Turkish · Dinner
Spiced Beef Rice with Tomato
Turkish-style rice pilaf simmered in tomato-rich broth with browned ground beef, onion, garlic, and warm spices. The beef is seared until crumbly, tomato paste and canned tomato deepen the sauce, and short-grain rice absorbs everything as it cooks. Finished with parsley and served warm as a one-pot main.
$4
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
658Calories
35.8gProtein
29.2gFat
60.2gCarbs
6.2gSugar
4.3gFiber
1039mgSodium
133mgChol
12.5gSat Fat
930mgPotassium
78mgCalcium
5.4mgIron
2.5mcgVitamin B12
11mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Chop the onion finely, mince the garlic, and rinse the rice in a sieve under cold water until mostly clear.
2
Sear
Melt butter in a medium saucepan over medium-high heat. Brown the ground beef, breaking it into crumbles, about 5 minutes until no pink remains.
3
Sauté
Add the chopped onion and minced garlic to the pan and cook over medium heat for 4 minutes until the onion softens and turns translucent.
4
Bloom
Stir the tomato paste, cumin, and paprika into the pan and cook over medium heat 1 minute until the paste darkens slightly.
5
Simmer
Add the crushed canned tomato, rinsed rice, chicken stock, salt, and pepper. Stir once and bring to a boil over high heat, about 3 minutes.
6
Simmer
Reduce heat to low, cover tightly, and cook 15 minutes until rice absorbs the liquid and steam holes appear on the surface.
7
Rest
Remove from heat and let the pan stand covered for 5 minutes so the rice firms up.
8
Plate
Fluff the rice gently with a fork, spoon onto a plate, and scatter the chopped parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground beef
- 22 tablespoon (28g) butter
- 11 onion
- 4 cloves4 cloves garlic
- 22 tablespoon tomato paste
- 3.6 oz50g, about a fifth of a 14.5 oz can canned tomato
- 1 cup190g basmati rice
- 1 1/2 cup360ml chicken stock
- 11 teaspoon cumin
- 11 teaspoon paprika
- 1/21/2 teaspoon salt
- 1/41/4 teaspoon black pepper
- 22 tablespoon parsley
