Potatoes Baked with Rice and Tomatoes
1 hour 30 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Potatoes baked with rice and tomatoes – Greek food recipe that's easy to cook and in minutes.
Recipe Ingredients
Cooking Recipe
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 chop the onion and lightly fry in oil.
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.
Then add washed rice, finely chopped greens, pour 200 ml of water and simmer over medium heat until the liquid evaporates completely.
Grease a baking dish, put a layer of potatoes, then a layer of rice and cover with a layer of the remaining potatoes.
Put the rest of the tomatoes on top of the potatoes, sprinkle with oil and bake.
Bake potatoes and rice at 150°C (300°F) for 45 minutes. When serving, sprinkle with chopped dill.