Baked rice with grilled peppers and feta
Ingredients
- 2 Tbsp (30ml) olive oil
- 2 onions, chopped
- 4 palermo peppers (or red peppers)
- 4 cloves garlic, sliced
- 10 capers, chopped
- 1 Tbsp (15ml) each ground cumin and smoked paprika
- 1 packet (50g) tomato paste
- 2½ cups (625ml) long-grain white rice
- 4 cups (1L) veg stock or chicken stock
- 6 sprigs fresh thyme
- 2 fresh bay leaves
- Salt and milled pepper
- 4 discs (200g) feta, crumbled
- Fried capers, for serving
Method
- Heat oil in an oven-safe pot and sauté onion and 2 chopped peppers for about 8 minutes until softened.
- Add garlic, capers and spices and fry for another minute.
- Stir in tomato paste and cook until sticky.
- Add rice, stock and herbs, and season.
- Stir to combine ingredients evenly, cover and bake at 200˚C for 10 minutes.
- Remove lid and bake for 18-22 minutes more, until almost all liquid is absorbed. (If rice isn’t tender when liquid is absorbed, top up with a splash of water and bake until rice is done.)
- Char two remaining peppers over an open flame, or in a griddle pan, to give them a smoky flavour.
- Fluff up baked rice with a fork and stir through feta.
- Serve topped with halved charred peppers.
