Tomato and rice pan with feta cheese

Name: Tomato and rice pan with feta cheese
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 green and red pepper; 2 Onions; 4 Tomatoes; 1 TABLESPOON Olive oil; 7-10 Tbsp salt and pepper; 1/2 l Tomato juice (bottle); 2 TEASPOONS Vegetable broth (instant); 200 g Long grain rice; 3-4 Stem(s) Oregano; 1 Garlic clove; 150 g Whole milk yoghurt; 100 g Schmand; 250 g Sheep's cheese

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 green and red pepper
2 Onions
4 Tomatoes
1 TABLESPOON Olive oil
7-10 Tbsp salt and pepper
1/2 l Tomato juice (bottle)
2 TEASPOONS Vegetable broth (instant)
200 g Long grain rice
3-4 Stem(s) Oregano
1 Garlic clove
150 g Whole milk yoghurt
100 g Schmand
250 g Sheep's cheese

Directions

1
Clean, wash and cut the peppers into pieces. Peel and slice the onions. Wash and roughly dice the tomatoes.
2
Heat the oil in a large pan with a lid. Sauté the onions and peppers for about 5 minutes. Fry the tomatoes for 2 minutes. Season with salt and pepper.
3
Add tomato juice and 1/4 l water and bring to the boil. Stir in stock and rice. Cover and simmer for 30-35 minutes until the liquid is absorbed and the rice is soft.
4
Wash oregano, shake dry and chop finely. Peel garlic and chop finely. Mix with yoghurt, sour cream and oregano. Season with salt and pepper.
5
Cut the sheep's cheese into cubes, fold into the rice pan and heat for 2-3 minutes. Add the garlic dip.