Ingredients
1 cup white rice (jasmine or basmati works well)
1 ½ cups water or vegetable broth
1 tablespoon olive oil
1 small red cabbage, finely shredded (about 2 cups)
1 small red onion, finely chopped
2 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
Salt and freshly ground black pepper to taste
1 tablespoon lemon juice (optional, for brightness)
Fresh parsley or cilantro for garnish
Instructions
Cook the Rice:
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water or broth to a boil. Add the rice, reduce the heat to low, cover, and cook for 15–18 minutes or until the rice is tender and liquid is absorbed. Set aside.
Sauté the Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another minute.
Add the Red Cabbage:
Add the shredded red cabbage to the skillet. Cook for 5–7 minutes, stirring frequently, until the cabbage softens and releases its vibrant purple color.
Season the Mixture:
Stir in the cumin, smoked paprika, salt, and black pepper. Cook for an additional 2 minutes to blend the flavors.
Combine Rice and Cabbage:
Add the cooked rice to the skillet with the cabbage mixture. Stir well to combine, ensuring the rice is evenly coated in the purple hue and spices.
Finish with Lemon Juice:
If desired, drizzle with lemon juice for a hint of brightness. Adjust seasoning as needed.
Garnish and Serve:
Sprinkle with fresh parsley or cilantro before serving. Serve warm as a side dish or a light, flavorful main.
