Tomatoes, feta, herbs, and rice baked in one dish
Mediterranean Baked Feta Rice
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Mediterranean Baked Feta Rice
Tomatoes, feta, herbs, and rice baked in one dish
A one-dish bake with rice, tomatoes, feta, and herbs that lands somewhere between baked rice and a casserole.
15m
Prep Time
45m
Cook Time
60m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This recipe borrows the viral baked feta spirit but makes it more meal-like. The rice absorbs the tomato juices and feta richness, which gives you a practical weeknight dish with real flavor payoff.
Ingredients
- 1.5 cups basmati or jasmine rice
- 2 cups vegetable stock
- 1 pint cherry tomatoes
- 1 block feta
- 2 tbsp olive oil
- 1 tsp dried oregano
- Fresh parsley for serving
HeatTool
Test Kitchen Pick
Saute Pan
Helpful Tool
Why a wide pan helps here
Recipes like this come together better when there is room to toss pasta or noodles directly in the sauce instead of crowding a smaller skillet.
A wider pan makes the sauce-and-finish step much easier.
- Better for tossing noodles in sauce
- More useful than a single-purpose pasta gadget
A large saute pan earns its keep quickly if pasta or noodle dishes are in regular rotation.
Shop saute pan options for this recipeInstructions
- 1
Heat the oven to 400°F and add the rice and stock to a baking dish.
- 2
Scatter the tomatoes around the feta, drizzle with olive oil, and season with oregano.
- 3
Cover and bake until the rice is tender.
- 4
Stir the softened feta and burst tomatoes into the rice.
- 5
Finish with parsley and serve.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Basmati riceOrzo
Orzo makes it more pasta-like but still very good
Vegetable stockChicken stock
Chicken stock adds more savory depth if vegetarian is not required
DepthPantry
Test Kitchen Pick
Olive Oil
Helpful Pantry Staple
Why the olive oil matters
On recipes like this, olive oil is not just a background fat. A better bottle gives you cleaner flavor and a better finish.
This is one of the few pantry upgrades that keeps paying off every time you cook in this lane.
- Useful in dressings, sauces, and finishing
- Improves flavor without changing the recipe structure
A good bottle of olive oil is one of the safest pantry upgrades for Mediterranean and Italian cooking.
Shop olive oil for this recipeTips & Storage
Pro Tips
Check the rice near the end and add a splash more stock if your pan is drying out.
This is a good base for adding chickpeas or roasted chicken if you want a fuller main.
Storage
Refrigerate for up to 4 days.
Reheating
Reheat in the microwave or oven with a splash of water.
Nutrition Facts
Per serving (1 serving) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein9g
Carbohydrates32g
Fat17g
Fiber2g
Sugar4g
Sodium510mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use brown rice?
- Yes, but it will need more liquid and a longer bake time.
- Will goat cheese work?
- Goat cheese melts differently, so feta is the better fit here.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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