Supreme Rice

Athenian Rice with Feta Cheese

Serves: 6


  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 3 cups cooked rice
  • 1/2 cup dried tomatoes, softened* and cut into julienned strips
  • 1 (4 ounce) can sliced black olives
  • 1 tablespoon fresh parsley, chopped
  • 1 1/2 teaspoons dried oregano leaves
  • 1/2 cup feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground black pepper


Heat oil in large skillet over medium-high heat until hot. Add onion, red bell pepper and garlic; cook and stir until onion is tender. Stir in rice, tomatoes, olives, parsley and oregano; heat thoroughly. Remove from heat; add cheese, lemon juice and black pepper. Stir until well blended. Serve immediately. Note: To soften sun-dried tomatoes, place in 1/3 cup boiling water; stir to coat. Let stand 10 minutes; drain water.

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