Tomato rice with feta
Today we have a quick and low-calorie recipe for you from @sandraskochblog: Tomato rice with feta from the Ceratal® Comfort.
This pan is not only a visual stunner, but also excels on the stovetop. Sustainably manufactured in Germany from up to 60% recycled stainless steel, the Ceratal® combines responsible cooking with excellent non-stick properties. Free of PFAS/PTFE, this ceramic pan is a sustainable alternative. It also boasts a comfortable body with high sides and an extra-large cooking surface, an energy-efficient Fissler CookStar® base, and is suitable for all stovetops, including induction. The Ceratal® is the perfect companion for gentle yet crispy frying.
35 min
Total Time
30 min
Cooking Time
5 min
Preperation Time
Ingredients
| Approximately 460 kcal per serving | |
| 250 g | Long grain rice |
| 1 | Onion |
| 400 g | canned chopped tomatoes |
| 180 g | Sheep's cheese (here a light version) |
| 1 tsp | vegetable stock powder |
| 1/2 tsp | Salt and pepper |
| A pinch of sugar | |
| A handful of chopped basil | |
| Some oil for frying | |
| 500 ml | Water |
Instructions
Step 1 of 5:
Roughly crumble the sheep's cheese.
Step 2 of 5:
Finely chop the onion and sauté it in a little oil in the pan until translucent. Then add the rice and sauté briefly as well.
Step 3 of 5:
Add water, tomatoes, spices, and about half of the sheep's cheese to the pan. Stir everything and bring to a boil.
Step 4 of 5:
Place the lid on the pan and let it simmer gently over low heat for about 20-25 minutes until the rice is cooked. Stir occasionally and add more liquid if needed.
Step 5 of 5:
Finally, add the basil and the remaining sheep's cheese over the rice and serve.
