Greek rice pan with peppers, tomatoes, feta cheese and garlic dip

Name: Greek rice pan with peppers, tomatoes, feta cheese and garlic dip
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 small green pepper; 2 Onions; 200 g Tomatoes; 1 TABLESPOON Olive oil; 7-10 Tbsp Pepper; 6 Stem(s) Oregano; 1 Garlic clove; 100 g Schmand; 4 TABLESPOONS Milk; 2 TABLESPOONS Tomato paste; 100 ml Vegetable broth (instant); 200 g Feta cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 small green pepper
2 Onions
200 g Tomatoes
1 TABLESPOON Olive oil
7-10 Tbsp Pepper
6 Stem(s) Oregano
1 Garlic clove
100 g Schmand
4 TABLESPOONS Milk
2 TABLESPOONS Tomato paste
100 ml Vegetable broth (instant)
200 g Feta cheese

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean, wash and cut the peppers into strips. Peel onions and cut into slices. Wash, clean and dice the tomatoes.
2
Heat oil, fry onions and peppers for about 5 minutes while turning. Season to taste with salt and pepper. After 3 minutes add tomatoes. Wash oregano, shake dry. Pluck the leaves from the stalks and chop them, except for a little bit for garnishing.
3
Peel the garlic and press it through a garlic press. Mix sour cream, garlic, milk and oregano and season with salt and pepper. Pour rice into a sieve, put it back into the pot and stir in tomato paste and stock.
4
Cut the cheese into cubes. Mix vegetables, cheese and rice. Garnish with oregano. Serve with garlic dip.