Greek Rice Casserole w/Feta and Artichokes

• tablespoon olive oil↗1⁄2 tablespoon
• cloves garlic, minced↗3
• cups chopped tomatoes (or one 28-ounce can, drained)3 cups
• teaspoons basil↗2 teaspoons
• teaspoon oregano↗1 teaspoon
• teaspoon red chili pepper flakes↗1⁄4 teaspoon
• teaspoon salt↗1⁄4 teaspoon
• (8 1/2 ounce) can artichoke hearts, drained and quartered (1-1/8 c)1 can
• cups cooked white rice or 3 cups cooked brown rice↗3 cups
• cup feta cheese, crumbled (2 oz)↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 375°F.

2. 2

   Heat oil in a large nonstick skillet.

3. 3

   Add garlic and sauté for 2 minutes.

4. 4

   Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.

5. 5

   Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.

6. 6

   In a medium bowl, toss artichoke quarters, rice and feta together.

7. 7

   Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.

8. 8

   Cover and bake for 20 minutes.

9. 9

   Uncover and bake an additional 20 minutes.

10. 10

    Serve immediately.