Moroccan Spiced Beef and Rice Skillet

Method

1. 1

   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.

2. 2

   Add the garlic, bell pepper, cumin, paprika, cinnamon and cayenne and cook 2 minutes until fragrant.

3. 3

   Stir in the canned tomato, rinsed rice and beef stock, and bring to a boil.

4. 4

   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.

5. 5

   Remove from the heat and rest, still covered, for 5 minutes.

6. 6

   Fluff with a fork, scatter with parsley and serve straight from the skillet.