One-Dish Moroccan Rice and Veggies (Easy Pilaf)

One-Dish Moroccan Rice and Veggies layers basmati rice with carrots, bell peppers, zucchini, and chickpeas, then simmers everything with cumin, turmeric, cinnamon, and coriander for a fragrant, anti-inflammatory Mediterranean pilaf.

Chef Rachel toasts the rice in olive oil with aromatic spices, adds colorful vegetables and vegetable broth, then lets it cook hands-off so dinner tastes like a Moroccan feast while staying simple enough for busy weeknights and meal-prep bowls.​

See more: +10 Easy Moroccan Dinner Ideas for Busy Weeknights

One-Dish Moroccan Rice and Veggies

A vibrant one-pot Moroccan rice pilaf with vegetables, chickpeas, and warm spices for an easy, anti-inflammatory Mediterranean dinner.​

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Ingredients Equipment Method Notes

Ingredients

  

• Olive oil
• Yellow onion finely chopped
• Carrots diced
• Red or yellow bell pepper diced
• Zucchini or summer squash diced
• Garlic cloves minced
• Ground cumin
• Ground coriander
• Ground turmeric
• Ground cinnamon
• Sweet paprika
• Sea salt and black pepper
• Basmati or jasmine rice rinsed
• Vegetable broth or water
• Cooked chickpeas drained and rinsed
• Raisins or dried apricots chopped
• Fresh lemon juice
• Fresh parsley or cilantro chopped
• Optional: toasted almonds or pistachios

Equipment

• Large pot or Dutch oven with lid
• Cutting board and chef’s knife
• Measuring cups and spoons
• Wooden spoon

Method

 

1. Heat olive oil in a large pot over medium heat, add onion, and sauté until softened and translucent, about 5 minutes.​
2. Add carrots, bell pepper, zucchini, and garlic, and cook for another 3–4 minutes until the vegetables start to soften.​
3. Stir in cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper, cooking for about 1 minute until the spices are toasted and fragrant.​
4. Add the rinsed rice and stir to coat with the spice mixture, toasting the rice for 2–3 minutes.​
5. Pour in vegetable broth, add chickpeas and raisins or dried apricots, and bring to a boil.​
6. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed, without lifting the lid.​
7. Remove from heat and let stand covered for 5 minutes, then fluff with a fork, stir in lemon juice and fresh herbs, and top with toasted nuts if desired.​

Notes

For extra protein, add cubed chicken thighs or ground turkey in step 2 and cook until golden before adding vegetables.​

Swap dried fruit for fresh cherry tomatoes or roasted red peppers for a less sweet version.​

Store leftovers in airtight containers for 3–4 days; reheat with a splash of water or broth to refresh the rice.​

Calories
Approximately 380 kcal per serving, depending on vegetables and dried fruit used.​

Protein
Approximately 11 g protein per serving from chickpeas and rice.

Nutrition Facts (in tableau)

Estimated per serving for Moroccan rice and vegetable pilaf with chickpeas.​

Tips and Variations for One-Dish Moroccan Rice and Veggies

• Use basmati or jasmine rice for a fluffy pilaf, and add chickpeas, raisins, dried apricots, or almonds for classic Moroccan texture and sweetness.​
• Swap vegetables based on what you have—try cauliflower, sweet potato, or spinach—and finish with fresh lemon juice and herbs to brighten the anti-inflammatory flavors.​
• Serve as a main dish or side with grilled chicken or fish, then store leftovers in meal-prep containers for 3–4 days of easy Mediterranean lunches or dinners.​

Summary
A vibrant one-pot Moroccan rice pilaf with vegetables, chickpeas, and warm spices for an easy, anti-inflammatory Mediterranean dinner.​

Equipment for One-Dish Moroccan Rice and Veggies

• Large pot or Dutch oven with lid
• Cutting board and chef’s knife
• Measuring cups and spoons
• Wooden spoon

Ingredients for One-Dish Moroccan Rice and Veggies

• Olive oil
• Yellow onion, finely chopped
• Carrots, diced
• Red or yellow bell pepper, diced
• Zucchini or summer squash, diced
• Garlic cloves, minced
• Ground cumin
• Ground coriander
• Ground turmeric
• Ground cinnamon
• Sweet paprika
• Sea salt and black pepper
• Basmati or jasmine rice, rinsed
• Vegetable broth or water
• Cooked chickpeas, drained and rinsed
• Raisins or dried apricots, chopped
• Fresh lemon juice
• Fresh parsley or cilantro, chopped
• Optional: toasted almonds or pistachios

Instructions for One-Dish Moroccan Rice and Veggies

1. Heat olive oil in a large pot over medium heat, add onion, and sauté until softened and translucent, about 5 minutes.​
2. Add carrots, bell pepper, zucchini, and garlic, and cook for another 3–4 minutes until the vegetables start to soften.​
3. Stir in cumin, coriander, turmeric, cinnamon, paprika, salt, and pepper, cooking for about 1 minute until the spices are toasted and fragrant.​
4. Add the rinsed rice and stir to coat with the spice mixture, toasting the rice for 2–3 minutes.​
5. Pour in vegetable broth, add chickpeas and raisins or dried apricots, and bring to a boil.​
6. Reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed, without lifting the lid.​
7. Remove from heat and let stand covered for 5 minutes, then fluff with a fork, stir in lemon juice and fresh herbs, and top with toasted nuts if desired.​

Notes

• For extra protein, add cubed chicken thighs or ground turkey in step 2 and cook until golden before adding vegetables.​
• Swap dried fruit for fresh cherry tomatoes or roasted red peppers for a less sweet version.​
• Store leftovers in airtight containers for 3–4 days; reheat with a splash of water or broth to refresh the rice.​

Calories
Approximately 380 kcal per serving, depending on vegetables and dried fruit used.​

Protein
Approximately 11 g protein per serving from chickpeas and rice.

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