Tomato Rice

My mother very often cooked this simple risotto, Domatorizo in Greek, especially  for dinner. We ate it with feta cheese or with a dollop of thick yogurt. Note that domatorizo, as all Greek rice dishes, should be moist, much like the Italian risotto.

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1/2 cup olive oil
2 cups onions, coarsely chopped
2-3 cloves of garlic, minced
1 1/2 cup medium-grain rice, such as the Italian variety Arborio
2 cups fresh tomato pulp or canned tomatoes, diced
1 cup plain tomato juice 
1 cup vegetable or chicken stock
1/2 tsp fresh chili pepper, minced or red pepper flakes
2-3 tbsp parsley, chopped


  • In a heavy deep skillet, warm the oil and sauté the onions until soft, about 8 minutes.
  • Add the garlic, the chili or pepper flakes and the rice.
  • Stir to coat with oil.
  • In a separate saucepan warm the tomato pulp, tomato juice and stock.
  • When it starts to boil, pour over the rice, add some salt and reduce the heat.
  • Stir with a wooden spoon and cover.
  • Let simmer, stirring occasionally, for about 20 minutes, or until rice is cooked but not mushy. 
  • Sprinkled with the chopped parsley and serve.


Meke it with home made chicken broth
Main ingredient: 
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