Have you tried baked rice? Our dish also features okra, juicy cherry tomatoes, and Greek feta cheese. This rice casserole will surprise you with its superb flavor and wholesomeness. Try it, and you won’t regret it!
If you’re a fan of our delicious Baked Rice with Okra & Feta, you’re in for a treat with our Gemista โ Greek Stuffed Tomatoes & Peppers, Greek Rice Pilaf-Pilafi, and Stuffed Cabbage Rolls โ Lahanodolmades Avgolemono!

Why this recipe sings
Here is what you need

- Okraโit’s a great misunderstood vegetable with high nutritional value.
- Red wine vinegarโa cook’s secret. A couple of tablespoons over the okra before cooking helps preserve its shape and reduce the slimy liquid many find unappealing in okra.
- Cherry tomatoesโthe sweet wonders are great for sauces, like in our cherry tomato pasta.
- RiceโI use basmati because I love its firmness and taste. Any long-grain rice will be great.
- Aromaticsโ a cinnamon stick, ground cumin, and ground cloves are wonderful to season the sauce.
- Onions and garlicโit is hard to find a Greek recipe without those two flavor kings.
- Sugarโa little bit removes the acidity from the cherry tomatoes and enhances their flavor.
- A chili pepperโ if you are a fan of a kick, chop it or add it in the sauce. Otherwise, leave it intact or use a teaspoon of chili flakes.
- Tomato pasteโit builds the sauce
- StockโChicken (or vegetable) or two bouillon with 1ยผ cups water
- Feta cheeseโit adds tons of flavor.
- Fresh basil leavesโadd a fresh note.
- Extra virgin olive oil, sea salt, and pepper.
How to make it

- Place the cleaned and trimmed okra in a bowl. Drizzle the vinegar all over and toss lightly.

- Cover the rice with water and soak for 10 minutes.

- Preheat the oven to 220ยฐC / 428ยฐF
- Place a large oven-proof skillet over high heat.
- When the skillet is hot, add the onion and garlic and saute for about 5 minutes.
- Add the chili flakes, cinnamon stick, cumin, cloves, sea salt, and tomato paste. Cook for 2 to 3 minutes.
- Add the cherry tomatoes to the skillet and saute for about 5 minutes.ย

- Add the okra and chili pepper.ย
- Pour over the broth and stir gently. Place the lid and cook for 30 minutes.ย

- Drain the rice.
- Gently add it to the mixture. Don’t stir too hard or too much to prevent the okra from breaking.
- Add the rest of the olive oil, season with a generous pinch of sea salt, and a good grind of pepper.ย
- Pour over the stock and stir gently.ย

- Sprinkle over the feta. Tuck some in between tomatoes, rice, and okra if you like.
- Bake for 30 minutes, until the rice is done, the feta is melted, and the okra has developed crispy edges.ย

Leave the dish to cool for 10 minutes, then scatter over the basil leaves, drizzle with olive oil, and serve.

Helpful tips
- Enjoy this dish at room temperature. Because it is cooked in olive oil and has no animal fat, it doesn’t need heating to be enjoyed. Many dishes in Greek cuisine are great at room temperature.
- Swap the feta with mozzarella, gruyere or halloumi cheese. Or combine a couple of cheeses instead. Use vegan cheese to make this meal dairy-free.

Storage and reheating
- Our baked rice can be kept in the fridge for 3โ4 days. Reheat in a 180ยฐC / 350ยฐF oven, covered with foil, for 15 minutes or until warmed through.
- You can freeze any leftover rice in an airtight container and use it within three months.
- To reheat it frozen, place it in an oven-safe dish, cover with foil, and bake at 180ยฐC / 350ยฐF until heated through, which usually takes around 30 minutes; check the center to ensure it’s fully warmed through before serving.
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Baked Rice with Okra and Feta
Ingredients
- 1.6 lbs okra Stems trimmed
- 2 tablespoons red wine vinegar
- 1.3 lbs cherry tomatoes half sliced in half, the remainder left whole
- 1 cup basmati rice covered with water and soaked for 10 minutes
- 2 cloves
- 1 cinnamon stick
- ยฝ cup extra virgin olive oil
- 2 onions thinly slicedย
- 5 garlic cloves crushed
- 1 teaspoon ground cumin
- ยฝ teaspoon ground cloves
- 1 teaspoon sugar
- 1 chili pepper see recipe notes
- 1 tablespoon tomato paste
- 1ยผ cups chicken (or vegetable) stock or two bouillon with 1ยผ cups water
- 2 tablespoons fresh basil leaves chopped
- 1 cup feta cheese crumbled
- sea salt
- black pepper
Instructions
- Preheat the oven to 220ยฐC / 428ยฐF
- Place a large oven-proof skillet over high heat.When the skillet is hot, add the onion and garlic and saute for about 5 minutes.Add the chili flakes, cinnamon stick, cumin, cloves, sea salt, and tomato paste. Cook for 2 to 3 minutes.
- Add the cherry tomatoes to the skillet and saute for about 3 minutes. Add the okra and chili pepper. Pour over the broth and stir gently. Place the lid and cook for xx minutes.
- Drain the rice.Gently add it to the mixture. Don't stir too hard or too much to prevent the okra from breaking.Add the rest of the olive oil, season with a generous pinch of sea salt, and a good grind of pepper. Pour over the boiling water and stir gently. Cover and bake for 25 minutes.
- Remove from the oven, uncover and fluff the rice lightly with a fork.
- Sprinkle over the feta. Tuck some in between tomatoes, rice, and okra if you like.
- Bake for 15 minutes, until golden brown. Leave the dish to cool for 10 minutes, then scatter over the basil leaves, drizzle with olive oil, and serve with crusty bread.
Notes
- You can use the chili pepper as you like. Remove the seeds, chop it small, and add with the onion and garlic; toss it in whole with everything, or skip it. If a chili pepper is not available but you still like a kick, add a bit more chili flakes.
- This dish can be made as instructed on the stovetop. After adding the rice and feta, cover with a lid and cook until the rice is done. Don’t disturb the okra once it is arranged with all other ingredients in the pot.
Nutrition
00
