Moroccan Rice


I love dressing up for dinner. It is something that I used to do with my daughter and in the process I would also teach her how to improve her table manners. (A girl never knows when she will find herself at a “fancy” restaurant! Better prepared than not prepared!)

On the flip side, it is super fun to kick the table manners to the curb and use hands as utencils! Everything needs to have its yin and yang, right? I can’t get enough of more exotic foods like Ethiopian and Morrocan! Funny how in their culture they don’t use utencils and that is considered to have proper etiquette. Incorporating different cultures into your day to day life with your family is what keeps things fun and educational. Make the opportunity to teach your family about tolerance of all cultures.

I wanted to share this recipe with you that is delicious and fun for the kids! Enjoy!!


• 1 cup Butternut Squash Soup
• 2 cups Organic Veggie broth
• 1 tsp cinnamon
• 1 tbs Turmeric
• 1/4 cup lemon juice
• 1 tbs fresh mint leaves chopped finely
• 1 cup of carrots
• 1 cup of celery
• 1 cup onion
• 2 tablespoon vegetable oil
• 1 1/2 cup white basmati rice
• 1 bell pepper
• Salt & pepper to taste
• Goya Adobo Lemon Pepper seasonings
• 1 cup raisins


Warm vegetable oil in pan and saute onions, celery, carrots, bell pepper. Once the celery and onions are clear add mint leaves. Toss around the mint leaves to warm pour in veggie broth and butternut squash soup.

Slowly stir in liquid one at a time once sauté is done. Let liquid mixture come to a boil and add rice, turmeric, cinnamon, Adobo, and salt and pepper. Then cover and low simmer for 20 minutes. After 20 minutes add lemon juice and raisins and quickly fold into rice. Turn off fire and leave covered for at least 5 minutes to steam.