Potatoes Baked with Rice and Tomatoes

Potatoes baked with rice and tomatoes – recipe with photo, Greek cuisine
rating: 4
wotes: 1

Cooking time: 1 h 30 minutes

Difficulty: Medium recipe

Recipe yield: 6-8 servings

Greek Food Recipes

Potatoes baked with rice and tomatoes – Greek food recipe that's easy to cook and in minutes.

Potatoes baked with rice and tomatoes ingredients

Potatoes baked with rice and tomatoes recipe

Chopped potatoes and finely chopped onions

To cook potatoes baked with rice and tomatoes, potatoes rinse, cut into slices approximately 0.5 cm thick and boil until half cooked. Young potatoes do not need to be peeled.

Finely chopped onion in a frying pan.

Finely chop the onion and lightly fry in oil.

Tomatoes with onions in a pan

Scald the tomatoes with boiling water, peel them, chop finely and add a small amount, about one tomato, to the onion. Stir well, season with salt, pepper, add oregano and bring to a boil.

Rice with vegetables and herbs in a pan

Then add washed rice, finely chopped greens, pour 200 ml of water and simmer over medium heat until the liquid evaporates completely.

Potatoes on top of rice with vegetables

Grease a baking dish, put a layer of potatoes, then a layer of rice and cover with a layer of the remaining potatoes.

Canned tomatoes on top of potatoes

Put the rest of the tomatoes on top of the potatoes, sprinkle with oil and bake.

Potatoes baked with rice and tomatoes

Bake potatoes and rice at 150°C (300°F) for 45 minutes. When serving, sprinkle with chopped dill.

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