Spicy Moroccan Rice With Tomatoes And Peppers Recipes

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SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS



Spicy Moroccan Rice with Tomatoes and Peppers image

Easy to make and versatile, this spicy, saucy rice makes a piquant vegetarian entree or side. Add chicken or meat for a heartier presentation.

Provided by Christine Benlafquih

Categories     Entree     Side Dish     Dinner

Time 50m

Yield 4

Number Of Ingredients 19

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)

Steps:

  • 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.

Nutrition Facts : Calories 191 kcal, Carbohydrate 28 g, Cholesterol 3 mg, Fiber 4 g, Protein 5 g, SaturatedFat 1 g, Sodium 823 mg, Sugar 7 g, Fat 8 g, ServingSize Serves 4 as a main dish., UnsaturatedFat 0 g

MOROCCAN RICE PILAF



Moroccan Rice Pilaf image

The word pilaf is enough to send me right to the dining table with a mouth that can't wait any longer to begin my meal. This is a wonderful pilaf(pulao) from the Thursday magazine dated August 10-16'06. Enjoy!

Provided by Charishma_Ramchanda

Categories     Long Grain Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon unsalted butter
1/2 cup finely chopped onion
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 cup white basmati rice
1 1/2 cups water or 1 1/2 cups vegetable stock
fresh ground black pepper, to taste
1/4 cup sliced almonds
1/4 cup raisins

Steps:

  • Preheat oven to 350°F.
  • Melt butter on medium-low heat in a small ovenproof pot.
  • Fold in onions and stir well.
  • Cook for 3-4 minutes until onions turn translucent but are not browned.
  • Add cumin, cayenne pepper, paprika and rice.
  • Stir well so that the rice is evenly coated with butter.
  • Cook for 3-4 minutes.
  • Stir in stock and raisins.
  • Bring to a boil on high heat.
  • Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes.
  • Fold in salt, pepper and almonds before fluffing with a fork and serving.
  • Enjoy!

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