Greek Rice and Peas: A One-Pot Dill and Lemon Recipe

Greek rice and peas, often called arakas me ryzi, is a comforting one-pot dish of rice, sweet peas, tomato, olive oil, and herbs. This version finishes with fresh dill and lemon for a bright, savory flavor, and works as either a generous side or a simple meatless main.

Greek households make rice and peas in different ways: some use more tomato, while others emphasize herbs or add other vegetables. This recipe aims for fluffy, tender rice and distinct peas, with a tomato base that seasons the whole pot without making it soupy.

Ingredients

1 1/2 cups (285 g) long-grain white rice
3 tablespoons (45 ml) extra-virgin olive oil
1 medium yellow onion, finely diced, about 1 cup (150 g)
2 garlic cloves, minced, about 6 g
1 cup (240 ml) tomato passata or strained tomato
1 3/4 cups (420 ml) low-sodium vegetable broth or water
2 cups (280 g) frozen peas; no need to thaw
1 bay leaf
1/2 teaspoon (3 g) fine salt, plus more to taste
1/4 teaspoon (0.5 g) freshly ground black pepper
1/3 cup (12 g) chopped fresh dill, divided
2 tablespoons (30 ml) fresh lemon juice, plus lemon wedges to serve

Instructions

Rinse the rice. Put the rice in a fine-mesh sieve and rinse under cool water, moving the grains around with your fingers, until the runoff is mostly clear. Drain well. Rinsing removes loose surface starch, which helps keep the finished grains from clumping together. While the rice drains, dice the onion, mince the garlic, and chop the dill.
Soften the onion. Warm the olive oil in a medium heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, stirring now and then, until soft and translucent but not browned. If the onion starts sticking or coloring too quickly, lower the heat slightly; a gentle sauté gives the rice a sweeter, more rounded base.
Add the garlic and tomato. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the passata and cook for 1 minute, stirring to coat the onion. This brief cooking step takes away the raw edge of the tomato and lets it mingle with the olive oil.
Coat the rice and add liquid. Add the drained rice, salt, pepper, and bay leaf. Stir for about 1 minute so the grains are coated in the tomato mixture. Pour in the broth or water and bring the pot to a boil. Taste a little of the liquid and adjust the salt if needed; broth brands vary, so start conservatively if yours is salty.
Simmer the rice. Stir once, then cover the pot and reduce the heat to low. The liquid should barely simmer, not boil vigorously. Cook for 10 minutes without lifting the lid. Keeping the lid closed holds in steam, which is important for even cooking and for avoiding dry rice on top with wet rice underneath.
Add the peas. Quickly uncover the pot, scatter the frozen peas over the rice, and replace the lid. Avoid stirring at this point, since moving the rice can break grains and release starch. Continue cooking on low for 10 minutes, until the rice is tender and the peas are hot. If the rice is still firm and the liquid has been absorbed, sprinkle in 2 tablespoons (30 ml) hot water, cover, and cook for another 3 to 5 minutes.
Rest and finish. Turn off the heat and leave the covered pot undisturbed for 10 minutes. Remove the bay leaf, fluff gently with a fork, and fold in most of the dill and all of the lemon juice. Taste and add more salt, pepper, or lemon if you like. Scatter the remaining dill over the top and serve warm with lemon wedges.

Tips

Choose the right rice. Long-grain white rice is a dependable choice because it cooks into separate, tender grains. Avoid quick-cooking or instant rice here; it needs a different amount of liquid and a shorter cooking time. If using another rice, follow its package timing and be prepared to adjust the liquid, since grain size and processing change how much it absorbs.
Keep the heat low once covered. A hard boil can make the bottom catch before the center cooks. Use the smallest burner that can maintain a gentle simmer, and keep the lid on except when adding the peas. A heavy saucepan also helps distribute heat more evenly.
Adjust the liquid to your pan and rice. The stated ratio is designed for long-grain white rice in a covered pot, but a loose-fitting lid or unusually wide pan can let steam escape. If the rice is not tender after 20 minutes, add hot water a little at a time and continue cooking covered. Avoid adding a large splash of cold liquid, which can interrupt the simmer.
Use fresh herbs and taste at the end. Dill loses its fresh, grassy quality if simmered for the full cooking time, so it is folded in after the rice rests. If fresh dill is unavailable, use about 1 tablespoon (1 g) dried dill, adding some with the tomato; the flavor will be less vivid. Lemon and salt are easiest to fine-tune once the rice is cooked.

