Tomato rice with feta
Today we have a quick and low-calorie recipe from @sandraskochblog for you: tomato rice with feta from the Ceratal® Comfort.
Not only is it a real eye-catcher, it also delivers on the Stovetops. Sustainably made in Germany from up to 60% recycled stainless steel, the Ceratal® combines responsible frying with an excellent non-stick effect. Free from PFAS/PTFE, the Frying Pan is the sustainable ceramic alternative. It also scores with its “Comfort” body, featuring a high rim and an extra-large cooking surface, the energy-efficient Fissler CookStar® base, and its suitability for all Stovetops, including induction. The Ceratal® is the perfect companion for gentle and crispy frying.
35 min
Total Time
30 min
Cooking Time
5 min
Preperation Time
Ingredients
| Approximately 460 kcal per serving | |
| 250 g | Long grain rice |
| 1 | Onion |
| 400 g | canned chopped tomatoes |
| 180 g | Sheep's cheese (here a light version) |
| 1 tsp | vegetable stock powder |
| 1/2 tsp | Salt and pepper |
| A pinch of sugar | |
| A handful of chopped basil | |
| Some oil for frying | |
| 500 ml | Water |
Instructions
Step 1 of 5:
Roughly crumble the feta.
Step 2 of 5:
Finely chop the onion and sauté it in a little oil in the Frying Pan until translucent. Then add the rice and briefly sauté it as well.
Step 3 of 5:
Add the water, tomatoes, spices, and about half of the feta to the Frying Pan. Stir everything and bring it to a boil.
Step 4 of 5:
Place the Lid on the Frying Pan and let it simmer gently over low heat for about 20-25 minutes until the rice is cooked. Stir occasionally and add a little more liquid if needed.
Step 5 of 5:
At the end, add the basil and the remaining feta over the rice and enjoy.
