Shop products for Greek Rice Casserole 
Related recipes: Artichoke, Cheese, Chile Peppers, Corn-Free, Easy, Egg-Free, Fall, Garlic, Herbs, High Fibre, Low-Fat, Main Courses, Potlucks, Rice, Side Dishes, Soya-Free, Tomatoes, Vegetarian, Wheat-Free
Ingredients
1/2 Tbsp (8mL) olive oil
3 cloves garlic, minced
3 cups (795g) chopped tomatoes, (one 28-ounce can), drained
2 tsp (4g) basil
1 tsp (2g) oregano
1/4 tsp (1g) red chilli pepper, flakes
1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
1 1/8 cups (240g) artichoke hearts, (one 8.5-ounce can), drained and quartered
3 cups (600g) cooked rice, white or brown
1/2 cup (60g) feta cheese*, crumbled (2 ounces)
Directions
Preheat oven to 375°F (190°C).
Heat oil in a large nonstick skillet. Add garlic and sauté for 2 minutes. Add drained tomatoes, basil, oregano, chile flakes and salt to skillet. Bring to a simmer and cook for 10 minutes, stirring frequently and breaking up the tomatoes with a wooden spoon as they cook.
In a medium bowl, toss artichoke quarters, rice and feta together. Pour into a medium casserole dish that has been prepared with vegetable oil spray. When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
Cover and bake for 20 minutes. Remove the cover and bake an additional 20 minutes. Serve immediately.
