Serves 4
35 min
Curried Beef Rice Bowl
Recipe GLPRe555ce8d9a9568
A fragrant and satisfying bowl featuring seasoned ground beef cooked with warm spices, served over fluffy basmati rice with sweet carrots and bright green peas. Finished with fresh cilantro and a squeeze of lemon for vibrant flavor.
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Ingredients
1½ teaspoons canola oil
1 tablespoon mild curry powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 pound lean ground beef
1⅓ cups basmati rice
2 cups shredded carrots
1 package frozen green peas
3 cups hot chicken broth
Fresh chopped cilantro for garnish
Lemon wedges for serving
Directions
In a small bowl, mix together the curry powder, ground cumin, ground coriander, and ground cinnamon.
Heat the canola oil in a large skillet over medium-high heat until it shimmers. Add the ground beef and cook, breaking it apart with a spoon, until no longer pink, about 5-7 minutes. Drain any excess fat if needed.
Add the spice mixture to the browned beef and stir well to coat all the meat. Cook for 1-2 minutes until fragrant.
Stir in the basmati rice and shredded carrots, coating them with the oil and spices. Cook for about 2 minutes, stirring occasionally.
Pour in the hot chicken broth and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed.
Stir in the frozen green peas and let sit covered off the heat for 2-3 minutes until the peas are heated through.
Fluff the rice with a fork, divide among serving bowls, top with fresh cilantro, and serve with lemon wedges on the side.
