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Image of the spinach rice with tomatoes after it has cooked and the tomatoes were smashed into it

Spinach rice with tomatoes spanakorizo tray bake

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Resting time 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Eleni Georges

Ingredients

  • 2 cups basmati rice, rinsed and soaked
  • 1 ½ cup passata
  • 4 cups vegetable stock or hot water, see notes
  • 1 tbs tomato paste
  • ¼ cup olive oil
  • 1 tsp garlic powder
  • 3 extra large fresh tomatoes
  • 1/3 cup lemon juice
  • 250 g frozen spinach, see notes
  • ¼ cup fresh dill, washed and chopped
  • black pepper

Instructions

  1. Preheat the oven to 200°C. Wash the rice and then let it soak while you continue the prep. Use a baking dish (mine measured 28cm x 21cm) to pour in the passata, stock/water, tomato paste, olive oil and garlic and stir through the rice. I do not add any salt as the tomato sauces as well as the stock have a sufficient amount of it. Place the dish in the oven for 20min.

  2. While the rice is cooking thaw the frozen spinach according to the packet instructions and squeeze the lemon juice. Cut the tomatoes in thick slices, between 0.5-1cm thick. After the 20min, take out the baking dish and stir through the lemon juice, spinach and dill.
  3. Then add the sliced tomatoes in a single layer on top of it all. You may overlap them as they do shrink while cooking. Crack some black pepper on top of the tomatoes before you cover the baking dish with foil. I do this so that the spinach doesn’t burn.

  4. Place the dish back in the oven for 40min. After that time, check the rice to see for readiness and then take it out. The last 5-10min remove the foil and allow the tomatoes to get some colour. Otherwise you can cook the traybake uncovered for 25-30min. The rice on the top will crisp up a bit and the tomatoes will brown more.

  5. Once you take the tray out, let it rest covered with a clean towel for 5min. Before serving, smash the roasted tomato into it. The depth of flavour automatically goes to a different level! Enjoy warm with a side of yoghurt : )

Recipe Notes

Soaking the rice helps with digestion and the removal of the excess starch. This step can also be done overnight and you can leave the bowl on the kitchen bench. Otherwise if you do not have time rinsing the rice well is sufficient.

You may choose to use a combination of water and stock or just one of them.

You may choose to use fresh spinach if you like. I just find the frozen spinach is hassle free, as there is not washing or chopping involved. Plus it is already wilted hence it is easier to stir it through the rice.

I add dill in the spinach rice but you may add whatever other herb you like.