Tomato rice with feta and dip

Name: Tomato rice with feta and dip
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 2 Peppers (e.g. green); 3 small onions; 4 medium-sized tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Rice (e.g. parboiled); 500 g strained tomatoes (package); 1-2 TEASPOONS Vegetable broth; 2-3 stem(s) fresh or 1 tsp dried oregano; 1 Garlic clove; 150 g Whole milk yoghurt; 100 g Schmand; 250–300 g Feta cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

2 Peppers (e.g. green)
3 small onions
4 medium-sized tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Rice (e.g. parboiled)
500 g strained tomatoes (package)
1-2 TEASPOONS Vegetable broth
2-3 stem(s) fresh or 1 tsp dried oregano
1 Garlic clove
150 g Whole milk yoghurt
100 g Schmand
250–300 g Feta cheese

Directions

1
Clean, wash and cut the peppers into pieces. Peel and slice the onions. Wash and roughly dice the tomatoes.
2
Heat 1 tablespoon of oil. Brown the bell peppers and diced tomatoes. Season with salt and pepper, remove.
3
Heat 1 tablespoon of oil in the frying fat. Brown the onions in it. Add rice and sauté briefly. 1⁄4 l water, stir in strained tomatoes and stock, bring to the boil. Cover and simmer at low heat for about 20 minutes.
4
Wash and chop oregano for the dip. Peel garlic, press through. Mix both with yoghurt and sour cream. Season.
5
Dice the feta. Add the paprika and tomatoes to the rice, warm up briefly. Season with salt and pepper and serve with the garlic dip.