Name: Easy Greek Tomato Rice - Ntomatorizo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 cup long-grain rice (or medium/short grain for a softer texture); 1 medium onion, diced; 2 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup pureed or strained tomatoes (or 2 large ripe tomatoes, grated); 2–2.5 cups hot vegetable stock or water; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/4 teaspoon paprika or ground cumin (optional); 1/2 teaspoon sugar (to balance acidity); Salt and freshly ground black pepper, to taste; Optional: chopped fresh parsley or oregano, lemon zest, extra virgin olive oil for finishing

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

It needs only pantry staples and comes together quickly.
The tomato base gives it rich flavor with just mild seasoning—comforting without being heavy.
Flexible: you can make it vegan, add herbs, serve it with meat or vegetables.
A warming, vibrant side that brightens up weeknight meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long‑grain rice (or medium/short grain if you prefer risotto‑like texture)
onion, diced
garlic, minced
tomato paste
pureed or strained tomatoes (or fresh ripe tomatoes, grated or chopped)
vegetable stock or water
olive oil
seasonings (for example dried oregano, paprika, cumin)
sugar (just a little to balance acidity)
salt & pepper
optional: herbs (parsley, oregano), lemon zest, extra virgin olive oil drizzle

Directions

Prep the rice
Rinse the rice under cold water until the water runs more clear; this helps remove excess surface starch so the grains stay more separate.
Cook aromatics
In a pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened and just turning golden. Add the garlic and cook for a minute more until fragrant.
Develop tomato flavour
Stir in tomato paste and let it cook for a minute or so to deepen its flavor. Add the pureed tomatoes (or fresh tomatoes), then seasonings like oregano, paprika or cumin. Add a small pinch of sugar to counteract acidity. Stir to combine.
Add rice & liquid
Add the rice and stir so all grains are coated with the tomato mixture. Pour in enough hot vegetable stock (or water) to cover the rice. Bring to a boil, then reduce heat to low, cover tightly and simmer until rice is tender and liquid is absorbed (usually ~15‑20 minutes, depending on rice type).
Rest & finish
When rice is done, remove from heat but keep covered and let rest for about 5‑10 minutes. This helps steam finish cooking the rice gently and lets flavors meld. Before serving, fluff with a fork, adjust salt/pepper, maybe stir in fresh herbs or a little lemon zest or olive oil for brightness.

Servings and timing

Servings: about 4 side‑dish portions
Prep time: ~10‑15 minutes
Cook time: ~20‑25 minutes
Total time: ~30‑40 minutes

Storage/Reheating

Storage: Let the dish cool a bit, then store in an airtight container in the refrigerator. Good for about 3 days.
Freezing: You can freeze leftovers, though rice texture may become softer after thawing. Freeze for up to 1 month.
Reheating: Reheat gently on the stovetop with a splash of water or stock to loosen the rice. Cover so steam helps revive texture. A short microwave reheat also works.

FAQs

What kind of rice should I use?

Long‑grain rice (like basmati or standard white long grain) works nicely for fluffy separate grains. Medium or short grain gives a slightly creamier texture. If using risotto rice, expect it to be softer and more risotto‑like.

Can I use fresh tomatoes instead of tomato paste & puree?

Yes. Fresh, ripe tomatoes (grated or finely chopped) can be used. But using tomato paste + puree gives richer, more concentrated flavor and color. With fresh tomatoes, you may need a bit more cooking time to reduce excess liquid.

How do I prevent rice from being mushy?

Rinse rice before cooking.
Use correct rice:liquid ratio.
Keep heat moderate/low after bringing to boil, cover the pot well so steam cooks it evenly.
Don’t stir excessively once simmering.

Can I add protein or vegetables?

Yes. You can mix in cooked beans, peas, chopped bell peppers, zucchini, or small pieces of cooked chicken, fish or meat near the end or bake together.

What if the rice isn’t cooked but the liquid is gone?

If rice is still firm and liquid has been absorbed, add a little more water or stock, cover, and cook a bit more until done.

Can this be made in one pot?

Certainly. Use a pot or deep skillet with a lid. Sauté onions, tomato mix, then rice, then add stock, cover and simmer in same pot.

Is this recipe vegan?

Yes—with the given ingredients it is vegan. If adding dairy (like a cheese topping), omit for vegan version.

What herbs go well with Ntomatorizo?

Parsley, dried oregano, fresh basil. Some people also like a little mint or dill. A bit of lemon zest or a squeeze of lemon juice helps brighten the dish.

How spicy is this, and can I adjust heat?

It’s usually mild. You can add paprika (smoked or sweet), chili flakes or a fresh hot pepper if you like heat.

Can I make it ahead of time?

Yes. You can cook it, cool, refrigerate then reheat. Flavor might deepen. Just reheat with a little extra liquid to restore moisture.

Conclusion

Ntomatorizo (Greek Tomato Rice) is a humble yet deeply satisfying dish that proves simple ingredients can create something delicious. It’s quick to make, adaptable, and a perfect comfort side (or even main) with a Mediterranean twist. Whether you keep it plain or dress it up with herbs, veggies or protein, it’s a recipe you’ll want in your regular rotation.

Easy Greek Tomato Rice – Ntomatorizo

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating