Vegan Baked Greek Tomato Rice with Beans

This baked Greek tomato rice is the perfect pantry staple recipe.
It's easy, quick, healthy and delicious! Serve with fresh veggies and creamy vegan tzatziki sauce and you have a yummy and nourishing dinner.

The Recipe

Ingredients

For the rice:

1 cup / 225 g brown short grain rice

1 3/4 cups / 410 ml water

1/2 cup / 120 ml crushed tomato sauce

1 teaspoon fresh rosemary leaves, chopped

1 tablespoon tomato paste

1/2 teaspoon dried oregano

salt to taste

1/4 cup / 45 g frozen peas

1/4 cup / 45 g kidney beans

For the dip:

6 ounces / 170 g vegan sour cream

2 tablespoons vegan mayonnaise

1 1/2 garlic cloves, grated

6 tablespoons plant-based milk, such as oat, macadamia or almond milk

salt to taste

2 tablespoons fresh parsley, chopped

Instructions

1. In a pan combine rice, water, tomato sauce, herbs and tomato paste. Bring to boil, then let simmer until rice has completely soaked the water. Add peas and kidney beans. Season with salt.

2. Preheat oven to 410 °F/ 210 °C.

3. Grease a medium sized round baking pan and transfer rice into it. Bake for about 20 minutes. Place rice on a plate.

4. Meanwhile prepare the dip. In a bowl combine all ingredients and mix until smooth. Season with salt.