12-5: Greek Rice

Here’s a healthier option–some of the last few have been more on the indulgent side. Don’t get me wrong–there’s plenty more indulgence to come. 12-5: Greek Rice is a nice vegetarian option for a party, picnic, or just an everyday meal. I’m not entirely sure what makes it “Greek”, but we’ll go with it.

12-5 Greek Rice

What else can I say–it’s just not that exciting. The final dish actually ends up similar to what Americans call Spanish rice, but with more veggies and a somewhat tangy flavor. If that interests you, read on.


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This is actually a vegan recipe–the only questionable part might be the veggie stock you use, but as long as that’s good, this is dairy/egg/gluten free as well. I tagged this as a good party food recipe since there’s not too many people that couldn’t eat this (unless you have a sensitivity to tomatoes, onion, bell peppers, or garlic).


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Ingredients. I was too lazy to blanch tomatoes, so I’m going with the canned ones. It might change the flavor/consistency a bit, but I’ll take it over having to deal with the boiling/peeling process.


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Getting some color on the onions.


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Adding in the chopped bell peppers. Realized halfway through that they were supposed to be slices.


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At least the green ones are right.


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Stirring in the uncooked rice.


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Adding in the tomatoes & broth.


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Much more liquidy now. This will cook down into the rice, for the most part.


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Up to a boil.


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After cooking the rice & veggies, I seasoned it and stirred in the peas.


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Final dish, with a bit of parsley on top for garnish. Like I said at the top, it’s like a tangy, veggie-filled Spanish rice. If you dig that, you’ll dig this.

Grade: B+


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