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Serving plate with spanakorizo with tomatoes and a side of yoghurt.

Spanakorizo with tomatoes

Course Main Course, Side Dish
Cuisine Cypriot, Greek
Keyword rice, spanakorizo, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 15 minutes
Servings 5
Author Eleni Georges

Ingredients

  • 4 tbs extra virgin olive oil
  • 1 brown onion or 2 spring onions, chopped
  • 250 g baby spinach
  • 1 ¼ cup basmati, 250g (or long grain rice), washed and strained
  • 400 g diced tomatoes or 300g tomato passata
  • 400 mL water hot
  • 1 tsp salt
  • ⅛ tsp black pepper
  • 1 tsp sumac, optional
  • ¼ cup lemon juice

Instructions

  1. Use the olive oil to sauté the onions. Add the baby spinach leaves and allow them to wilt before stirring through the rice. Pour in the diced tomatoes, hot water and sprinkle the salt, black pepper and sumac.
  2. Cover the pot and allow the rice to cook for 10min on low heat. After that time stir through the lemon juice, cover the pot again and allow the rice to cook for a further 5min.

  3. Finally take the pot off the heat, cover the pot with a clean towel and then the lid on top. Allow it to rest for about 10-15min before eating. This meal is often paired with yoghurt and a fresh salad.