North African Beef and Brown Rice

admin 25/04/20 Recipes





Yield

2 servings

Prep Time

25

Cook Time

70



Ingredients

1/2 pound: beef round steak, diced

1/2 small: onion, finely diced

1 tablespoon: tomato-chicken bouillon granules (such as KnorrĀ®)

3 cloves: garlic, minced

1 cup: water

1 tablespoon: beef stock concentrate

1/3 pound: carrots, cut into 1/2-inch dice

3/4 pound: sweet potatoes, cut into 1/2-inch dice

1 1/2 cups: water

3/4 cup: finely shredded cabbage

2: cinnamon sticks

1 1/2 teaspoons: smoked paprika

1/2 teaspoon: ground cumin

1/2 teaspoon: ground black pepper

1/2 teaspoon: ground coriander

5: black cardamom seeds

1 cup: brown rice


Directions

Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.

Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.


Nutrition

Calories: 649 kcal

Carbohydrates: 109.2 g

Cholesterol: 57 mg

Fat: 9.7 g

Fiber: 15.5 g

Protein: 31.4 g

Sodium: 1818 mg



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