Greek Tomato Rice (Ntomatorizo)

Why You’ll Love This Recipe

You’ll love Ntomatorizo for its simplicity and depth of flavor. It’s made with pantry staples yet delivers a satisfying, wholesome result. The tomatoes simmer into a rich sauce that perfectly coats each grain of rice, while herbs like oregano and dill infuse the dish with Mediterranean freshness. It’s easy, comforting, and endlessly versatile—delicious on its own or paired with grilled meats, fish, or vegetables.

Ingredients

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

• Long-grain or medium-grain rice (such as basmati or Carolina)
• Ripe tomatoes, grated or pureed (or canned crushed tomatoes)
• Onion, finely chopped
• Garlic, minced
• Olive oil
• Tomato paste
• Vegetable broth or water
• Fresh parsley or dill, chopped
• Dried oregano
• Bay leaf
• Salt and black pepper
• Lemon wedges, for serving

Directions

1. Heat olive oil in a large saucepan or skillet over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the tomato paste and cook for 1–2 minutes to deepen the flavor.
5. Stir in the grated or pureed tomatoes and season with salt, pepper, oregano, and the bay leaf. Simmer for 5–7 minutes until the sauce thickens slightly.
6. Add the rice and stir to coat it well with the tomato mixture.
7. Pour in the broth or water (enough to cover the rice by about an inch). Bring to a gentle boil, then reduce heat to low.
8. Cover and simmer for 18–20 minutes, or until the rice is tender and has absorbed the liquid. Stir occasionally to prevent sticking.
9. Remove from heat, discard the bay leaf, and stir in chopped parsley or dill.
10. Let rest for 5 minutes before serving with a drizzle of olive oil and a squeeze of lemon juice.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Add chopped vegetables like bell peppers, zucchini, or peas for extra texture.
• Stir in crumbled feta or vegan feta just before serving for a creamy touch.
• Make it spicy by adding a pinch of red chili flakes.
• Add chickpeas or lentils for a more protein-rich, plant-based meal.
• Serve it with grilled chicken, shrimp, or lamb for a heartier option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to loosen the rice. You can also microwave it in short intervals, stirring occasionally. This dish freezes well for up to 2 months—thaw in the refrigerator overnight before reheating.

FAQs

Can I use canned tomatoes instead of fresh ones?

Yes, canned crushed or diced tomatoes work perfectly when fresh ones aren’t in season.

What type of rice works best for Ntomatorizo?

Medium-grain or long-grain white rice is ideal—it absorbs flavor well without becoming mushy.

Can I make this dish ahead of time?

Yes, it reheats beautifully and even tastes better the next day as the flavors develop.

Is Ntomatorizo vegan?

Yes, it’s naturally vegan as long as you use vegetable broth instead of chicken broth.

Can I add protein to this dish?

Absolutely—add chickpeas, lentils, or serve it alongside grilled meats or fish.

How do I prevent the rice from sticking?

Stir occasionally while simmering and make sure the heat is low once it starts to cook.

Can I make this in a rice cooker?

Yes, simply sauté the ingredients in a pan first, then transfer everything to the rice cooker with the broth and cook until done.

What herbs work best in this recipe?

Parsley, dill, and oregano are traditional, but you can also use mint or basil for a twist.

Can I use brown rice instead?

Yes, but you’ll need to increase the cooking time and add more broth.

What should I serve with Ntomatorizo?

It pairs beautifully with grilled vegetables, roasted chicken, fish, or a Greek salad.

Conclusion

Greek Tomato Rice (Ntomatorizo) is a simple yet deeply flavorful dish that captures the heart of Mediterranean cooking. With its rich tomato base, tender rice, and fragrant herbs, it’s a versatile recipe that’s both comforting and healthy. Serve it as a light main or a vibrant side dish, and enjoy a taste of Greece in every bite.

Greek Tomato Rice (Ntomatorizo)

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Greek Tomato Rice (Ntomatorizo) is a comforting Mediterranean dish made with rice simmered in a rich tomato sauce infused with olive oil, garlic, and herbs. Naturally vegan, it’s simple, flavorful, and perfect as a side or light main course.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: Greek
• Diet: Vegan

Ingredients

• 1 cup long-grain or medium-grain rice (such as basmati or Carolina)
• 3–4 ripe tomatoes, grated or pureed (or 1 can crushed tomatoes)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tbsp tomato paste
• 2 cups vegetable broth or water
• 2 tbsp fresh parsley or dill, chopped
• 1 tsp dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• Lemon wedges, for serving

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Instructions

1. Heat olive oil in a large saucepan or skillet over medium heat. Add onion and sauté for about 5 minutes until soft and translucent.
2. Add garlic and cook for 30 seconds until fragrant.
3. Stir in tomato paste and cook for 1–2 minutes to enhance the flavor.
4. Add grated or pureed tomatoes, oregano, salt, pepper, and bay leaf. Simmer for 5–7 minutes until the sauce thickens slightly.
5. Add the rice and stir well to coat it in the tomato mixture.
6. Pour in the broth or water to cover the rice by about 1 inch. Bring to a gentle boil, then reduce heat to low.
7. Cover and simmer for 18–20 minutes, stirring occasionally, until the rice is tender and has absorbed the liquid.
8. Remove from heat, discard the bay leaf, and stir in chopped parsley or dill.
9. Let rest for 5 minutes, then serve with a drizzle of olive oil and lemon wedges.

Notes

• Use fresh ripe tomatoes for the best flavor, or high-quality canned tomatoes when out of season.
• Stir occasionally while simmering to prevent sticking.
• For a heartier version, add chickpeas, lentils, or chopped vegetables.
• This dish can be made ahead and tastes even better the next day.
• Serve with Greek salad, grilled meats, or roasted vegetables.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 4g
• Sodium: 310mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg