Moroccan Rice

Rice

Here is a delicious side dish that’s full of flavor and very easy to make. I served it alongside a simple baked salmon drizzled with lemon — it was so good that the meal is now going to be a staple on our menu!

1 1/2 cups long-grain rice
1/4 cup olive oil
1/2 cup canned chopped tomatoes
1/3 cup bell pepper, any color, chopped
1/2 small onion
2 cloves garlic, minced
1/2 tsp. turmeric
1/4 tsp. ground cumin
1/4 tsp. white pepper
1/2 tsp. smoked paprika (regular paprika is OK)
1/2 tsp. salt
1/4 tsp. cayenne pepper
Pinch of cinnamon
2 cups chicken broth
2 Tbsp. golden raisins (sultanas)
Fresh cilantro and parsley
Fresh lemon wedges

Preheat the oven to 350F degrees.

In a heavy-bottomed pot or dutch oven, bring the oil up to medium-high heat.

Rinse the rice to remove excess starch and then add to the hot oil. Cook for 5-7 minutes, stirring frequently until golden.

Meanwhile, in a blender, place the tomatoes, bell pepper, onion, garlic, and spices and puree. Add the mixture to the rice and cook for 4 minutes or until the color of the tomato deepens.

Pour in chicken broth and bring to a boil.

Cover and bake for 15 minutes or until all of the liquid is absorbed. Add the raisins and herbs, and serve with lemon wedges.

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