25+ Classic and Creative Greek Tomato Rice Recipes to Try

Greek cuisine is renowned for its rich flavors, simple yet hearty ingredients, and a deep connection to the Mediterranean lifestyle.

One of the most beloved staples of Greek cooking is Greek tomato rice (or “Domatorizo” in Greek), a humble yet delicious dish where rice is simmered with juicy tomatoes, fragrant herbs, and a variety of vegetables, meats, or seafood.

Whether served as a comforting main dish or a flavorful side, tomato rice is a versatile meal that showcases the heart of Mediterranean cuisine.

In this post, we’ve gathered 25+ Greek tomato rice recipes that offer something for every palate.

From classic vegetarian options to more indulgent creations with lamb, shrimp, or feta cheese, these recipes will take you on a culinary journey through Greece.

Whether you’re in the mood for something quick and simple or a dish fit for a festive dinner, you’ll find plenty of inspiration here.

25+ Classic and Creative Greek Tomato Rice Recipes to Try

Whether you’re a seasoned cook or new to the flavors of Greek cuisine, these 25+ Greek tomato rice recipes are a testament to the versatility and beauty of this classic Mediterranean dish.

With each variation, you’ll find new ways to enjoy the simplicity of rice cooked in a rich tomato sauce, complemented by everything from hearty meats to fresh vegetables.

This collection ensures that there’s a recipe for every occasion, whether you’re hosting a dinner party, preparing a family meal, or simply craving something comforting and flavorful.

Try a few of these recipes and bring the authentic flavors of Greece into your kitchen.

With each bite, you’ll be transported to sun-soaked Greek villages, savoring the timeless taste of homemade tomato rice.

Don’t be afraid to experiment and make each dish your own—add a personal twist, and enjoy the delightful journey through the world of Greek tomato rice.

Greek Tomato Rice with Fresh Herbs

Greek Tomato Rice with Fresh Herbs is a vibrant and flavorful dish that’s both simple and refreshing. The natural sweetness of ripe tomatoes combined with fresh herbs like parsley and dill creates a meal that pairs beautifully with grilled meats or seafood, or as a standalone vegetarian delight. This dish is easy to prepare and perfect for a weeknight dinner or a casual gathering.

Ingredients:

• 1 cup long-grain rice
• 2 large ripe tomatoes, grated
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 cups vegetable broth or water
• 1 tablespoon tomato paste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges for serving (optional)

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the grated tomatoes and tomato paste, allowing them to cook for 5-7 minutes, until the tomatoes reduce and the mixture thickens.
4. Add the rice to the pan, stirring to coat the grains in the tomato mixture.
5. Pour in the vegetable broth (or water), season with salt and pepper, and bring to a boil.
6. Lower the heat to a simmer, cover the pan, and let the rice cook for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
7. Once the rice is done, remove from heat and gently fluff it with a fork. Stir in the fresh parsley and dill.
8. Let the rice sit, covered, for another 5 minutes before serving.
9. Serve with lemon wedges for an added zest of flavor, if desired.

Greek Tomato Rice with Fresh Herbs is an excellent dish that highlights the flavors of summer with ripe tomatoes and fresh herbs. It’s versatile and can be adapted to various preferences—add more herbs for a bolder flavor or pair it with feta cheese for a creamier texture. Whether as a main course or a side, this tomato rice recipe is bound to impress.

Spicy Greek Tomato Rice with Feta

For those who enjoy a bit of heat, this Spicy Greek Tomato Rice with Feta is the perfect recipe. The combination of juicy tomatoes, a kick of chili flakes, and tangy feta cheese creates a complex yet comforting dish. It’s ideal for lunch or dinner, and can easily become a favorite side for grilled lamb or chicken.

