Start by thoroughly rinsing 1 cup of uncooked jasmine rice under cold water until the water runs clear, which helps remove excess starch for a fluffy texture. This process should take about 2 minutes. Once rinsed, set the rice aside while you prepare the broth for cooking.

In a medium saucepan, combine the rinsed rice with 2 cups of chicken broth or vegetable broth for a vegetarian option. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until all the liquid is absorbed and the rice is tender.

While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add half of the halved grape tomatoes, 2 minced garlic cloves, 1 teaspoon of dried oregano, and a sprinkle of salt to the skillet. Cook for about 2 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.

Next, stir in 4 cups of fresh spinach to the skillet, cooking it until wilted, which should take about 2-3 minutes. The vibrant green color will indicate that the spinach is ready. Once wilted, remove the skillet from heat temporarily while you combine the ingredients.

Incorporate the cooked jasmine rice into the skillet along with 1 can of drained chickpeas and the remaining halved grape tomatoes. Squeeze in the juice of 1 freshly squeezed lemon, then gently stir all the ingredients together until well combined.

In a small bowl, mix 1 cup of cubed feta cheese with 1 tablespoon of olive oil, an extra squeeze of lemon juice, and 1 teaspoon of fresh oregano if desired.

Carefully fold half of the prepared feta mixture into the skillet with the rice and vegetables, adjusting the seasoning with additional salt and pepper to taste. Then, serve the Mediterranean Lemon Rice topped with the remaining feta and a sprinkle of chopped fresh oregano.