Spicy Moroccan Rice with Tomatoes and Peppers
OtherVegan3000 min
While it's true that bread accompanies almost every Moroccan meal, khobz is not necessarily needed when the main dish is built around couscous or pasta or rice,...
View ingredients & steps
Ingredients
- 1 cup uncooked medium or long grain rice
- 2 tablespoons olive oil, or a little more if desired
- 1 onion, coarsely chopped
- 1 green pepper, coarsely chopped
- 1/2 yellow pepper, coarsely chopped
- 1/2 red pepper, coarsely chopped
- 3 or more cloves of garlic, pressed or very finely chopped
- 1 large tomato, peeled, seeded and chopped
- 1 large tomato, grated
- 2 1/3 cups chicken, beef or vegetable broth
- 1 to 2 tablespoons tomato paste
- 2 to 3 tablespoons chopped cilantro or parsley
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper and/or black pepper
- 1/4 teaspoon turmeric
- pinch of saffron threads (optional)
- 1 small cinnamon stick (optional)
Directions
- Gather the ingredients.
- Heat the broth to nearly boiling, then hold warm over low heat.
- In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
- Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
- Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.