Ntomatorizo Greek tomato rice

Makes 4 - 6

300 g

rice (long grain)

{38 g} 1

onion

{6 g} 2

garlic cloves

bay leaves

allspice leaf

1.2

liter of water

cloves

{182 g} 1

small tomato

2 TBL {19 g}

tomato paste

Olive oil

Salt and pepper

Preheat the oven at 200C/392F/390F/198C.

Mince the onion and garlic finely.

Add a bit of olive oil to a sauce pan, saute the garlic and onion.

Chop the tomato in very small pieces.

When the onion is fragrant and translucent, add the tomato paste, chopped tomato, bay and allspice leaves and cloves. Season with salt and pepper.

Let it cook for a minute, stirring. Then add the water and bring to a boil.

Put the uncooked rice in a deep oven safe dish (30cm is good).

Pour the water over the rice slowly, stir everything and bake for 30 minutes. The liquid must be completely gone. Stir every 10 or so minutes.

Note	2024-08-31 When held in warm in oven for extended period, rice seemed mushy. I would try stove top cooking to make sure all liquid is absorbed, even adding less liquid as a possibility.