Serving Suggestions

Serve the rice and peas warm as a side for grilled or roasted chicken, baked fish, lamb, or vegetable kebabs. Its tomato, dill, and lemon flavors also pair well with simple main dishes that do not need a heavy sauce. For a Greek-inspired spread, add a crisp cucumber and tomato salad, olives, warm pita, and a bowl of plain yogurt or tzatziki. These accompaniments bring cool, crunchy, and creamy contrasts to the soft rice.

To make it a more substantial meatless meal, serve a larger portion with crumbled feta, chickpeas, or butter beans, plus a green salad. Feta adds a salty tang, so taste the rice before adding extra salt. A little extra olive oil and lemon at the table are useful for guests who prefer a richer or sharper finish. The dish is also convenient for a buffet: keep it covered until serving and fluff it just before setting it out.

Variations

Use fresh peas: Replace the frozen peas with 2 cups (280 g) shelled fresh peas. Young, tender peas can go in at the same point as frozen peas. Larger or more mature peas may need a few extra minutes, so check that they are tender before resting the rice.

Make it more herb-forward: Add 2 tablespoons (8 g) chopped parsley along with the dill, or finish with a few sliced scallions. Parsley gives a milder, greener flavor; scallions add a gentle bite. Keep the lemon, but add it gradually if using several fresh herbs so it does not overpower them.

Add vegetables: Stir in 1 diced carrot with the onion, or add 1/2 cup (75 g) diced red bell pepper after the onion has softened. These additions bring sweetness and color. Cut them small so they soften in time, and remember that extra vegetables can release moisture, so check the rice before adding any extra broth.

Swap the tomato: If you do not have passata, use 1 cup (240 ml) finely crushed canned tomatoes. The result may be a little more textured and slightly less smooth. Avoid tomato paste as a direct one-for-one replacement; it is much more concentrated. If using it, start with 1 tablespoon (15 ml) and add a little extra broth or water to keep the liquid balance close to the recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, ideally in a shallow, airtight container so they chill evenly. Store for 3 to 4 days in the refrigerator. Do not leave the rice at room temperature for an extended time, and discard it if it has been out longer than 2 hours. For longer storage, freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator.

Reheat only the portion you plan to eat. Add a tablespoon or two of water, cover, and warm in a saucepan over low heat, stirring gently once or twice. In a microwave, cover loosely and heat in short intervals, stirring between them; add a little water if the grains seem dry. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. If reheating from frozen, thaw first for more even heating, or use a microwave defrost setting before warming thoroughly.

Frequently Asked Questions

Is Greek rice and peas a main dish or a side?

It can be either. The recipe makes four side portions or about two to three larger portions. Serve it alongside fish, chicken, or vegetables, or make it a light main by adding chickpeas, beans, or feta and serving a salad with it.

Can I use brown rice instead of white rice?

Brown rice takes longer to cook and usually needs more liquid, so it is not a direct swap in this recipe. Follow the package directions for the brown rice’s liquid ratio and cooking time, then add the peas near the end so they do not become overly soft. The final texture will be chewier and the total cooking time will be longer.

Do I need to thaw the peas first?

No. Add frozen peas straight from the freezer when the rice has cooked for 10 minutes. They warm through during the remaining covered cooking time. Thawing them first is fine, but drain away any water and use the same cooking method.

Why is my rice mushy or sticking to the bottom?

Mushy rice can result from excess liquid, vigorous stirring, or cooking it longer than needed. Sticking often means the burner is too hot or the pot is too thin. Rinse and drain the rice, use a covered heavy-bottomed pan, and keep the heat low after the liquid boils. Letting the finished rice rest before fluffing also helps the grains settle.

Can I make Greek rice and peas ahead?

Yes. Cook it, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The rice may firm up as it chills, so add a little water when reheating and warm it until it reaches 165°F (74°C). For the freshest dill flavor, you can reserve a small amount of chopped dill and add it after reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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