Baked Feta Tomato Rice
Baked rice dish with feta cheese, tomatoes, and herbs cooked together until creamy and golden. Rice absorbs tomato-infused broth and melts into a warm, cohesive casserole.
Ingredients
Method
Preheat oven to 400°F. Dice onion and mince garlic; quarter Roma tomatoes; crumble feta cheese.
Heat olive oil in a 9x13 baking dish on the stovetop over medium heat. Add diced onion and sauté for 3 minutes until softened.
Stir in minced garlic and cook for 1 minute. Add uncooked white rice and stir constantly for 2 minutes to lightly toast.
Pour in vegetable broth, lemon juice, and oregano. Season with salt and black pepper. Scatter quartered tomatoes over the mixture; do not stir. Distribute crumbled feta evenly across the top.
Cover the baking dish with foil and transfer to the preheated oven. Bake for 30–35 minutes until rice is tender and liquid is absorbed.
Remove from oven and let stand, covered, for 5 minutes. Fluff gently with a fork; do not overmix, to preserve some feta chunks.
Transfer to serving bowls or plates. Garnish with fresh chopped parsley and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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