Greek Gyro Rice Skillet – One Pot and Thirty Minutes

This may not be the best looking dish you have ever seen, but the flavour makes up for it. Rather than eating a Greek Gyro Flatbread, which is great in the summer, this rice skillet is the warm and comforting winter variant of that. All you need is a deep pan and thirty minutes and you’re ready to have a delicious, fresh and warm dinner. What more do you need?

Greek Gyro Rice Skillet

• Olive oil
• 1 onion, diced
• 1 bell pepper (any colour), diced
• 200 gr meat (traditionally pork, I use turkey or chicken), cubed
• ½ tbl olive oil
• ½ tbl white wine vinegar
• 4 cloves of garlic, minced
• Salt
• Pepper
• Paprika
• Parsley
• Thyme
• Oregano
• 2 tbl tomato paste
• 1 cup rice, white or brown
• 2 cups boiling water

1. Sauté the cubed onions and bell peppers in a hot pan with olive oil until lightly golden.
2. While sautéing the vegetables marinade the meat with the olive oil, vinegar, salt, pepper, paprika, garlic and the herbs.
3. When the vegetables are golden add the meat and brown it. When the meat is cooked through add and sauté the tomato paste for a minute before seasoning it to taste.

4. Stir in the uncooked rice and add the boiling water, cook until the rice is soft. Taste it and season before serving as needed.

Notes: This dish can easily be made vegan by simply omitting the meat or adding a plant-based meat alternative to add more protein to the meal.

Categories Food, Meal RecipesTags , ,

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