Red Alert
North African-Style Stewed Tomato, Pepper, and Rice Porridge
50 minutes
Serves 4
DinnerAfricanVeganVegetarianGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by Maghrebi comfort classics like shakshuka and harira, this porridge transforms humble rice into something truly craveable. You'll learn how to coax out the deep flavors of tomatoes, peppers, and onions with classic spice layering, your stovetop is now a North African spice market.
Ingredients
Yield
4
Instructions
- 01Heat the olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and sauté until translucent, 4 to 5 minutes.
- 02Add the chopped bell pepper and cook, stirring, until softened, about 3 minutes.
- 03Stir in the minced garlic, cumin, coriander, and paprika. Cook until fragrant, about 45 seconds.
- 04Add the diced tomatoes and 1 teaspoon kosher salt. Let them simmer for 5 minutes, breaking them up with a spoon so they release their juices.
- 05Stir in the rinsed rice, water or broth, and black pepper. Bring to a boil, then reduce heat to a gentle simmer.
- 06Cover and cook, stirring every 10 minutes, until the rice is very soft and the mixture thickens to a loose porridge, about 30 minutes.
- 07Taste and add the remaining salt if needed.
- 08Ladle the porridge into bowls. Top generously with chopped cilantro or parsley, and serve with a lemon wedge on the side for squeezing.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.