Zimbabwean Spiced Red Rice with Tomato and Peanut

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Zimbabwe's beloved red rice gets its warm rust hue from ripe tomatoes, paprika, and a generous swirl of peanut butter. Simmered with onions, garlic, and bay leaves, this nutty, gently spiced side pairs beautifully with grilled meats, chicken stew, or sautéed greens for an authentic Sadza-night plate.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 18 gFat
• 3 gSaturated Fat
• 76 gCarbs
• 5 gFiber
• 13 gProtein
• 640 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the rice base

• 2 cups long-grain parboiled rice, rinsed until water runs clear
• 4 cups low-sodium beef or chicken stock
• 1 tbsp tomato paste
• 1/2 cup smooth unsalted peanut butter
• 2 bay leaves
• 1 1/2 tsp fine sea salt

For the aromatic sauce

• 3 tbsp vegetable oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 medium ripe tomatoes, blended into a smooth purée (about 1 cup)
• 1 1/2 tsp sweet paprika
• 1 tsp mild curry powder
• 1/2 tsp ground cayenne, optional

Directions

1. Heat the oil in a heavy-bottomed pot over medium heat. Add the onion and sauté for 6-8 minutes until soft and translucent, stirring occasionally so it does not brown too quickly.
2. Stir in the garlic and ginger and cook for 45 seconds until fragrant, then add the tomato paste and cook 2 minutes to deepen its flavor.
3. Pour in the blended tomato purée along with the paprika, curry powder, and cayenne if using. Simmer the mixture for 5 minutes, stirring, until it thickens into a glossy, deep-red sauce.
4. Whisk the peanut butter into 1 cup of the warm stock until completely smooth, then stir this mixture into the pot along with the remaining stock, bay leaves, and salt.
5. Bring everything to a rolling boil, add the rinsed rice, stir once to distribute, then reduce the heat to the lowest possible setting and cover with a tight-fitting lid.
6. Cook undisturbed for 18 minutes, then turn off the heat and let the rice steam, still covered, for 10 more minutes to finish absorbing the liquid.
7. Remove the lid, discard the bay leaves, and gently fork through the rice to fluff it. The grains should be tender, separate, and tinted a uniform brick-red. Serve hot with grilled chicken, beef stew, or sautéed pumpkin leaves.

Cook’s Notes

• Rinsing the rice thoroughly removes surface starch and prevents the final dish from turning gummy or sticky.
• For a deeper red shade, add an extra tablespoon of tomato paste or a pinch of smoked paprika along with the regular paprika.
• Smooth, unsweetened peanut butter blends more evenly than natural or chunky varieties and keeps the sauce silky.
• Traditionally this rice is cooked with an African curry powder blend called masala; substitute mild madras curry powder if you cannot find it.
• Leftover rice keeps for up to 3 days in the fridge and reheats well with a splash of stock to restore moisture.

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