Greek Rice and Beans with Tomato, Dill, and Lemon

Greek rice and beans is a comforting, tomato-simmered one-pot meal with white beans, rice, olive oil, herbs, and a bright finish of lemon. This version is a Greek-style pantry dish rather than a single definitive traditional recipe; it takes inspiration from Greek rice-and-vegetable cooking and is easy to serve as a main or a side.

Ingredients

3 tablespoons (45 ml) extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
1 small red bell pepper, diced, about 1 cup (150 g)
3 garlic cloves, minced, about 9 g
1½ cups (285 g) long-grain white rice, rinsed and drained well
1 teaspoon (1 g) dried oregano
½ teaspoon (1 g) sweet paprika
1 can diced tomatoes with their juices, 14.5 ounces (411 g)
1 cup (240 ml) low-sodium vegetable broth
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper
2 cans cannellini or butter beans, 15 ounces (425 g) each, drained and rinsed; about 3 cups (480 g) beans total
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
¼ cup (10 g) chopped fresh dill, plus extra for serving
2 tablespoons (8 g) chopped fresh flat-leaf parsley
Up to ¼ cup (60 ml) hot water or broth, only if the rice needs more liquid
½ cup (75 g) crumbled feta, optional, for serving

Instructions

Prepare the ingredients. Rinse the rice in a fine-mesh sieve under cool water until the water runs mostly clear, then drain it thoroughly. Drain and rinse the beans, chop the vegetables and herbs, and measure out the remaining ingredients. This preparation takes about 16 minutes and helps the rice cook evenly instead of becoming gummy.
Soften the vegetables. Set a heavy, lidded 12-inch skillet or a medium Dutch oven over medium heat. Add the olive oil, onion, and bell pepper. Cook for about 7 minutes, stirring now and then, until the onion is translucent and the pepper has softened. If the pan looks dry or the vegetables begin to brown too quickly, lower the heat rather than adding a large splash of oil.
Add the aromatics and rice. Stir in the garlic and cook for 30 seconds, just until fragrant. Add the drained rice, oregano, paprika, salt, and black pepper. Stir for 1 minute so the grains are coated in oil and seasoning. This brief toasting step gives the rice a fuller flavor; avoid letting the garlic turn brown, which can make it taste bitter.
Simmer the rice. Pour in the diced tomatoes and all their juices, then add the vegetable broth. Stir once, scraping the bottom of the pan, and bring the mixture to a gentle simmer, about 2 minutes. Cover tightly, lower the heat to low, and cook for 18 minutes. Keep the lid on during this time: lifting it releases steam the rice needs to cook.
Warm the beans. After 18 minutes, check whether the rice is nearly tender and most of the liquid has been absorbed. Fold in the rinsed beans gently so they do not break up. If the rice looks dry while still firm in the center, add up to ¼ cup (60 ml) hot water or broth. Cover again and cook for 5 minutes, until the beans are hot and the rice is tender. If there is still a little liquid, give it another minute or two covered on low heat.
Rest and finish. Turn off the heat and leave the pan covered for 10 minutes. The rest lets the rice finish absorbing moisture and makes the texture more even. Fluff gently with a fork, then fold in the lemon juice, dill, and parsley. Taste and adjust the salt, pepper, or lemon. Serve warm, with feta and extra dill if you like.

Tips

Choose the right rice. Long-grain white rice stays distinct and fluffy in this recipe. Medium-grain rice works, but it will be softer and slightly stickier. Brown rice needs substantially more liquid and a longer cooking time, so it is not a direct swap; follow the package timing and add broth gradually until tender.
Rinse and drain carefully. Rinsing removes loose surface starch, while draining prevents excess rinse water from changing the liquid balance. If you skip rinsing, the finished rice may be more cohesive, though it can still taste good.
Keep the heat low once covered. A hard boil can scorch the tomato at the bottom before the center of the rice is cooked. Use the smallest burner that holds a gentle simmer, and make sure the lid fits snugly. If your lid leaks steam, place a clean kitchen towel over the pot before setting on the lid, keeping the towel well away from the burner.
Use canned beans for convenience. Cannellini beans are mild and creamy; butter beans are larger and softer. Rinse either type to remove canning liquid and excess salt. If you use home-cooked beans, substitute about 3 cups (480 g), and check their seasoning before adding extra salt.

