Description
A simple and flavorful Greek dish made with rice and tomatoes.
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Stir in rice, cooking for 2 minutes.
- Add diced tomatoes and vegetable broth.
- Season with salt and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes or until rice is cooked.
- Fluff with a fork and garnish with parsley before serving.
Notes
- You can use fresh or canned tomatoes.
- Adjust seasoning according to your taste.
- Serve warm as a side dish or main course.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: greek tomato rice, rice dishes, vegetarian recipes