Rice is always a great choice for a side dish, but adding some ground beef, vegetables and spices make it a wonderful entree as well.
Rice has always been one of my favorite side dishes, but every so often I like to add vegetables and meats and turn that basic side into a wonderful main course. While fried rice is usually my go-to rice entree and the perfect way to use up those extra veggies and leftover proteins, Redbook showed me a different way to prepare one of my favorite starches. They suggested adding curry and ground beef, two ingredients I’d never even considered. But those two ingredients gave the rice a delicious flavor and gave me a new way to turn that leftover starch into a wonderfully delicious dinner.
Curried beef rice bowl
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 onion, chopped
- 1 pound ground beef
- 1-1/2 cups basmati rice
- 1 (10 ounce) bag frozen peas and carrots
- 2 cups chicken stock
- Heat the oil in a large skillet over medium-high heat. Add the curry powder, cumin, coriander, cinnamon and onion to the pan and cook until onion is tender, about four minutes.
- Add the ground beef and cook until the beef is browned, another three minutes. Stir in the rice, peas and carrots until combined.
- Add the broth and bring to a boil. Reduce the heat to low, cover and cook for 15 minutes. Remove from the heat and let stand for five to seven minutes until the liquid is absorbed. Uncover, fluff with a fork and serve.