🇲🇦 MoroccoCatalog recipe
Ground beef and rice cooked down together in one skillet with bell pepper and warm cinnamon-cumin spicing, until every grain has soaked up the sauce.
For 4 servings.
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Heat the olive oil in a large skillet over medium-high heat and brown the ground beef with the onion, breaking it up as it cooks, about 6 minutes.
Add the garlic, bell pepper, cumin, paprika, cinnamon and cayenne and cook 2 minutes until fragrant.
Stir in the canned tomato, rinsed rice and beef stock, and bring to a boil.
Cover, reduce to the lowest simmer, and cook undisturbed until the rice is tender and the liquid is absorbed, about 18 minutes.
💡 Resist lifting the lid — every peek lets out steam the rice needs to cook through evenly.
Remove from the heat and rest, still covered, for 5 minutes.
Fluff with a fork, scatter with parsley and serve straight from the skillet.
Ground beef stretched with rice and vegetables in a single pan is a practical answer to feeding a family on a weeknight, drawing on the same cumin-cinnamon spicing found in kefta without the time meatballs take to shape and simmer. It borrows its flavor logic from Morocco's spiced ground-meat dishes but trades the tagine for one skillet.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.