Moroccan Spiced Rice: How To Make Simple Moroccan Style Rice

This Moroccan Spiced Rice is a basic recipe that can be totally adapted to the rest of your meal with a variety of add-ins.

Moroccan Spiced Rice by CampingForFoodies features a large bowl of golden colored rice that is tossed with orange diced carrots, bright green peas and green beans. Fresh green herbs are chopped and tossed with spices to make a flavorful dressing coating the rice and vegetables. The side dish is set on a picnic table as the setting sun dimly lights the food.

This is one of the most versatile camping side dishes you can have on your menu!

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Methods & Equipment

  • If you are making this as one of our easy campfire recipes, you’ll need a heavy cast iron pot or skillet with a tight-fitting lid.
  • This works really well as one of our camp stove recipes because you are just going to boil a liquid, cook the rice and stir in additional ingredients.

Recipe Steps

Step 1. Prepare your ingredients, heat source and equipment as directed. You’ll need a pot for cooking the rice. Then, a big bowl for tossing everything together. You can simmer the rice over any heat source including a camp fire, camp stove or RV stovetop.

Step 2. Make the rice according to the package directions. You can use almost any type of rice you like, try:

  • brown rice
  • white rice
  • basmati rice
  • long grain rice

If you want to substitute a flavorful cooking liquid for the water, you may want to try:

  • vegetable stock (great if you’re making vegetarian camping recipes)
  • chicken broth (perfect if your main dish is a chicken, fish or pork dinner)
  • beef broth (wonderful for beef main dishes)

Step 3. Heat the vegetables in a pan. You’re just defrosting the veggies and giving them a little warmth.

Step 4. Make the dressing with the fresh herbs and spices. I like doing this in a big bowl so I can just add the rice and vegetables to the dressing to mix everything together.

Step 5. Assemble the rice, veggies and dressing. Serve immediately.


Variations & Pairings

I really like using basic recipes that I can modify based on the rest of the meal. I like serving this rice with my Dutch oven Middle Eastern Chicken which has tons of flavor that comes from a simple marinade that features garlic cloves, ground ginger, ground cumin, paprika, turmeric, cinnamon and salt. Then I add dried apricots, dates and kalamata olives. So, I want the rice to act as a subtle backdrop for this meal.

When I serve this rice with a simple grilled protein, I add more flavors to the rice to give it interesting tastes and textures. Here are some of my favorite add-ins:

  • Fresh vegetables: sliced green onions, tomatoes etc.
  • Dried fruit: raisins, ​cranberries, currants etc.
  • Crunchy nuts: almonds, pecans, pine nuts etc.

A bolder rice (with the stronger flavored add-ins) works really well with these main dishes:

Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!

Camping Menu Template Meal Planner Free Printable by CampingForFoodies features a collage of free camping printables including a camping menu planner template, a campfire stew recipe card and a healthy no cook camping salad with text over the image that reads free camping menu template, tips and recipe ideas.

Leftovers

You can refrigerate leftovers in an air-tight container. The rice can be easily reheated or re-invented. I like using it as a base in a raw veggie wrap for lunch with a slice of lean lunchmeat like turkey or chicken.


Print This Recipe

Moroccan Spiced Rice by CampingForFoodies features a large bowl of golden colored rice that is tossed with orange diced carrots, bright green peas and green beans. Fresh green herbs are chopped and tossed with spices to make a flavorful dressing coating the rice and vegetables. The side dish is set on a picnic table as the setting sun dimly lights the food.

Moroccan Spiced Rice

Camping For Foodies Sides Camping Recipes: Adapt this basic recipe with a variety of add-ins to compliment your main dish.
5 from 2 votes
Print Pin Rate
Course: Sides Camping Recipes
Cuisine: Moroccan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 183kcal
Author: Kim Hanna

Ingredients

  • 4 cups cooked rice (see Note 1)
  • 1 cup mixed frozen veggies (with carrots, peas and green beans)

Dressing Ingredients

  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Add-Ins (see Note 2)

    Instructions

    Make the rice

    • Prepare rice according to package directions to yield 4 cups of cooked rice.

    Warm the vegetables

    • Heat vegetables over medium heat with a little water till heated through (make sure to drain any remaining water before mixing with the rice).

    Make the dressing

    • In a large bowl, combine the remaining ingredients to make the dressing with the fresh herbs and spices.

    Assemble

    • Add the rice and veggies to the dressing in the bowl. Toss to coat and fully incorporate all the ingredients in the rice dish.

    Notes

    1. Brown or white rice, basmati rice or long grain rice all work well here. Instead of cooking the rice with water, use a liquid that adds additional flavor, like vegetable stock, beef or chicken broth.
    2. There is so much flavor in our Middle Eastern Chicken dish so we like milder flavors in the rice pilaf. Depending on what you are serving with this Moroccan rice, you can add additional flavors to the pot by stirring in additional ingredients. Here are some suggestions for optional add-ins:
    • Fresh vegetables like sliced green onions and tomatoes.
    • Dried fruit like raisins, ​cranberries and currants.
    • Crunchy nuts like almonds, pecans and pine nuts.

    Nutrition

    Serving: 1g | Calories: 183kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 115mg | Potassium: 144mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 2094IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
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