This simple, vegetarian, family-style rice dish is loved by all – even little ones. The amount of olive oil called for might be surprising, however it is completely absorbed and in turn, makes the rice silky-smooth.
- 3 medium onions, chopped
- ¾ cup olive oil
- 2 Tbsp Greek oregano
- 1 Tbsp Greek smoked chiles
- Salt to taste
- 3 garlic cloves, chopped
- ¼ cup tomato paste
- 2 cups steamed OR arborio rice
- 4 medium tomatoes
- 1 cup feta or kefalograviera, grated
- Dill to garnish
Heat the oven to 350 °F.
Place an oven-proof pan in the oven on medium heat.
Pour oil and add onions to the pan. Cook for 5 to 7 minutes, stirring occasionally until translucent and lightly golden.
Incorporate oregano, smoked chiles, salt, garlic and tomato paste. Mix well until the oil becomes red. Add rice and mix well for another minute to stain the rice, then pour 4 cups of water into the pan.
Cut tomatoes in four and place on the rice.
Bring to a boil then put in the oven without a cover. Cook for 30 minutes.
Turn off the oven, leave the door slightly open, allowing the dish to rest for another 20 minutes.
Garnish with dill or any other herb you prefer. Serve accompanied with feta or kefalograviera.