How long does moroccan red rice paella [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can moroccan red rice paella [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is moroccan red rice paella [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does moroccan red rice paella [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is moroccan red rice paella [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Moroccan Red Rice Paella
[Vegan]

CM By: Christy Morgan

Author Bio

Christy Morgan has been tantalizing taste buds for years as a vegan chef, cooking instructor,... Read More

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Moroccan Red Rice Paella [Vegan]

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In this recipe, ruby-red rice is transformed into a Moroccan-inspired paella. Saffron, smoked paprika, and cinnamon combined with fire-roasted tomatoes and roasted red peppers add the perfect touches to this savory dish. With the added artichoke hearts providing both bulk and a meaty texture, this would be the perfect meal... Read More

Ingredients You Need for Moroccan Red Rice Paella [Vegan]

2 cups vegetable broth
1/2 cup chopped carrots
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon saffron
A dash of cinnamon
1 14-ounce can fire-roasted tomatoes, drained
1 cup red rice, washed and drained
2 tablespoons dried cranberries (fruit-sweetened if possible)
A pinch of sea salt
2 roasted bell peppers, chopped
Artichoke hearts (optional)

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How to Prepare Moroccan Red Rice Paella [Vegan]

Heat a small amount of vegetable broth in a medium deep saucepan (fitted with lid) and bring to a boil.
Add carrot, garlic, and spices and sauté for a few minutes. Add tomatoes, red rice, cranberries, and salt to the saucepan.
Add the remaining vegetable broth and bring to a boil. Simmer on low with the lid on for 40 minutes.
Top with roasted red pepper and artichoke hearts, if using, then return the lid, and cook for another 20 minutes. Serve immediately.