Tomato Rice with Oregano and Feta

This is our adaptation of Diane Kochilas’ risotto-esque tomato rice. The grains are cooked until al dente (the centers are still slightly firm) and the consistency is a little loose and soupy. We opted to use grape or cherry tomatoes because they tend to be dependably good no matter the season. Kochilas uses ouzo, the Greek anise-flavored liqueur, as seasoning in her rice; if you prefer, substitute an equal amount of white wine plus 1 teaspoon fennel seeds. To avoid a flare-up, take the skillet off the heat when adding the ouzo (this step is not necessary if using wine instead of ouzo).