Tomato rice with chicken souvlaki
Enjoy the late summer with a Greek-style dish. This tomato rice with souvlaki immediately reminds you of summer vacation. Jet shares her recipe in Lekker Snel!
Ingredients · Servings 4 people
- 1 ui
- 3 cloves of garlic
- 500 g vine tomatoes
- 2 tablespoons tomato paste
- 300 g basmati rice
- 1 chicken stock cube
- 2 tablespoons extra virgin olive oil
- 500 g chicken breast cubes
- 1. Oregano
- 1 citroen
- 1 cucumber
- 250 ml Greek yogurt
- 5 g of lettuce
- 8 skewers
- grill pan
- pastry brush
- block grater
Method · 30 min
- Chop the onion and finely chop the garlic. Heat the olive oil in a covered pan. Sauté the onion and garlic.
- Meanwhile, cut the tomatoes into cubes of approximately 2 cm. Add the tomato paste to the pan and fry for 1 minute. Add the tomato cubes and the rice.
- Pour in 450 ml of water and crumble the stock cube over it. Bring to a boil while stirring and reduce the heat.
- Cook the rice for 15 minutes with the lid on the pan until dry and done. Serve with the souvlaki and tzatziki.
- Finely chop the garlic. Add the chicken, oregano, and garlic to a bowl. Mix well.
- Squeeze the lemon over the bowl and add the olive oil. Mix well. Season to taste with salt and pepper.
- Thread the chicken onto 8 skewers. Heat a grill pan and grill the chicken for approximately 3 minutes per side until cooked through.
- Halve the cucumber lengthwise. Scrape out the seeds with a spoon.
- Grate the cucumber coarsely with a box grater over a deep plate. Grate the clove of garlic as well.
- Add the Greek yogurt. Finely chop the dill and mix well. Season to taste with salt and pepper.
Tomato rice naturally contains tomato puree. This often has a slightly metallic taste. By frying it briefly, that taste recedes into the background and the sweetness of the tomato comes out much more.
