Tomatoes and more tomatoes turn the rice into a quick, easy, and filled with great flavour dinner meal. Goat’s yoghurt is a must to cut the richness of the rice and provide a tanginess that complements the tomatoes.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Tomato Rice with Yoghurt
Servings: 4 People
Ingredients
- 500 g Long Grain Rice
- Organic Goat Yoghurt , Charalambides Christis
- 750 ml Warm Water
- 400 g Cherry Tomatoes , lengthwise halved
- 750 g Tomatoes , ripen, grated
- 1 ½ tbsp Tomato Paste
- 1 Yellow Onion , finely chopped
- 60 ml EVOO , Extra Virgin Olive Oil
- 75 ml White Wine
- 1 Clove Garlic , minced with a garlic presser tool
- 1 tsp Sweet Chili Flakes
- 1 tsp Sweet Paprika , not smoked
- ½ tsp Cinnamon , ground
- 1 tsp dry Coriander , ground
- 2 tbsp Fresh Mint , finely chopped, plus more for garnishing
- 1 ½ tsp Sea Salt
- 1 tsp freshly ground Black Pepper
Instructions
- Place a large pot on high heat and pour the oil. Allow to heat-up well and toss in the halved cherry tomatoes. Cook for about 5’ and until their juices are released.
- Add the onions and cook for 3’ to soften. Add the garlic and cook until fragrant, about 30’’. Finally make some space in the middle, add the tomato paste and cook for a minute or so. Give it a good stir and deglaze with the wine. Then add the grated tomatoes, cooking at low heat for 10’.
- Add the chili flakes, paprika, cinnamon and coriander along with the rice and the warm water, give it a good stir and simmer with the lid on for 15’. If it absorbs all the liquid then add some water as you want a runny rice in the same way as risotto.
- Open the lid and season with the salt and pepper, add the mint and give it a final stir. Turn off the heat and let stand for 5’ with the lid on.
- Serve while warm along with the yoghurt and garnish with more mint.
Video
Finely chop the onion.
Halve the cherry tomatoes.
Grate the tomatoes.
Place a large pot on high heat and pour the oil.
Allow to heat-up well and toss in the halved cherry tomatoes.
Add the onions,
garlic,
add the tomato paste,
and deglaze with the wine.
Then add the grated tomatoes.
After 10′ of simmering, add the chili flakes & paprika,
cinnamon & coriander,
along with the rice and
the warm water.
Give it a good stir and
simmer with the lid on for 15’.
Season with salt & pepper,
and add the mint.
Garnish with more mint,
along with the yoghurt.
