Overhead view of Athenian rice with feta cheese on a plate with roasted chicken.

Athenian Rice with Feta Cheese

A classic pilaf is enhanced with red peppers, garlic, red onion, olives, oregano, dried tomatoes and feta cheese.

  • Servings


  • 1 tablespoon olive oil
  • 1 cup red onion, chopped
  • 1 red bell pepper, chopped
  • 1 clove garlic, minced
  • 3 cups cooked rice
  • ½ cup dried tomatoes, softened* and cut into julienned strips
  • 1 (4 ounce) can sliced black olives
  • 1 tablespoon fresh parsley, chopped
  • 1 ½ teaspoons dried oregano leaves
  • ½ cup Feta cheese, crumbled
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground black pepper


  • Heat oil in large skillet over medium-high heat until hot. Add red 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.

Recipe Notes

To soften sun-dried tomatoes, place in ⅓ cup boiling water; stir to coat. Let stand 10 minutes; drain water.

Nutrition Facts

  • Calories 204
  • Total Fat 7g
  • Cholesterol 8mg
  • Sodium 612mg
  • Carbohydrates 31g
  • Dietary Fiber 2g
  • Protein 5g