Description
A bold and flavorful rice dish inspired by Moroccan spices, perfect as a main or a vibrant side. Ideal for using up leftover rice, it’s quick, satisfying, and full of aromatic warmth.
Ingredients
- 3 cups cooked white rice (or 1 cup raw rice cooked in 2 cups water)
- 1 small red pepper (finely diced)
- 1 small red onion (finely diced)
- 1 medium tomato (finely diced)
- 2–3 cloves garlic (finely minced or from a jar)
- ½ tsp ground cumin
- ½ tsp sweet paprika
- ¼ tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground black pepper
- Salt to taste1–2 tbsp olive oil (for cooking)
- 1 tbsp chopped parsley or coriander (optional, for garnish)
Instructions
1️⃣ Sauté the vegetables: In a large skillet or wok, heat the olive oil over medium-low heat. Add the diced red pepper, onion, and garlic. Cook, stirring occasionally, until softened and fragrant—about 4–5 minutes.
2️⃣ Add spices and tomato: Stir in the cumin, paprika, turmeric, cinnamon, and black pepper. Add the diced tomato and cook for another 3–4 minutes, stirring occasionally, until the tomato softens and the spices are aromatic.
3️⃣ Mix in the rice: Add the cooked rice to the pan. Stir well to coat all the grains evenly with the spice mixture. Cook over low heat until the rice is heated through—about 4–5 minutes.
4️⃣ Season: Taste and add salt as needed.
5️⃣ Serve and garnish: Transfer to a serving dish. Garnish with chopped parsley or coriander, if using, and serve hot.
Notes
- You can use any long-grain rice like basmati or jasmine.
- For extra heat, add a pinch of cayenne pepper or a chopped chili with the garlic.
- Pairs wonderfully with grilled meats, roasted vegetables, or as a filling for wraps and bowls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4