Lebanese Beef Mince & Rice

Lebanese Beef Mince & Rice

One pot spiced beef, chickpeas, and fluffy basmati rice cooked in broth

Prep

10 mins

Cook

25 mins

Serves

6

Difficulty

Easy

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Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 500 g lean beef mince
• 1 teaspoon Lebanese seven spice (or substitute 1 teaspoon allspice, 1/2 teaspoon cinnamon, and 1/4 teaspoon black pepper)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper, extra
• 1 × 380 g can chickpeas, rinsed and drained
• 2 cups basmati rice, rinsed and drained
• 3 1/2 cups chicken broth
• Fresh parsley, for serving

Method

1. Heat olive oil in a large pot over medium heat. Add onion and cook 3 minutes until softened.
2. Add beef mince, breaking it up, and cook until mostly browned.
3. Add spices and stir for 20 seconds to toast.
4. Add rice and stir for 20 seconds.
5. Add broth, chickpeas, salt, and pepper. Stir and bring to a gentle simmer.
6. Cover and cook on lowest heat for 12 minutes.
7. Turn heat off and rest, covered, for 10 minutes.
8. Fluff, garnish with parsley if desired, and serve.

Tips

• Rinse rice well until water runs mostly clear for fluffier grains
• Keep heat very low once covered so the bottom does not catch
• Resting for 10 minutes is key for perfect texture, do not skip it
• If using the spice substitute, stir it in for the full 20 seconds so it blooms properly

Storage

• Store airtight in the fridge for up to 4 days
• Reheat with a splash of water or broth to loosen the rice
• Freeze in portions for up to 2 months, thaw overnight then reheat

Macros (approx)

Calories

470 kcal

Protein

25 g

Carbs

62 g

Fat

12 g

Based on 6 serves. Values are estimates and will vary by brand and mince fat percentage.