Ingredients:

• 1 cup short-grain rice
• 3 large ripe tomatoes, finely chopped
• 1 small red onion, finely diced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon red chili flakes (adjust to taste)
• 2 cups chicken broth or water
• 1 tablespoon tomato paste
• 1/2 cup crumbled feta cheese
• 1/2 teaspoon paprika
• 2 tablespoons fresh oregano, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the diced red onion and cook until softened, about 5 minutes.
2. Add the minced garlic, chili flakes, and paprika, cooking for another minute.
3. Stir in the chopped tomatoes and tomato paste. Let the mixture cook for 8-10 minutes until it reduces and thickens.
4. Add the rice, stirring well to coat it in the tomato mixture.
5. Pour in the chicken broth (or water), season with salt and pepper, and bring the mixture to a boil.
6. Reduce the heat to low, cover the pan, and let the rice simmer for 18-20 minutes until tender and the liquid is absorbed.
7. Once the rice is cooked, remove from the heat and fold in the crumbled feta cheese and fresh oregano.
8. Let the rice rest for a few minutes before serving.

Spicy Greek Tomato Rice with Feta brings a fusion of traditional flavors with a modern twist. The feta cheese adds a creamy tang, while the chili flakes introduce a pleasant heat. This dish works equally well as a hearty side or a main course, giving it versatility for any occasion. Pair it with a crisp white wine for a complete Mediterranean experience.

Greek Tomato Rice Pilaf with Spinach

This Greek Tomato Rice Pilaf with Spinach is a wholesome and nutrient-packed meal. Combining the earthiness of spinach with the acidity of tomatoes and rich, flavorful rice, this recipe offers a balanced, hearty dish that is perfect for a healthy lunch or dinner. It’s light but filling, making it an ideal choice for those looking for a nutritious and satisfying meal.

Ingredients:

• 1 cup basmati rice
• 2 large tomatoes, grated or finely chopped
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3 cups fresh spinach, chopped
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Lemon zest for garnish (optional)

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until softened, about 4 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the grated tomatoes and tomato paste, cooking for 5-7 minutes until the mixture thickens slightly.
4. Add the rice and stir to combine it with the tomato mixture.
5. Pour in the vegetable broth, oregano, cumin, and season with salt and pepper. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is fully cooked and the liquid is absorbed.
7. In the last 5 minutes of cooking, stir in the chopped spinach and let it wilt into the rice.
8. Once cooked, remove from heat and let the pilaf rest for 5 minutes.
9. Fluff with a fork and serve, optionally garnished with lemon zest for a bright finish.

Greek Tomato Rice Pilaf with Spinach is a perfect balance of flavors and textures, offering a nutritious dish that’s both satisfying and delicious. The tender spinach adds a healthy twist, while the tomatoes infuse the rice with a rich, savory flavor. This pilaf is versatile enough to be served as a main course or a side dish, providing a hearty and health-conscious option for any meal.

Baked Greek Tomato Rice with Garlic and Basil

Baked Greek Tomato Rice with Garlic and Basil is a delicious one-pot dish that combines tender, oven-baked rice with the aromatic flavors of garlic, basil, and juicy tomatoes. This dish is perfect for those who want a hands-off cooking method that still results in a comforting, flavorful meal. It’s a great side dish but can also be served as a satisfying main course alongside a salad.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 large ripe tomatoes, chopped
• 1 onion, finely diced
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• 2 cups vegetable broth
• 1/2 cup fresh basil, chopped
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Grated Parmesan or kefalotyri cheese for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic and cook for another minute.
4. Add the chopped tomatoes and tomato paste, cooking until the tomatoes break down and the mixture thickens, about 8-10 minutes.
5. Stir in the Arborio rice, making sure it’s well coated in the tomato mixture.
6. Pour in the vegetable broth, season with salt and pepper, and bring the mixture to a simmer.
7. Once simmering, cover the skillet with a lid or foil and transfer it to the oven. Bake for 25-30 minutes, or until the rice is tender and has absorbed the liquid.
8. Remove from the oven, fluff the rice with a fork, and stir in the fresh basil.
9. Optionally, sprinkle grated Parmesan or kefalotyri cheese on top before serving.

Baked Greek Tomato Rice with Garlic and Basil is a comforting, easy-to-make dish that allows the flavors to meld beautifully in the oven. The rich, savory taste of tomatoes paired with fresh basil creates a perfect Mediterranean-inspired meal. Whether topped with cheese or enjoyed as is, this baked rice dish is sure to become a favorite for its simplicity and taste.

