I LOVE Sunday dinners!! I often try to put a little more love and effort into meals shared on a Sunday evening. I think there’s no better way to end your week (and gear up for the new week ahead) than with a happy and full belly. This weekend, I made some Moroccan meatballs in a tomato and curry rice. It was super easy and made from fresh ingredients I had at home, vs. using store-bought rice and curry mixes that contain unknown (and unhealthy) ingredients. Check it out!
- Total: 1 hour
- Active: 25 min
- Yield: 4 servings
- Level: Easy
- White or Jasmin Rice (uncooked)
- Tomatoes
- Bell Peppers
- Meatballs (homemade or store-bought)
- Olive Oil
- Garlic (fresh, crushed, or powder)
- Curry Powder
- Turmeric
- Dried Basil
- Coriander
- Cumin
- Saffron
- 1 Bay Leaf
- 1 Cinnamon Stick
- Red Wine
- Cream or Half and Half
- 1 Box Chicken Broth
- Feta Cheese
Step one – cut up fresh tomatoes – any kind. I used a mixture. Cut up 2 bell peppers (I used 1 red and 1 chocolate beauty.) Add to pan with garlic powder and olive oil. Cover and cook on medium for 5 minutes.
Step Two – Remove tomato and bell peppers mixture from heat and transfer to mixing bowl. Add a bit more olive oil. Using an immersion blender to puree the mixture. If you do not have an immersion blender, this can also be done in a food processor. Return mixture to pan and stew by covering and cooking on medium heat for another 10 minutes.
Step Three – Add 2 cups uncooked rice to pan. Add 1 full box of chicken broth – I used low sodium so the rice would not be too salty. Then add your spices! I used: curry powder, dried basil, cumin, coriander, turmeric, 1 bay leaf, and 1 cinnamon stick.
Step Four – Stir well. Then cover and cook on low for 15 minutes.
Step Five – After 15 minutes, add some of your favorite red wine.
Step Six – Stir well and cover again, cooking for another 10 minutes.
At this point you want to taste test the rice. If it is softened and ready to eat you can move on to step seven. If not, continue to cook, covered, on low heat – adding minimal water as needed to soften the rice.
Step Seven – add your meatballs, saffron, and a little bit of cream – I used half and half. Mix well.
If meatballs are not warm when you add them, cover and cook mixture on medium for 5-10 minutes until meatballs are warm throughout. Be sure to stir so the rice does not stick and burn.
Step Eight – Serve with feta cheese!
BUON APPETITO!
-Susannah
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Cooking through the seasons: the adventures of a San Diego Gastronaut. 