Serving Suggestions

Serve a generous bowl as a vegetarian main with a crisp Greek-style salad of cucumber, tomato, red onion, and olives. A spoonful of feta adds a salty, tangy contrast, while warm pita or crusty bread is useful for scooping up the tomato-rich juices. For a simple meal, put lemon wedges and extra chopped dill on the table so everyone can adjust the brightness and herb flavor.

This rice also works as a side alongside grilled vegetables, roasted eggplant, or lemony chicken. If serving it with other dishes, plan on smaller portions because the beans make it filling. For a shared table, transfer it to a shallow serving dish rather than leaving it in the hot cooking pot; the rice is less likely to keep cooking and soften as it sits.

Variations

Use green beans for a closer fasolorizo-inspired version. Greek fasolorizo is commonly made with green beans and rice, though household and regional versions vary. Replace the canned white beans with 12 ounces (340 g) trimmed green beans cut into 1-inch pieces. Add them with the onion and pepper so they soften, then follow the recipe as written. The result is greener and lighter, without the creamy texture of cannellini or butter beans.

Make it more lemony or more herb-forward. Add another tablespoon (15 ml) of lemon juice at the end, or stir in 1 teaspoon (2 g) of finely grated lemon zest. Fresh mint can replace up to half of the dill for a different, cool herbal note. Dried dill can stand in for fresh in a pinch: start with 2 teaspoons (about 2 g), since dried herbs are more concentrated, and add it with the oregano.

Change the beans or make it spicy. Great Northern beans or chickpeas can replace cannellini beans in the same quantity; chickpeas are firmer and make the dish less creamy. For a gentle kick, add ¼ teaspoon (0.5 g) red pepper flakes with the garlic. A few chopped Kalamata olives stirred in at the end bring a briny flavor, so taste before adding more salt.

Make it dairy-free. The recipe is dairy-free if you omit the optional feta. For a salty finish without cheese, use a few chopped olives or a small pinch of flaky salt. The main recipe is vegetarian when made with vegetable broth; use water if you do not have broth, then check the seasoning carefully because water contributes no salt or savory flavor.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The rice will firm up as it chills, and the beans may soften slightly, but a little liquid during reheating helps restore a tender texture. Do not leave cooked rice at room temperature for an extended period.

For a single serving, add the rice and beans to a microwave-safe bowl with 1 to 2 tablespoons (15 to 30 ml) water or broth. Cover loosely and microwave, stirring once, until steaming hot throughout. On the stovetop, warm a portion in a covered saucepan over low heat with a splash of water, stirring gently. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and reheat only the portion you plan to eat.

To freeze, portion the cooled dish into freezer-safe containers and freeze for up to 2 months for best texture. Thaw overnight in the refrigerator, then reheat with a little added water or broth. The rice may be softer after freezing, but the lemon and fresh herbs added after reheating can refresh its flavor. If possible, reserve some chopped dill and lemon juice for serving rather than freezing them into the dish.

Frequently Asked Questions

Is Greek rice and beans the same as fasolorizo? Not always. Fasolorizo commonly refers to Greek rice cooked with green beans, tomato, and herbs, while bean-and-rice dishes vary between regions and households. This recipe uses canned white beans for a hearty pantry version and explains how to switch to green beans if you prefer that style.

Can I make this with brown rice? Brown rice takes longer to cook and usually needs more liquid than long-grain white rice. It is not a reliable one-for-one substitution here because the tomato mixture can reduce before the brown rice becomes tender. For best results, cook brown rice separately according to its package instructions, then fold it into the tomato, vegetable, and bean mixture once both are ready.

Why is my rice still firm or wet? A firm center usually means the pan lost too much steam, the heat was too low to maintain a simmer, or the rice needs a little longer. Add a small amount of hot broth, cover, and cook for a few more minutes. If the rice is tender but looks wet, uncover it and let it stand off the heat briefly; avoid vigorous stirring, which can break the grains and make the dish pasty.

Can I prepare it ahead? Yes. Make the recipe, cool it promptly, and refrigerate it for up to 3 to 4 days. For the freshest flavor, keep extra dill and lemon juice aside and add them after reheating. You can also chop the onion, pepper, and herbs earlier in the day, but store chopped vegetables covered in the refrigerator until you cook.

What should I use if I do not have vegetable broth? Water works well, particularly because the tomatoes, onion, garlic, and herbs provide plenty of flavor. The dish may taste less savory, so taste it after cooking and add salt, lemon, or a little extra oregano as needed. If using salted broth instead of low-sodium broth, reduce the added salt at the beginning and adjust only after the beans and rice are cooked.

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