Greek Tomato Rice
Domatorizo, short grain rice slow-cooked in a rich fresh tomato sauce with olive oil, garlic, and dried oregano until absorbed and glossy.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Grate 6 medium tomatoes on a box grater, discard skins. Finely dice 1 medium onion. Mince 4 garlic cloves. Roughly chop 20g flat-leaf parsley. Measure 180g short grain rice, 300ml water, 150ml olive oil, 2 tbsp tomato paste, 2 tsp dried oregano, 0.5 tsp sugar, 1.5 tsp sea salt, 0.5 tsp black pepper.
Saute
Heat 1/2 cup olive oil in a wide saucepan over medium heat. Add diced onion, cook 6–7 minutes stirring occasionally until translucent. Add minced garlic, cook 1 minute until fragrant.
Build
Stir in tomato paste, cook 1 minute until darkened. Add grated tomato, sugar, oregano, salt, and pepper. Simmer 5 minutes over medium heat, stirring occasionally, until sauce thickens slightly.
Simmer
Add rice and water, stir well. Bring to a low simmer over medium-low heat, then cover. Cook 16–19 minutes on low heat until rice absorbs all liquid and becomes tender.
Rest and plate
Remove from heat, keep covered for 2 minutes. Drizzle 2 tbsp finishing olive oil over rice, scatter chopped parsley on top, and crumble 80g feta cheese across. Serve directly from the pan.
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