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.
This is one of the most versatile camping side dishes you can have on your menu!
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.
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:
- Campfire Fish In Foil Packets
- This dish has a sophisticated yet easy white wine and garlic sauce.
- Grilled Pork Loin Roast
- A few ingredients and the proper cooking technique makes a juicy roast with a delicious crust.
- Chicken And Veggie Camping Kabobs
- Cubed chicken is grilled on skewers with onions, bell peppers, mushrooms and cherry tomatoes for a healthy, quick-cooking dinner.
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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
- 4 cups cooked rice (see * Note)
- 1 cup mixed frozen veggies (with carrots, peas and green beans)
- 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)
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.
- Add the rice and veggies to the dressing in the bowl. Toss to coat and fully incorporate all the ingredients in the rice dish.
- Fresh vegetables like sliced green onions and tomatoes.
- Dried fruit like raisins, cranberries and currants.
- Crunchy nuts like almonds, pecans and pine nuts.