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 to bring along to a pot-luck!

Moroccan Red Rice Paella [Vegan]

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  • 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)


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

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