Greek · Dinner
Baked Tomato Rice with Feta Cheese
Baked short-grain rice simmered in a garlicky tomato base with olive oil and oregano, then topped with crumbled feta cheese and finished under heat until softened and lightly browned. Served warm with fresh parsley, it carries a tangy, herbaceous, tomato-forward profile typical of Greek family cooking.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
492Calories
20.2gProtein
18.5gFat
64.8gCarbs
10.2gSugar
5.6gFiber
1456mgSodium
61mgChol
11.1gSat Fat
620mgPotassium
411mgCalcium
3.2mgIron
0.7mcgVitamin B12
15mgVitamin C
vegetarian
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Dice the onion, mince the garlic, and crumble the feta cheese. Preheat the oven to 400°F (200°C).
2
Heat olive oil in a small oven-safe skillet over medium heat. Sweat the onion and garlic for 3 to 4 minutes until translucent, then add tomato paste and oregano, cooking for 1 minute until darkened.
3
Combine canned tomatoes, vegetable stock, and uncooked rice; season with salt and pepper. Cover with foil and bake at 400°F for 25 minutes until rice is tender and most liquid is absorbed.
4
Scatter crumbled feta evenly over rice and bake uncovered at 400°F for 8 minutes until cheese softens and edges turn golden. Rest 5 minutes, then plate with fresh parsley scattered on top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g feta cheese
- 2/3 cup130g short-grain rice, uncooked
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp tomato paste
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil
- 1 cup240ml vegetable stock
- 1 tsp1 tsp dried oregano
- 4 tbsp4 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
