Beef and Brown Rice with North African Flavors

Ingredients 0/15

Step 1

Cook the steak, onion, and tomato-chicken bouillon together in a large pot over medium heat. Stir occasionally and cook until the steak is nicely browned, which should take about 5 to 10 minutes. Next, add the garlic, 1 cup of water, beef stock concentrate, carrots, and sweet potatoes to the pot. Keep stirring and let everything cook until the carrots and sweet potatoes are tender, around 20 minutes.

Step 2

Once those are soft, pour in 1 1/2 cups of water along with the cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds. Bring the whole mixture to a boil. When it’s bubbling, add the brown rice, then lower the heat to a gentle simmer. Cover the pot and let it cook until the rice has absorbed all the liquid and is tender, about 45 minutes.

Step 3

Before serving, fluff the rice with a fork and be sure to fish out the cinnamon sticks. Enjoy!