Tomato rice in the oven

Name: Tomato rice in the oven
Yield: 4 servings
Cuisine: British
Ingredients: 2 full cups of rice; 1 can diced tomatoes or the same quantity of fresh, finely chopped tomatoes; 1 can diced tomatoes; 1 large onion; 1 large pepper; parsley or basil; 1 pinch sugar; salt; pepper or paprika; 2 tbsp oil

Cookpad Greece @cook_8238176

Greece

For all those who discard the skins when making gemista (stuffed tomatoes and peppers).

Recipe by Ρηνιώ

For all those who discard the skins when making gemista (stuffed tomatoes and peppers).

Recipe by Ρηνιώ

Cookpad Greece @cook_8238176

Greece

For all those who discard the skins when making gemista (stuffed tomatoes and peppers).

Recipe by Ρηνιώ

For all those who discard the skins when making gemista (stuffed tomatoes and peppers).

Recipe by Ρηνιώ

Saved

Ingredients

4 servings

2full cups of rice
1 candiced tomatoes or the same quantity of fresh, finely chopped tomatoes
1 candiced tomatoes
1large onion
1large pepper
parsley or basil
1 pinchsugar
salt
pepper or paprika
2 tbspoil

Saved

Steps

1

Put plenty of water in a deep pot to heat and in the meantime preheat the oven to 250°C using the radiant elements.
2

Sauté the onion and the pepper in the oil, using a deep frying pan. Add the tomatoes and the rest of the ingredients. Leave over heat until the rice absorbs a large part of the liquids.
3

Move the mixture into a baking tray and add as much of the boiling water as is needed to cover the rice.
4

Place the baking tray in the oven. When it starts boiling, lower the heat to 200°C. Leave it to cook for half an hour checking on it from time to time to see if you will have to add a little more water.