Spicy Moroccan Rice with Tomatoes and Peppers

Name: Spicy Moroccan Rice with Tomatoes and Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup uncooked long-grain rice, or medium-grain rice; 2 tablespoons olive oil, or a little more if desired; 1 medium onion, coarsely chopped; 1 green pepper, coarsely chopped; 1/2 yellow pepper, coarsely chopped; 1/2 red pepper, coarsely chopped; 3 cloves garlic, or more, pressed or very finely chopped; 1 large tomato, , peeled, seeded, and chopped; 1 large tomato, grated; 2 1/3 cups chicken broth, or 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; 1/4 teaspoon freshly ground pepper, optional; 1/4 teaspoon turmeric; 1 pinch saffron threads, optional; 1 small stick cinnamon stick, optional

A piquant vegetarian entree or side of spicy, saucy rice, easily adaptable with added meat.

⭐ 4.2 (57 reviews) Prep: 10 minCook: 40 minTotal: 50 minYields: 4 servings

Category Tags:

Entree Side Dish Dinner

Cuisine Tags:

Moroccan

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Ingredients

1 cup uncooked long-grain rice, or medium-grain rice
2 tablespoons olive oil, or a little more if desired
1 medium onion, coarsely chopped
1 green pepper, coarsely chopped
1/2 yellow pepper, coarsely chopped
1/2 red pepper, coarsely chopped
3 cloves garlic, or more, pressed or very finely chopped
1 large tomato, , peeled, seeded, and chopped
1 large tomato, grated
2 1/3 cups chicken broth, or 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
1/4 teaspoon freshly ground pepper, optional
1/4 teaspoon turmeric
1 pinch saffron threads, optional
1 small stick cinnamon stick, optional

Instructions

Heat the broth to nearly boiling and keep warm.
In a deep skillet over medium heat, sauté the rice, onions, and peppers in oil until the rice begins to brown.
Add the garlic and tomatoes, cooking for several minutes while stirring frequently.
Stir in the warm broth, tomato paste, cilantro, and spices.
Bring the mixture to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most liquids.
Remove from heat, then lightly fluff the rice with a fork and mix the vegetables throughout.
If the rice is not saucy enough, gently mix in a few tablespoons of hot water.
Cover and let sit for at least five minutes before serving.

Nutritional Info (per serving)

Calories: 191 kcal

Carbohydrate: 28 g

Cholesterol: 3 mg

Fiber: 4 g

Protein: 5 g

Saturated Fat: 1 g

Sodium: 823 mg

Sugar: 7 g

Fat: 8 g

Unsaturated Fat: 0 g