cheeseburger Lasagna Recipe, and for a sweet finish, a slice of Peach Crumb Cheesecake never disappoints.
Happy cooking,
Sophia
