Greek · Lunch
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.
$
8 minsPrep
27 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
12gProtein
28gFat
58gCarbs
8gSugar
4gFiber
680mgSodium
20mgChol
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Instructions
1
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, 1/2 cup + 2 tbsp olive oil, 2 tbsp tomato paste, 2 tsp dried oregano, 0.5 tsp sugar, 1.5 tsp sea salt, 0.5 tsp black pepper.
2
Saute
Heat 1/4 cup + 2 tbsp 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.
3
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.
4
Simmer
Add rice and water, stir well. Bring to a low simmer over medium-low heat, then cover. Cook 15–18 minutes on low heat until rice absorbs all liquid and becomes tender.
5
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g (6.3 oz) short grain rice
- 6 medium ripe tomatoes
- 1 medium onion
- 4 garlic cloves
- 150ml (2/3 cup) extra virgin olive oil
- 2 tbsp tomato paste
- 300ml (1 1/4 cup) water
- 2 tsp dried oregano
- 0.5 tsp white sugar
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 20g (small handful) flat-leaf parsley
- 80g (2.8 oz) feta cheese