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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

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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. 
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. 

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