Lebanese Beef Mince and Rice
A simple one pot Lebanese style mince and rice dish
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 500 g beef mince 10 percent fat
- 1 teaspoon allspice
- One and one half teaspoons cooking salt
- One half teaspoon black pepper
- 2 cups basmati rice rinsed
- Three and one half cups chicken broth or water with 2 chicken stock cubes or just water
- Fresh parsley for serving
Method
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about two to three minutes, without letting it brown.
- Add the allspice, salt, and black pepper, and stir for about thirty seconds to toast the spices and bring out their aroma.
- Add the beef mince and break it up as it cooks. Cook for about five minutes or until the mince is fully browned and no longer pink.
- Stir in the rinsed basmati rice and your broth or water with stock cubes. Mix everything together well.
- Turn the heat up to high to bring the mixture to a gentle simmer.
- Once it starts to simmer, cover with a lid, reduce the heat to low, and cook untouched for fifteen minutes.
- Turn off the heat and let the pot sit covered for another ten minutes to steam and finish cooking.
- Fluff the rice gently with a fork before serving.
Watch it being made
Tips
- Top with toasted pine nuts for extra flavour and crunch.
- Serve with fresh parsley, chopped tomatoes, or a light side salad.
- If the rice looks dry, add a splash of hot water and cover for a few minutes.
Storage
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently with a splash of water to loosen the rice.
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