Since everyone loved my cheddar cheese orzo recipe, I thought what if I switched the pasta for a nice, thick rice and added some cheese to the mix? 

I choose to add mozzarella to the rice, because it is one of my favorites and it melts perfectly to a gooey goodness. However, you could substitute any cheese you desire. The tomatoes, when combined with the oregano, lemon and garlic give it a nice, fresh flavor. This side dish, although it may seem like a salad, contains all the ingredients that will warm you up and satisfy you on these cold days. 

What makes this recipe great for everyone is, you can substitute any rice you prefer, choose a different cheese, and it would still be delicious! This dish is so versatile it would be exceptional anyway you choose to make it. It is the perfect side to any main dish. 

This dish will serve 6-8 people who will thoroughly enjoy these different, delightful, combination of flavors. 

Ingredients for Rice with Tomato, Lemon and Mozzarella

4 large tomatoes on the vine, cut into 1/2-inch chunks
2 tsp. oregano, or 4 sprigs fresh oregano, chopped
Zest of 1/2 lemon
Juice of 1/2 lemon
2 garlic cloves, peeled and finely chopped
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cups Arborio rice
1/2 pound fresh mozzarella, shredded

Mix together the tomatoes, oregano, lemon juice, lemon zest, garlic, salt, pepper and olive oil in a medium bowl.

Cover and let it marinate, room temperature for about 1/2 hour.

Boil rice in water, about 12 minutes or according to the package directions.

Drain and add to the tomato mixture. 

Toss together.

Add in the mozzarella and let it sit for a while, just until the mozzarella cheese starts to melt.

Place in serving bowl and serve right away.

It’s that simple!