Greek Tomato Rice

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Last Updated on June 2, 2015 by Chef Mireille

Greek Rice

For something as basic as tomato flavored rice, I really tried hard to make the three versions I tried this week very different and so traveled to the three corners of the Earth with a North African version, a Vietnamese version and today, a Greek version. Of the three version, I liked this Greek version the best. The combination of spices, vinegar and fresh parsley married well.

Greek Tomato Rice

Serves 6

  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 cups rice
  • 1 1/2 cups tomato sauce (you can also use pasta sauce for additional flavor)
  • 2 1/2 cups water
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • salt, to taste
  • 2 tablespoons parsley, finely chopped
  • mannouri cheese, crumbled (optiional)

Heat oil and butter in a large pot. Add onion and garlic and saute until softened. Add rice and toast for 1 minute.
Add tomato sauce, water, vinegar, sugar, pepper, paprika and salt. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.
Add parsley and toss to combine.

Turn off heat and leave covered for another 5 minutes.

Greek Rice

To serve, top with crumbled mannouri. Since mannouri does not have the salt content of feta, you can add the cheese liberally.

Notes: the addition of the cheese is not traditional, however since I had some in my refrigerator and it is a Greek cheese, I added some to it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#38

…linking to In My Veg Box – Tomatoes

Chef Mireille

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Reader Interactions


  1. Adding vinegar sounds interesting and delicious.
    I would never have thought of that tomato rice exists in so many different cuisines. Thank you for taking us on this tomato rice world tour — now I have 3 new recipes to try.

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