Spiced Beef & Vegetable Rice

• Beef Mince(500 g)
• Basmati Rice(280 g)
• Onion(1)
• Carrot(2)
• Bell pepper(1)
• Garlic(4 cloves)
• Tomato paste(1½ tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Black pepper(1 tsp)
• Salt(1½ tsp)
• Olive oil(1½ tbsp)
• Beef Broth(700 ml)
• Peas(120 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)

Method

1. 1

   Finely chop {Onion}, dice {Carrot} and {Bell pepper}, mince {Garlic}, and roughly chop {Fresh parsley}. Rinse {Basmati Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep skillet or pot over medium-high heat. Add {Ground beef}, breaking it into small irregular pieces, and cook until no longer pink and lightly golden in spots.

   ~6 min

3. 3

   Stir in {Onion}, {Carrot}, and {Bell pepper}. Cook until the vegetables soften. Add {Garlic}, {Tomato paste}, {Cumin}, {Paprika}, {Cinnamon}, {Black pepper}, and {Salt}, and stir for 1 minute until fragrant and the beef is well coated.

   ~6 min

4. 4

   Add {Basmati Rice} and stir to coat in the spiced beef mixture. Pour in {Beef Stock}, bring to a gentle boil, then reduce the heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed.

   ~16 min

5. 5

   Scatter in {Peas}, cover again, and cook until bright and tender. Squeeze in half of the {Lemon} and fluff the rice gently to fold everything together.

   ~3 min

6. 6

   Spoon into bowls and finish with {Fresh parsley}. Serve with the remaining {Lemon} cut into wedges for squeezing over.

   ~1 min