We have bowls of tomatoes from our garden staged on the kitchen counter- waiting to be eaten or shared, either way-all good. I've been on the lookout for new to me recipes using my tomatoes and this one for Greek style tomato rice is a five star ⭐️ winner. I made a few adaptions to the original I found in a magazine that I have been hanging onto for way too long. The rice will be fairly soupy, not like my photo which was taken the day after I served the recipe but I wanted to share because-so good. And the day after greek stye tomato rice is still exceptional and would make a nice starter or first course before dinner. The feta cheese on top is bomb 💣 and I loved using Ouzo instead of wine for the rice. I used chopped early girl tomatoes, fresh oregano, shallots, Ouzo, Arborio rice, tomato paste, lemon juice, olive oil and butter in my tomato rice. Check out my recipe.
Ingredients and Recipe for Greek Style Tomato Rice
2-3 tablespoons extra virgin olive oil
1-2 tablespoons butter
2 medium size shallots, chopped
2 generous cups chopped tomatoes
1 tablespoon tomato paste
1 cup Arborio rice
1/3 cup Ouzo
Sea salt and freshly ground black pepper
3&1/2 cups hot water, divided
2 tablespoons chopped fresh Greek oregano
2-3 tablespoons lemon juice
2-3 ounces crumbled feta cheese
In a large 12" skillet heat the oil and butter over medium high heat until butter melts, begins to sizzle.
Add the shallots, cook and stir for a few minutes, stir in the chopped tomatoes with a teaspoon of sea salt. Continue to cook and stir until tomatoes soften and become juicy. Stir in the tomato paste, then add the rice. Cook and stir mixture until the rice becomes translucent on the edges and begins to toast (2 minutes). Pour in the Ouzo, careful not to light on fire. Continue to simmer, cooking and stirring until liquid is absorbed. Stir in the 3 cups of hot water, stir in 1&1/2 teaspoons sea salt. Bring to a boil, reduce heat and simmer on medium heat. Cook uncovered, stir often until the rice is tender, stir in the 1/2 cup of hot water. Remove from the heat when the rice is al dente, stir in the lemon juice and fresh oregano. Check the seasoning, adding more salt if necessary and black pepper. Place tomato rice in soup bowls and sprinkle with crumbled feta cheese. Drizzle with extra virgin olive oil to serve.
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