Moroccan Turmeric Rice

Name: Moroccan Turmeric Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp olive oil; 1 small onion; 0.5 bell pepper; 0.25 cup sun-dried tomato; 1 cup uncooked rice; 1 tsp salt; 1 tsp turmeric; 2 cup broth; 1 tbsp chopped parsley

Rice, bell pepper and tomato simmered on the stove and spiced with turmeric. Finish with parsley.

50 min · Serves 4 · Easy

Ingredients

2 tbspolive oil
1 small onion, chopped (use more if you wish)
0.5 bell pepper, chopped (use more if you wish)
59.15 mlsun-dried tomato, chopped (optional)
236.59 mluncooked rice, preferably brown
1 tspsalt
1 tspturmeric
473.18 mlbroth, or 2 cups water
1 tbspchopped parsley, for garnish (optional)

Method

Start cooking mode

Time: Prep 10 min · Cook 40 min · 50 min total
Difficulty: easy

1
Heat olive oil in a skillet or saucepan with a lid. Add onion, pepper and tomato, if using. Saute, stirring occasionally, until onions are soft, about 5 minutes.
5 min
2
Add rice and stir to mix well; cook for another minute or two. Add liquid, salt and turmeric. Cover, adjust heat to maintain a simmer, and cook until liquid is absorbed and rice is tender (about 40 minutes for brown, 20 minutes for white). If the rice isn't tender when the liquid has been absorbed, add a little more liquid and continue simmering for a few minutes.
3
Sprinkle with parsley, if using, and serve warm.