recipe: easy mediterranean brown rice

Rice and Beans is my main food group, but occasionally I like to mix things up. I went crazy earlier this week by making rice with tomatoes and kalamata olives instead! It was way more delicious than I anticipated - even Daniel liked it - so I thought I'd share it with you. 

Serves 2-3 as main dish. 
Preparation/Cook Time: 15 minutes


  • 2 c. Minute or other quick cook brown rice
  • 1 3/4 c. vegetable broth (one small carton or 13.7 oz.)
  • 13-14 oz. grape tomatoes, cut in half
  • handful kalamata olives, pitted and diced
  • 1-3 cloves garlic (depending on size and preference)
  • 1-2 tbsp. olive oil
  • parsley, salt, pepper, and lemon juice to taste
  • feta cheese


  1. Bring vegetable broth to boil in medium sized sauce pan. Add rice according to instructions on your box of Minute rice. 
  2. Cut grape tomatoes in half. Pit and dice kalamata olives. Finely chop garlic. Set aside.
  3. Once the rice is nearly cooked, add 1-2 tbsp. olive oil to a frying pan or skillet on medium heat. Add garlic, olives, and tomatoes and cook until garlic is fragrant (2-4 minutes).
  4. Add cooked rice and stir. Taste and season with salt, pepper, and parsley as desired. 
  5. Turn off heat and add a hint of lemon juice. Crumble in feta cheese and stir until melted.
  6. Enjoy!