Greek Tomato Rice with Chickpeas and Lemon

Greek Tomato Rice with Chickpeas and Lemon is a hearty and protein-packed dish that combines the richness of tomatoes with the nutty flavor of chickpeas and a hint of lemony brightness. This vegan-friendly recipe is perfect for those seeking a filling, nutritious meal that’s full of flavor. It’s ideal as a main course or a satisfying side for grilled vegetables or fish.

Ingredients:

• 1 cup long-grain rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 1/2 cups vegetable broth
• Zest and juice of 1 lemon
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened.
2. Add the minced garlic and cumin, cooking for another minute.
3. Stir in the grated tomatoes and tomato paste, letting the mixture cook down for 6-8 minutes.
4. Add the rice and stir well to coat in the tomato mixture.
5. Pour in the vegetable broth, bring the mixture to a boil, and then reduce the heat to low. Cover and simmer for 15 minutes.
6. After 15 minutes, stir in the chickpeas, lemon zest, and lemon juice, then continue to cook for another 5-7 minutes until the rice is fully cooked and the chickpeas are heated through.
7. Season with salt and pepper to taste, and garnish with fresh parsley before serving.

Greek Tomato Rice with Chickpeas and Lemon is a perfect balance of comforting and healthy, with its protein-rich chickpeas and the fresh zing of lemon. It’s filling enough to stand alone as a meal, but light enough to be paired with other dishes. This vibrant dish will satisfy those looking for a Mediterranean-inspired, plant-based recipe that doesn’t skimp on flavor.

Greek Tomato Rice with Olives and Capers

This Greek Tomato Rice with Olives and Capers is an incredibly flavorful dish, enhanced by the briny tang of olives and capers. It’s a Mediterranean delight that’s perfect for those who enjoy bold, savory flavors. This dish is perfect for a casual dinner or to serve alongside fish, chicken, or a simple green salad.

Ingredients:

• 1 1/4 cups medium-grain rice
• 3 large ripe tomatoes, finely chopped
• 1 small onion, finely diced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup Kalamata olives, pitted and sliced
• 2 tablespoons capers, rinsed
• 2 1/2 cups vegetable broth or water
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh oregano or parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the chopped tomatoes and tomato paste, cooking for 7-8 minutes until the mixture has thickened.
4. Add the rice, stirring to coat it in the tomato mixture.
5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
6. Reduce the heat, cover, and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed.
7. Once the rice is nearly done, stir in the olives, capers, and red wine vinegar. Cook for an additional 3-4 minutes.
8. Remove from heat, stir in the fresh oregano or parsley, and fluff the rice with a fork before serving.

Greek Tomato Rice with Olives and Capers is an explosion of Mediterranean flavors in every bite. The combination of briny olives, tangy capers, and the richness of tomatoes creates a dish that is bold and satisfying. It’s perfect for those looking to elevate a simple tomato rice recipe with sophisticated and complex flavors that transport you to the shores of Greece.

Greek Tomato Rice with Roasted Red Peppers

Greek Tomato Rice with Roasted Red Peppers is a flavorful and aromatic dish that combines the sweetness of roasted red peppers with juicy tomatoes. The result is a rich, comforting rice dish perfect for both casual and formal meals. This dish is easy to prepare and works beautifully as a vegetarian main course or a side for roasted meats or seafood.

Ingredients:

• 1 1/2 cups long-grain rice
• 3 large tomatoes, grated
• 1 small onion, finely diced
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 2 large roasted red peppers, chopped
• 2 tablespoons tomato paste
• 2 1/2 cups vegetable broth
• 1 tablespoon red wine vinegar
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 5 minutes until softened.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the grated tomatoes and tomato paste, allowing the mixture to simmer and reduce for about 8-10 minutes.
4. Stir in the rice, coating it in the tomato mixture.
5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
6. Lower the heat, cover, and simmer for 15 minutes.
7. After 15 minutes, stir in the chopped roasted red peppers and red wine vinegar. Cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove from heat and garnish with fresh parsley before serving.

Greek Tomato Rice with Roasted Red Peppers is a vibrant dish that combines the sweetness of roasted peppers with the earthy richness of tomatoes. The simplicity of the ingredients creates a dish packed with flavor, making it a versatile option for family meals or special occasions. Serve it as a side or a main, and enjoy the taste of Mediterranean warmth.

