Preparation Steps

• Heat the olive oil in a large pan over medium heat.
• Add the rice to the pan and stir to coat each grain with oil. Cook for 2-3 minutes until the rice is lightly toasted.
• Stir in the chopped tomatoes, chicken broth, and salt. Bring to a boil.
• Reduce heat to low, cover the pan, and simmer for 20 minutes until the rice is cooked and liquid is absorbed.
• Remove from heat and let sit covered for 5 minutes. Fluff with a fork, then stir in feta cheese and parsley before serving.