Greek Tomato Rice

This easy risotto-like tomato rice was the perfect accompaniment to the Greek meal I made a few weeks back. I used arborio rice for this recipe but any medium-grain rice will work. The chili pepper flakes add a pleasant spiciness that increases with each bite.

Greek Tomato Rice

Recipe by Lisa Turner Cuisine: Greek Published on February 6, 2008 An easy and fragrant risotto-like Greek tomato rice — a great side dish for any Greek themed meal Print this recipe Ingredients: 1 cup short or medium grain white rice 1 tablespoon butter 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 1 3/4 cups water 2 medium tomatoes, finely chopped 1 1/2 teaspoons dried red chili pepper flakes 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 1/4 - 1/2 cup fresh grated Parmesan cheese Instructions: In a medium saucepan, heat the butter and oil over medium heat. When hot, add the onions and garlic and cook until the onions begin to brown. While the onions are cooking, bring the water, tomatoes, chili pepper flakes, and salt and pepper to a boil in a small saucepan. Add the rice to the onion, and stir for a minute to coat the grains. Now pour the tomato and water mixture over the rice and onions. Reduce the heat to low, cover, and cook for 20 minutes. Turn off the heat and let the cooked rice sit for a five minutes, then add the Parmesan cheese and fluff with a fork. Serve hot. Makes 4 servings