Didiole’s Spicy Moroccan Rice with Tomatoes and Peppers

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4 servings

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

How to cook:

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.

Et Bon appétit!

Garnish with tomatoes, scallion, and black olives.

 

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