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Easy Greek Tomato Rice - Ntomatorizo Recipe

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3.9 from 4 reviews

Easy Greek Tomato Rice, or Ntomatorizo, is a comforting and vibrant one-pot dish featuring cherry tomatoes, aromatic herbs, and tender short grain rice simmered to perfection. This flavorful recipe combines fresh ingredients with traditional Mediterranean seasonings, resulting in a hearty meal that can be served as a main or side dish.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 2 lb cherry tomatoes (or grape tomatoes)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons spearmint leaves, minced
  • 1 tablespoon lemon zest

Staples & Seasonings

  • ½ cup extra virgin olive oil
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 2½ cups short grain rice (or arborio rice, 500 grams)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the ingredients: Wash the cherry tomatoes thoroughly. Dice the onion and mince the garlic finely to prepare for sautéing.
  2. Sauté the onions: Heat the extra virgin olive oil in a wide saucepan over low heat. Add the diced onions and sauté gently for 2-3 minutes until they start to turn golden and soften, developing their sweetness.
  3. Cook the tomatoes: Add the cherry tomatoes and sprinkle in a teaspoon of dried oregano. Stir and turn the heat to medium-high. Cook the tomatoes for 15-20 minutes, stirring every two to three minutes, until they break down and create a rich base.
  4. Add tomato paste: Stir in the tomato paste and cook for an additional two minutes to deepen the flavor, stirring continuously to blend it well with the tomato mixture.
  5. Incorporate the rice: Add the short grain rice to the pan and stir well to coat each grain with the tomato mixture, cooking for about two minutes to begin toasting the rice slightly.
  6. Simmer the rice: Pour in four cups of warm water and add one teaspoon of sugar. Stir everything together, then cover the saucepan and reduce the heat to low. Cook the rice gently for about 15 minutes, aiming for rice that is fully cooked but still firm to the bite.
  7. Season and rest: Season the rice with sea salt, freshly ground black pepper, one teaspoon of ground cumin, and add the minced spearmint and lemon zest. Stir well, then remove from heat. Cover the saucepan with a kitchen towel and let it rest for 10 minutes to allow the flavors to meld and the rice to finish absorbing any remaining liquid.
  8. Serve: Spoon the rice into bowls and drizzle generously with extra virgin olive oil. Top with crumbled feta or mizithra cheese and sprinkle extra fresh herbs if desired, serving immediately for a warm and satisfying meal.

Notes

  • Use short grain or arborio rice for the best chewy texture; long grain rice will not absorb the flavors as well.
  • Adjust the amount of water depending on your rice brand—in case it absorbs more or less during cooking.
  • Fresh herbs enhance flavor, but dried herbs can be substituted if necessary, adjusting quantities accordingly.
  • For a vegan option, omit the feta or mizithra cheese or replace with a vegan cheese alternative.
  • This dish pairs well with grilled meats or can be served alone as a light vegetarian meal.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/easy-greek-tomato-rice-ntomatorizo-recipe/