Greek Tomato Rice with Zucchini and Feta

Greek Tomato Rice with Zucchini and Feta is a refreshing, summery dish that balances the flavors of sweet tomatoes, tender zucchini, and tangy feta cheese. This rice dish is light yet satisfying, perfect for a quick weeknight dinner or a side for grilled chicken or lamb. The feta adds a creamy richness, while the zucchini provides a subtle, fresh texture.

Ingredients:

• 1 1/2 cups basmati rice
• 2 large tomatoes, chopped
• 1 small onion, finely chopped
• 2 zucchinis, sliced
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 2 tablespoons tomato paste
• 2 1/2 cups chicken or vegetable broth
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
2. Stir in the minced garlic and cook for another minute.
3. Add the chopped tomatoes and tomato paste, cooking for 8-10 minutes until the mixture thickens.
4. Stir in the rice and sliced zucchini, coating them well in the tomato mixture.
5. Add the broth and oregano, and season with salt and pepper. Bring to a boil.
6. Lower the heat, cover, and let the rice simmer for 15-18 minutes, until the rice is tender and the liquid is absorbed.
7. Remove from heat, stir in the crumbled feta, and let the dish sit for 5 minutes.
8. Serve warm, garnished with extra feta or fresh oregano if desired.

Greek Tomato Rice with Zucchini and Feta is a perfect summer dish that combines light vegetables with the salty richness of feta. It’s a great way to use seasonal produce like zucchini while delivering a wholesome, comforting meal. The blend of flavors makes it ideal for a Mediterranean-inspired dinner, served with a side of salad or grilled meat.

Greek Tomato Rice with Shrimp and Dill

Greek Tomato Rice with Shrimp and Dill is a delightful seafood dish that combines the juicy sweetness of tomatoes with the briny flavor of shrimp. Fresh dill adds an herbaceous note, making this rice dish vibrant and aromatic. It’s a quick, one-pot meal that works well for a special dinner or a casual Mediterranean feast.

Ingredients:

• 1 1/2 cups medium-grain rice
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 12 large shrimp, peeled and deveined
• 2 tablespoons tomato paste
• 2 1/2 cups seafood or vegetable broth
• 1/4 cup fresh dill, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until softened.
2. Stir in the garlic and smoked paprika, cooking for another minute.
3. Add the grated tomatoes and tomato paste, cooking for 7-8 minutes until thickened.
4. Stir in the rice, coating it well in the tomato mixture.
5. Pour in the broth, season with salt and pepper, and bring to a boil.
6. Lower the heat, cover, and let the rice simmer for 15-18 minutes until tender and the liquid is absorbed.
7. In the last 5 minutes of cooking, add the shrimp to the pan, nestling them into the rice. Cover and cook until the shrimp are pink and cooked through.
8. Once done, remove from heat and stir in the fresh dill.
9. Serve with lemon wedges for added brightness.

Greek Tomato Rice with Shrimp and Dill is a flavorful, elegant dish that captures the essence of Mediterranean coastal cuisine. The sweet shrimp pairs beautifully with the tangy tomatoes, while the fresh dill adds a bright, herbal note. This dish is perfect for seafood lovers and makes an excellent main course for any occasion.

Greek Tomato Rice with Eggplant and Mint

Greek Tomato Rice with Eggplant and Mint is a beautifully balanced dish that pairs the slightly smoky flavor of roasted eggplant with sweet tomatoes and refreshing mint. This hearty, vegetarian dish is packed with Mediterranean flavors, making it perfect for a filling main course or as a side dish to grilled meats. The mint adds a unique freshness that complements the rich, earthy eggplant.

Ingredients:

• 1 1/2 cups long-grain rice
• 2 medium eggplants, diced
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 1/2 cups vegetable broth
• 2 tablespoons fresh mint, chopped
• Salt and pepper to taste
• Feta cheese for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until tender and slightly browned.
2. Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes until soft.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the grated tomatoes and tomato paste, cooking for 8-10 minutes until the sauce thickens.
5. Stir in the rice, coating it in the tomato mixture.
6. Pour in the vegetable broth, season with salt and pepper, and bring to a boil. Lower the heat, cover, and simmer for 15 minutes.
7. After 15 minutes, stir in the roasted eggplant and cook for another 5 minutes until the rice is tender and the liquid is absorbed.
8. Remove from heat and stir in the fresh mint. Optionally, top with crumbled feta cheese before serving.

