Spiced Rice With Beef Recipes

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
• Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

Steps:

• Make the rice: Mix together allspice, cinnamon, black pepper and nutmeg and set aside. Rinse rice in a colander until the water runs almost clear, then soak in cold water for 15 minutes. Drain and let stand for 15 minutes.
• While rice soaks and drains, heat butter and olive oil in a large Dutch oven or nonstick pot over medium-high. Once the butter starts to sizzle, add half of the spice mixture and fry for a few seconds until fragrant. Add meat and cook, breaking the meat up finely with a wooden spoon, until any released water evaporates and the meat is nicely browned, 10 to 15 minutes. (It is important for the meat to be in small even-size pieces.)
• Add drained rice to the pot, along with remaining spices, and stir to combine and coat with the oil. Pour in the stock and bring to a boil. Taste for seasoning: the stock should be saltier than you would like your finished dish to be, so add more salt to your liking, but do so generously.
• Once the mixture boils, lower the heat to maintain a simmer, cover the pot and cook until the liquid has mostly evaporated but the rice is still easy to stir with a spoon and not sticking to the bottom, 8 to 12 minutes. Give the rice a final mix, turn off the heat, then wrap a clean tea towel or paper towels around the lid and cover again. (The towel will absorb excess moisture.) Let sit to steam in the residual heat for 20 minutes.
• While the rice cooks, prepare the topping: Place a small skillet over medium-high and pour in enough oil to thinly coat the bottom (1 to 2 tablespoons). Add pine nuts and stir to coat evenly with the oil. Reduce heat to heat to low and continue to stir until nuts are a light golden color, about 4 minutes. Remove from the heat and drain nuts on a plate lined with paper towels. Repeat with slivered almonds.
• While the rice rests, make the yogurt: Coarsely grate the cucumber and place in a colander in the sink. Sprinkle with salt, mix and set aside for 10 minutes to allow juices to drain. Give the cucumbers one final mix, pressing on them with the back of a spoon to ensure any excess liquid drains. Transfer to a bowl and add the yogurt, garlic and lemon juice and season with salt. Whisk until well combined, taste and add more salt if you'd like.
• Fluff rice with a large fork, transfer to a serving platter and top with toasted nuts. Serve, passing the yogurt around for each person to place a dollop over their rice.

Steps:

• Make the Xawaash Spice Mix:
• Toast cinnamon, coriander seeds, cumin seeds, peppercorns, cardamom, and cloves in a small skillet over medium heat, stirring, until lightly browned and aromatic, 2-3 minutes. Transfer to a small bowl and let cool.
• Grind cinnamon mixture in spice mill or with mortar and pestle until finely ground. Sift through a fine-mesh sieve back into bowl, then regrind any coarse spices. Stir in turmeric and transfer to an airtight jar.
• Make the stew and rice:
• Place rice in a large bowl or saucepan and cover with cold water. Set aside to soak.
• Heat 2 Tbsp. oil in a large Dutch oven or saucepan over medium. Add half of onion and half of garlic and cook, stirring occasionally, until just beginning soften, about 3 minutes. Add 1 Tbsp. xawaash spice mix and cook until aromatic, about 1 minute. Add beef and tomato paste, stir to combine, then pour in 3 cups water. Cover and cook until beef is cooked through, about 30 minutes. Add potatoes, carrot, and bell pepper and continue to cook, thinning with water if needed, until beef is tender and vegetables are cooked through, about 15 minutes more. Season with 1 Tbsp. salt.
• Meanwhile, drain soaked rice. Heat remaining 1/4 cup oil in another large saucepan over medium. Add remaining onion and cook, stirring, until beginning to turn translucent, about 5 minutes. Add cinnamon, cloves, cardamom, and remaining 3 garlic cloves and cook until fragrant, about 1 minute. Add tomato and cook until tomato is cooked through and begins to break down, about 3 minutes. Add rice and cook until lightly fried, about 5 minutes.
• Bring 4 cups water to a boil in a small saucepan. Add boiling water, 2 Tbsp. xawaash spice mix, and remaining 2 tsp. salt to rice mixture and stir to combine. Reduce heat to low and cook, covered, until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat. Let stand, covered, 5 minutes. Fluff rice gently with a fork.
• Divide rice mixture among bowls. Spoon stew over, then top with hot sauce, cilantro, lime wedges for squeezing over, and bananas alongside.
• Do Ahead
• Xawaash spice mix can be made 2 months ahead. Store in an airtight container at room temperature, or freeze up to 6 months. Stew and rice can be made 3 days ahead. Chill separately in airtight containers, or freeze up to 6 months.

Steps:

• Brown meat in oil in a large pot. Remove with a slotted spoon.
• Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn).
• Add all spices. Stir.
• Stir in meat and 1/4 cup water.
• Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
• Stir in remaining 1-1/4 cup water.
• Cover. Simmer on low heat for 1 hour.
• Remove bay leaves and cinnamon stick.
• Serve over hot, cooked rice.
• Garnish with chopped peanuts if desired.