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–+ servings
Colorful rice bowl topped with Greek yogurt.

Easy Pico de Gallo Rice Bowl (With Feta and Greek Yogurt)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cups (230 g) cooked basmati rice
  • 1 can black beans 15 oz / 400 g can or 1½ cups / 230 g cooked beans
  • 1 cup (150 g) corn fresh, frozen, or canned
  • 2 cups (300 g) fresh tomatoes diced small
  • ⅓ cup red onion thinly sliced
  • 1 jalapeño optional if you like mild spice
  • ½ cup (12 g) cilantro or flat-leaf parsley, finely chopped
  • 4 tablespoons (60 ml) lime juice from about 2 limes
  • 3 to 4 tablespoons (45 to 60 ml) extra virgin olive oil
  • 1 clove garlic grated
  • ¾ teaspoon salt and black pepper to taste
  • ¾ cup (110 g) feta cheese crumbled
  • ¾ cup (180 g) Greek yogurt for serving, optional

  • Pico de Gallo Dressing: If you don’t have cooked rice ready, cook the basmati rice according to the package instructions, then spread it on a tray or large plate to cool.
    Finely chop 2 cups fresh tomatoes, ⅓ cup red onion, 1 jalapeño, and ½ cup cilantro and add them to a large mixing bowl.
    Add 3 to 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 1 clove garlic (grated), ¾ teaspoon salt, and black pepper. Stir well and let the mixture sit for 5 to 10 minutes so the tomatoes release their juices and create a flavorful dressing.
    Step 1 Chopped tomatoes, onion, cilantro, and jalapeño.
  • Add the Vegetables: Add 1 can black beans (rinsed), 1 cup corn, and ¾ cup feta cheese.
    Toss gently until everything is coated in the pico de gallo dressing.
    Step 2 Black beans, corn, and feta added.
  • Toss with the Rice: Add 2 cups cooked basmati rice, cooled.
    Mix well until the rice absorbs the dressing and is evenly coated with the vegetables, beans, and herbs.
    Taste and adjust with more lime juice or salt as needed.
    Tip: For the best flavor, let the rice bowl rest for 10 minutes before serving.
    Step 3 Cooled rice added to bean mixture.
  • Add the Toppings: Divide the rice mixture among serving bowls.
    Top with a dollop of Greek yogurt, and extra cilantro. Serve with lime wedges on the side. Optionally, you can add sliced avocado.
    Step 4 Rice bowl served with yogurt topping.
Substitutions
  • Basmati rice → Jasmine rice, brown rice, quinoa, or farro.
  • Black beans → Pinto beans, kidney beans, or cooked lentils.
  • Tomatoes → Cherry tomatoes or vine-ripened tomatoes.
  • Red onion → Shallots, sweet onion, or green onions.
  • Jalapeño → Serrano pepper, poblano pepper, or omit it.
  • Fresh cilantro → Fresh parsley.
  • Garlic → Omit it or use garlic-infused olive oil.
  • Lime juice → Lemon juice.
  • Extra virgin olive oil → Avocado oil.
  • Corn → Fresh, frozen, or canned corn.
  • Feta cheese → Cotija, queso fresco, or crumbled goat cheese.
  • Greek yogurt → Low-fat Greek yogurt, Skyr, sour cream, or dairy-free yogurt.
 
Tips
  • Let the tomatoes sit: Their juices become the dressing.
  • Use cooled rice: It stays fluffy and absorbs more flavor.
  • Toss well: Every grain should be coated in the dressing.
  • Rest before serving: 10 minutes helps the flavors come together.
  • Use feta: It adds creaminess and bridges the Mexican-Mediterranean flavors.
  • Store leftovers: Keep in an airtight container in the refrigerator for up to 3 days.
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