Greek Tomato Rice with Eggplant and Mint is a wonderful combination of rich and refreshing flavors, with the roasted eggplant adding a hearty texture and the mint brightening the dish. Whether served as a main or a side, this dish is perfect for those looking for a flavorful, Mediterranean-inspired meal that is both satisfying and unique.

Greek Tomato Rice with Chicken and Thyme

Greek Tomato Rice with Chicken and Thyme is a savory, wholesome dish that brings together tender pieces of chicken, ripe tomatoes, and fragrant thyme. This one-pot meal is ideal for a busy weeknight, as it is simple to prepare and packed with flavor. The thyme adds an aromatic touch that complements the natural sweetness of the tomatoes, making this a comforting and hearty dish.

Ingredients:

• 1 cup long-grain rice
• 2 boneless, skinless chicken breasts, cubed
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken, season with salt and pepper, and cook until browned on all sides, about 6-7 minutes. Remove the chicken from the pan and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion for 5 minutes until softened.
3. Stir in the minced garlic and thyme, cooking for another minute.
4. Add the grated tomatoes and tomato paste, letting the mixture cook down for 8-10 minutes.
5. Stir in the rice, coating it in the tomato mixture.
6. Pour in the chicken broth, bring to a boil, and then reduce the heat to low. Return the chicken to the skillet, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
7. Once cooked, remove from heat and let the dish rest for 5 minutes. Garnish with fresh parsley if desired.

Greek Tomato Rice with Chicken and Thyme is a complete meal in itself, combining protein, grains, and vibrant flavors in one pot. The thyme adds a fragrant herbal note that enhances the richness of the tomatoes and the juiciness of the chicken. It’s a perfect, balanced dinner that everyone in the family will love.

Greek Tomato Rice with Artichokes and Lemon

Greek Tomato Rice with Artichokes and Lemon is a zesty, bright dish that pairs the delicate flavor of artichokes with the richness of tomatoes and the refreshing zing of lemon. This light yet hearty dish is perfect for spring and summer meals. It’s vegan-friendly and ideal for serving as a main course or a flavorful side for fish or chicken.

Ingredients:

• 1 1/2 cups short-grain rice
• 1 can (14 oz) artichoke hearts, drained and quartered
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• Zest and juice of 1 lemon
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the grated tomatoes and tomato paste, cooking for 8-10 minutes until the sauce reduces and thickens.
4. Stir in the rice, making sure it’s well coated in the tomato mixture.
5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
6. Lower the heat, cover, and simmer for 15 minutes.
7. Add the artichoke hearts and lemon zest to the rice, stirring gently. Cook for another 5 minutes, or until the rice is tender and the artichokes are heated through.
8. Once done, remove from heat and stir in the fresh lemon juice and dill. Let the dish rest for 5 minutes before serving.

Greek Tomato Rice with Artichokes and Lemon is a fresh, tangy dish that celebrates Mediterranean flavors with its mix of bright citrus and earthy artichokes. This dish is both light and filling, making it a perfect side for a seafood feast or a satisfying vegetarian main. The hint of lemon and fresh dill make it a refreshing choice for warmer days.

Greek Tomato Rice with Spinach and Pine Nuts

Greek Tomato Rice with Spinach and Pine Nuts is a nutritious and flavorful dish that highlights the earthiness of spinach, the sweetness of tomatoes, and the crunch of toasted pine nuts. This simple yet elegant recipe is perfect as a light vegetarian main or a vibrant side dish. It brings the fresh, wholesome flavors of Mediterranean cuisine to your table, offering both comfort and nourishment.

