Baked Tomato & Feta Rice

Drescription

Juicy roasted tomatoes and creamy melted feta are the stars in this flavorful casserole. Made in just one baking dish, this hearty dinner is the perfect choice for weeknights when you want minimal cleanup. If you want to amp up the tomato flavor, try adding chopped sun-dried tomatoes to the casserole.

Ingredients

• 5 cups cherry tomatoes
• 1½ cups brown rice
• 3 cloves garlic, minced
• 1 tablespoon finely chopped fresh oregano, plus leaves for garnish
• ½ teaspoon ground pepper
• ½ teaspoon crushed red pepper (optional)
• ½ teaspoon salt
• 3 cups boiling water
• 1 (6-ounce) block feta cheese

Directions

1. Preheat oven to 375°F. Lightly coat a broiler-safe 9-by-13-inch baking dish with cooking spray.
2. Combine 5 cups tomatoes, 1½ cups rice, minced garlic, 1 tablespoon oregano and ½ teaspoon each ground pepper, crushed red pepper (if using) and salt in the prepared dish. Carefully pour in 3 cups boiling water; stir until the mixture is well combined and the rice is fully submerged. Nestle 1 (6-ounce) block feta in the center of the mixture. Tightly cover the dish with foil. Bake, undisturbed, until the rice is tender and the tomatoes are soft, about 1 hour. Remove the foil and continue baking until the liquid has evaporated, about 15 minutes more.
3. Increase oven temperature to broil. Broil until the feta is lightly browned, 2 to 3 minutes. Remove from oven and stir until the feta is broken into small pieces throughout the rice mixture. Garnish with oregano, if desired.