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Brown Rice with Garlic and Sun-Dried Tomatoes

Fresh vegetables add color and flavor to this simple side.


Brown Rice with Garlic and Sun-Dried Tomatoes

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By: Team Beachbody
8 servings, about ¾ cup each
Prep Time
15 min.
Cook Time


  • 4 cups cooked brown rice
  • 1 medium yellow bell pepper, chopped
  • 3 garlic cloves, finely chopped
  • 1 cup sliced sun-dried tomatoes, finely chopped, reconstituted in hot water for 10 minutes, drained
  • 1 cup fresh basil leaves, chopped
  • 1 (14-oz.) can artichoke hearts, packed in water, drained, rinsed
  • ½ cup pine nuts
  • 1 tbsp. extra-virgin olive oil
  • 2 tbsp. balsamic vinegar
  • Sea salt and ground black pepper (to taste; optional)
  • 4 cups mixed salad greens
  • 1 tbsp. grated Parmesan cheese
  • 5 medium black olives, chopped (for garnish; optional)


Here are your instructions:

  1. Combine rice, bell pepper, garlic, sun-dried tomatoes, basil, artichoke hearts, and pine nuts in a large bowl; mix well.

  2. Drizzle with oil and vinegar; toss gently to blend.

  3. Season with salt and pepper if desired.

  4. Arrange greens on a large platter. Top with rice mixture, cheese, and olives (if desired)

Recipe Notes


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