Ingredients:

• 1 1/2 cups medium-grain rice
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 cups fresh spinach, chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 1/2 cups vegetable broth
• 1/4 cup toasted pine nuts
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
2. Stir in the garlic and cook for another minute.
3. Add the grated tomatoes and tomato paste, cooking for 8-10 minutes until the sauce thickens.
4. Stir in the rice, making sure it’s well coated in the tomato mixture.
5. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
6. Lower the heat, cover, and let the rice simmer for 12-15 minutes.
7. Stir in the chopped spinach and cook for another 5 minutes, or until the rice is tender and the spinach is wilted.
8. Remove from heat, fluff the rice with a fork, and stir in the toasted pine nuts and fresh parsley.
9. Serve with lemon wedges for a fresh, zesty finish.

Greek Tomato Rice with Spinach and Pine Nuts is a beautiful, nutritious dish that combines tender rice with fresh spinach and a touch of sweetness from tomatoes. The toasted pine nuts add a crunchy texture, making this recipe both satisfying and light. It’s perfect as a wholesome weeknight dinner or a side dish that complements grilled fish or chicken.

Greek Tomato Rice with Saffron and Clams

Greek Tomato Rice with Saffron and Clams is an elegant dish that brings together the luxurious flavors of saffron and the briny sweetness of clams. This coastal-inspired recipe is perfect for seafood lovers who want a Mediterranean twist on a classic rice dish. Saffron adds a vibrant color and depth of flavor, while the clams infuse the rice with their natural juices.

Ingredients:

• 1 1/2 cups short-grain rice
• 1 lb fresh clams, scrubbed clean
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon saffron threads
• 2 1/2 cups seafood broth
• 1/4 cup dry white wine
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large saucepan over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Stir in the garlic and saffron, cooking for another minute to release the saffron’s flavor.
3. Add the grated tomatoes and tomato paste, allowing the mixture to cook down for 8-10 minutes until thickened.
4. Stir in the rice, making sure it’s well coated in the tomato mixture.
5. Pour in the seafood broth and white wine, season with salt and pepper, and bring to a boil.
6. Lower the heat, cover, and let the rice simmer for 12-15 minutes.
7. Add the clams, cover the pan, and cook for another 5-7 minutes until the clams open and the rice is tender.
8. Discard any unopened clams, stir in the fresh parsley, and fluff the rice with a fork.
9. Serve with lemon wedges for a citrusy finish.

Greek Tomato Rice with Saffron and Clams is a sophisticated dish that celebrates the flavors of the Mediterranean. The combination of saffron and clams gives the rice a vibrant, aromatic taste that transports you to the shores of Greece. Serve this dish as a centerpiece for a special occasion, and enjoy the delicious union of sea and land.

Greek Tomato Rice with Lamb and Rosemary

Greek Tomato Rice with Lamb and Rosemary is a hearty, rustic dish that combines tender pieces of lamb with flavorful rice, simmered in a rich tomato sauce. The rosemary infuses the dish with a fragrant, earthy aroma that pairs perfectly with the lamb. This dish is ideal for a comforting family dinner or a festive occasion where you want to showcase the bold flavors of Greek cuisine.

Ingredients:

• 1 1/2 cups long-grain rice
• 1 lb lamb shoulder, cubed
• 3 large tomatoes, grated
• 1 small onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 1/2 cups beef or vegetable broth
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the cubed lamb, season with salt and pepper, and brown on all sides, about 8-10 minutes. Remove the lamb from the pan and set aside.
2. In the same skillet, add the onion and sauté for 5 minutes until softened.
3. Stir in the minced garlic and rosemary, cooking for another minute until fragrant.
4. Add the grated tomatoes and tomato paste, allowing the mixture to simmer and reduce for about 8-10 minutes.
5. Stir in the rice, coating it in the tomato mixture.
6. Pour in the broth, return the lamb to the pan, and bring to a boil. Lower the heat, cover, and let the dish simmer for 25-30 minutes, or until the lamb is tender and the rice is fully cooked.
7. Once done, remove from heat and let the dish rest for 5 minutes. Garnish with fresh parsley if desired.

Greek Tomato Rice with Lamb and Rosemary is a rich, comforting dish that brings together the robust flavors of lamb and rosemary with the sweetness of tomatoes. The tender meat and perfectly cooked rice make this dish a satisfying and complete meal, perfect for special gatherings or a cozy family dinner. The rosemary adds a touch of Mediterranean warmth that enhances the depth of flavor.

Note: More recipes are coming soon!