cooking / food / Middle Eastern food / recipes

Spice the rice

February 2, 2012

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Putting a favorable meal together gets easier when the ingredients matter. When it comes to The Cookery’s rice and spice dish, go with a traditional basmati if you can work it into the food budget. It’s certain that basmati adds up more quickly than alternatives, but you’ll appreciate the results. 

Rice and spice

1 cup basmati rice

2 cups water

1 pound ground beef (not too lean)

1 tablespoon olive oil

1 onion, diced

2 tablespoons ground cumin

3 cups diced tomatoes

1 cup fresh cilantro, chopped

salt and pepper

If you have a rice cooker, put it to work. Steam rice in water with a rice cooker or on the stove top. (I get the rice going before I begin chopping.) Warm olive oil in large frying pan. Add onion, cumin, and ground beef. Brown evenly, and don’t drain unless you need to carefully mind the menu. Fold in tomatoes. Stir and cook over medium heat five minutes. Add steamed rice to pan ingredients. Salt and pepper to your liking, and add chopped cilantro just before serving.

Yield: 6 generous servings.    



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