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PREP 10 minutes
TOTAL 1 hour
Serves
US | METRIC

INGREDIENTS

Rice Base
  • 3 fresh tomatoes halved
  • 1 red onion peeled and roughly chopped
  • 2 red peppers deseeded and roughly chopped
  • 3 cloves garlic peeled
  • 1 tbsp fresh or dried oregano
  • 1 tbsp tomato puree
  • 250 ml boiling vegetable stock
  • 250 g long grain rice
Garnish
  • 80 g black olives stoned and halved lengthways
  • 150 g mixed colour cherry tomatoes halved
  • Fresh or dried oregano for serving
  • 80 g feta cheese crumbled
  • Extra virgin olive oil for serving

Click here to pre-order my new book

One Pot Greek Rice

One Pot Greek Rice

To celebrate National rice Week i've developed this flavour packed one pot wonder for you. This recipe has all of the flavours associated with Greece, so if you are missing the sunshine then give this a try

  1. Blend the tomatoes, onions, peppers, garlic, oregano and tomato puree until smooth then pour into a pot along with a good pinch of salt and pepper. Bring up to a gentle simmer then cover with a lid and cook for 15 minutes. Pour in the stock then return to a simmer.
  2. Whilst the sauce is cooking, rinse the rice really well then drain. Stir the rice into the tomato sauce, if necessary add a splash more water to make sure the rice is just covered. Place a piece of foil on then top with a tight-fitting lid. Cook over the lowest heat setting for 20 minutes, remove the lid and stir well then re-cover and cook for a further 15 minutes. Remove the lid and place a tea towel on top, leave to rest for 5 minutes before fluffing up the grains.
  3. Before serving scatter over the olives, tomatoes, herbs, feta cheese and finally a drizzle of olive oil. 

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

More from this chef...
One Pot Greek Rice

One Pot Greek Rice

To celebrate National rice Week i've developed this flavour packed one pot wonder for you. This recipe has all of the flavours associated with Greece, so if you are missing the sunshine then give this a try

PREP 10 minutes
TOTAL 1 hour
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

Rice Base
  • 3 fresh tomatoes halved
  • 1 red onion peeled and roughly chopped
  • 2 red peppers deseeded and roughly chopped
  • 3 cloves garlic peeled
  • 1 tbsp fresh or dried oregano
  • 1 tbsp tomato puree
  • 250 ml boiling vegetable stock
  • 250 g long grain rice
Garnish
  • 80 g black olives stoned and halved lengthways
  • 150 g mixed colour cherry tomatoes halved
  • Fresh or dried oregano for serving
  • 80 g feta cheese crumbled
  • Extra virgin olive oil for serving
  1. Blend the tomatoes, onions, peppers, garlic, oregano and tomato puree until smooth then pour into a pot along with a good pinch of salt and pepper. Bring up to a gentle simmer then cover with a lid and cook for 15 minutes. Pour in the stock then return to a simmer.
  2. Whilst the sauce is cooking, rinse the rice really well then drain. Stir the rice into the tomato sauce, if necessary add a splash more water to make sure the rice is just covered. Place a piece of foil on then top with a tight-fitting lid. Cook over the lowest heat setting for 20 minutes, remove the lid and stir well then re-cover and cook for a further 15 minutes. Remove the lid and place a tea towel on top, leave to rest for 5 minutes before fluffing up the grains.
  3. Before serving scatter over the olives, tomatoes, herbs, feta cheese and finally a drizzle of olive oil. 

Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

More from this chef...