Moroccan Rice
Pane-Bistecca
Moroccan rice is not just a side dish in Morocco, it can be a meal in its own. People there like to serve couscous, pasta and rice with lots of ingredients as a separate dish. Rumor has it that this type of rice was brought to Morocco by the Spanish, which is certainly possible.
I served it with a Chicken dish and Eggplants and they fit really well.
I served it with a Chicken dish and Eggplants and they fit really well.
Ingredients
250 g Long Grain Rice
1 red Onion, chopped
1 yellow Capsicum, chopped
4 cloves of Garlic, chopped
approx. 1 l Vegetable Stock
2 tbsp Tomato Purée
2 tbsp chopped Parsley
½ tsp Salt
½ tsp Cumin powder
½ tsp Paprika
¼ – ½ tsp Cayenne Pepper
¼ tsp Pepper
½ tsp Turmeric
1 Pinch Safron threads
1 Cinnamon stick
Instructions
1
Step 1
Heat the stock and set aside.
2
Step 2
In a heavy-based pan, sauté the onion, garlic and capsicum in a little oil. Then add the rice and fry until translucent.
3
Step 3
Add the stock, tomato purée and parsley and bring the liquid to the boil. Add the seasoning, then reduce the heat and put the lid on.
4
Step 4
Leave to simmer for approx. 30 minutes without stirring. This will keep the rice fluffy, and the liquid should be absorbed.
5
Step 5
Remove the rice from the heat and mix with a fork. Cover and leave to stand for 5 minutes, then serve.
Notes
A delicious Rice dish!
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