Name: Simple Middle-Eastern Spiced Rice with Vegetables
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 2 cups rice; 4 cups vegetable broth; 400g ground pork (schweinehackfleisch); 1 red bell pepper (diced); 1 green bell pepper (diced); 1 yellow bell pepper (diced); 2 tablespoons margarine; 2 teaspoons cumin (use paprika edelscharf as substitute); 1 teaspoon turmeric; 1 teaspoon paprika rot; 1 teaspoon knoblauchpulver (garlic powder); 0.5 teaspoon chiliflocken (chili flakes); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 teaspoon rosmarin (rosemary, dried); 0.25 cup parmesan (optional, for topping)

Simple Middle-Eastern Spiced Rice with Vegetables

A fragrant and easy Middle-Eastern inspired rice dish made with aromatic spices, tender vegetables, and protein. This one-pot meal is perfect for beginners and requires minimal cooking skills. It's naturally low in sugar and packed with flavor.

35 min

Easy

4 servings

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Taste Profile

Sweet2/10

Salty5/10

Sour1/10

Umami6/10

Spicy3/10

🥄 Texture

Fluffy, tender rice with moist, crumbled ground pork throughout. Bell pepper pieces will be soft but provide occasional slight bite, resulting in a hearty, slightly creamy mouthfeel from the margarine and broth.

👃 Aroma

Warm, savory and slightly earthy from turmeric, paprika and cumin (or paprika edelscharf), with roasted garlic and a herbaceous note from rosemary. The cooked pork and broth add a rich, meaty base aroma with a faint background of gentle chili heat.

🍷 Pairs Well With

Dry white wine (e.g., Sauvignon Blanc) or a light amber ale; for non-alcoholic options, mint tea or sparkling water with a slice of lemon.

🥗 Side Dishes

Cucumber-yogurt salad (tzatziki-style) or a simple fattoush/green salad, warm pita or flatbread, and quick pickled vegetables or roasted eggplant.

Ingredients(16 items)

12 cups rice

24 cups vegetable broth

3400g ground pork (schweinehackfleisch)

41 red bell pepper (diced)

51 green bell pepper (diced)

61 yellow bell pepper (diced)

72 tablespoons margarine

82 teaspoons cumin (use paprika edelscharf as substitute)

91 teaspoon turmeric

101 teaspoon paprika rot

111 teaspoon knoblauchpulver (garlic powder)

120.5 teaspoon chiliflocken (chili flakes)

131 teaspoon salt

140.5 teaspoon black pepper

151 teaspoon rosmarin (rosemary, dried)

160.25 cup parmesan (optional, for topping)

Instructions

Heat 2 tablespoons margarine in a large pot or deep skillet over medium-high heat.

Add the ground pork and cook for 5-7 minutes, stirring frequently until the meat is browned and cooked through. Break it into small pieces as it cooks.

Add the diced red, green, and yellow bell peppers to the pot. Stir and cook for 3-4 minutes until the peppers begin to soften.

Add all the spices (turmeric, paprika rot, knoblauchpulver, chiliflocken, salt, pepper, and rosmarin) to the pot. Stir well for 1 minute until the spices coat the meat and vegetables.

Pour in the 2 cups of rice and stir constantly for 2 minutes to toast the rice slightly. This adds extra flavor.

Add 4 cups of vegetable broth to the pot and bring to a boil. Once boiling, reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.

Remove from heat and let sit covered for 2 minutes. Fluff with a fork, top with parmesan if desired, and serve hot.