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Creamy Harissa Broth with Rice_MidPage

Creamy Harissa Broth with Rice

This creamy harissa broth with rice is a perfect vegetarian dinner option. It is filling and spicy, but tender green beans add a nice freshness to this meal.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5
Calories: 564kcal


  • Small pot with lid
  • Wide pot


  • 2 cups rice
  • 3 tablespoon butter divided
  • 4 cups water
  • 2 teaspoons neutral cooking oil
  • 1 shallot peeled and sliced
  • pounds baby Yukon gold potatoes halved
  • 5 cloves garlic peeled and minced
  • 6 cups vegetable stock
  • 2 tablespoons harissa powder more or less to taste
  • 1 teaspoon cayenne powder optional
  • 1 teaspoon paprika
  • ¼ cup heavy cream
  • 10 ounces French-cut green beans
  • Salt and pepper to taste


Prepare the Rice:

  • Combine the rice, water, 1 tablespoon butter, and salt in a small pot and bring to a boil. Stir once, reduce heat, and cover for 15 minutes. Turn off the heat and allow the rice to rest for 10 minutes.

Prepare the Harissa Broth:

  • Heat the neutral cooking oil in a wide pot over medium heat. Add the shallot and cook for 3-4 minutes until just beginning to soften.
  • Add the potatoes and season with salt and pepper. Cook an additional 3-4 minutes.
  • Melt the butter into the pot and add the garlic. Cook for 1 minute until fragrant.
  • Add the stock and bring to a boil. Season with harissa, cayenne, paprika, salt, and pepper. Reduce heat and simmer for 20 minutes or until the potatoes are fork-tender.

Finish the Harissa Broth:

  • Add the heavy cream and green beans to the broth and cook for 5 minutes or until the green beans are tender-crisp. Taste and season again to your preferences.

To Serve:

  • Divide the rice between bowls and ladle the harissa broth and vegetables on top. Enjoy!


Calories: 564kcal | Carbohydrates: 93g | Protein: 15g | Fat: 16g | Sodium: 176mg | Fiber: 6g | Sugar: 4g | Vitamin C: 35mg
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