Spiced Rice With Beef Recipes

5 SPICE BEEF & RICE

Steps:

• Brown meat and onion.
• Stir in seasonings, soup, tomatoes and rice. You may need a little bit of extra water if using brown instant rice.
• Bring to a boil, and then reduce the heat.
• Simmer for 5 to 10 minutes, stirring occasionally, until rice is cooked.
• Serve with sliced olives (optional). Salt and pepper to taste.

SPICY RICE WITH GROUND BEEF (ONE DISH MEAL)

Steps:

• In a Dutch oven: brown ground beef with garlic powder and green pepper until beef and pepper are cooked through; drain off excess fat.
• Add onion soup mix, pepper medley, can tomatoes, beef broth and vegetable juice; mix well.
• Bring contents to a boil and simmer for 5-10 minutes until onions in soup mix are soft; add rice. Cover pot and remove from heat. Let stand for 6-7 minutes or until rice is cooked through.

SOMALI BEEF STEW WITH SPICED RICE (BARIIS MARAQ)

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.

EAST INDIAN-STYLE SPICED BEEF WITH RICE

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.