A delightful twist on a classic Moroccan-inspired rice dish, this recipe combines aromatic spices with the zest of orange for a flavorful experience.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Lightly grease a 1 1/2-quart ovenproof casserole dish with a bit of olive oil.
Use a paper towel to evenly spread the oil and avoid excess.
In a large skillet, heat the olive oil over medium heat.
Wait until the oil is shimmering before adding other ingredients.
Add the diced onion and grated carrot to the skillet. Sauté until softened, about 3 minutes.
Stir frequently to prevent the vegetables from sticking or burning.
Stir in the ground cinnamon and cayenne pepper, cooking for an additional minute to release their aroma.
Toast the spices slightly to enhance their flavor.
Add the rice to the skillet and stir until it becomes slightly translucent, about 2 minutes.
This step adds a nutty flavor to the rice.
Pour in the vegetable stock, dried currants, and orange zest. Stir to combine and bring to a boil.
Ensure the stock is evenly distributed to cook the rice uniformly.
Transfer the mixture to the prepared casserole dish and bake uncovered for 45 minutes, or until the liquid is absorbed and the rice is tender.
Check the rice halfway through to ensure it doesn't dry out; add a splash of water if needed.
Garnish with chopped fresh chives before serving.
Serve immediately for the best flavor and texture.
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