Mediterranean Rice Recipe

Prepare the Ingredients

Gather all the ingredients and finely chop the onion, garlic, bell pepper, and tomato. Rinse the long grain rice under cold water until the water runs clear.

Cook the Rice

In a medium saucepan, combine 2 cups of water with the rinsed long grain rice and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Vermicelli Noodles

In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the vermicelli noodles and toast them until they are golden brown, stirring frequently, about 3-5 minutes. Remove from heat and set aside.

Sauté the Vegetables

In the same pan used for the noodles, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes. Then add the bell pepper and continue cooking for another 2 minutes. Stir in the diced tomato and fresh spinach, cooking until the spinach has wilted.

Combine Everything

Fluff the cooked rice with a fork and add it to the pan with the sautéed vegetables. Stir in the toasted vermicelli noodles, paprika, cumin, lemon juice, salt, and black pepper. Mix well to combine all the ingredients evenly.

Serve

Taste and adjust seasoning if needed. Serve warm as a side dish or a light main course.