Spiced Beef and Spinach Rice

Ev­ery­day ground spices add oo­dles of flavour to sim­ple ground beef. If spicy dishes are right up your al­ley, add a gen­er­ous pinch of cayenne pep­per along with the cumin and curry pow­der. Serve topped with a dol­lop of yo­gurt, if de­sired.

Canadian Living - Quick & Easy - - BEEF & LAMB -

HANDS-ON TIME: 25 min­utes

TO­TAL TIME: 30 min­utes

In saucepan, heat oil over medium heat; cook gin­ger, stir­ring, un­til fra­grant, about 30 sec­onds. Add onion, salt and pep­per; cook, stir­ring oc­ca­sion­ally, un­til onion is light golden, about 7 min­utes. Stir in rice; cook, stir­ring, un­til lightly toasted, about 1 minute. Stir in 1½ cups wa­ter; bring to boil. Re­duce heat, cover and sim­mer un­til no liq­uid re­mains and rice is ten­der, about 15 min­utes. Re­move from heat; let stand, cov­ered, for 5 min­utes. Fluff with fork. Spiced Beef and Spinach: Mean­while, in large non­stick skillet, heat oil over medium-high heat; cook beef, break­ing up with spoon, for 2 min­utes. Stir in gar­lic, cumin, curry pow­der, salt and pep­per; re­duce heat to medium and cook, stir­ring oc­ca­sion­ally, un­til beef is no longer pink, about 5 min­utes. Stir in spinach; cook, stir­ring, just un­til wilted, about 2 min­utes. Stir in lemon juice. Stir rice into beef mix­ture un­til com­bined; sprin­kle with al­monds. PER SERV­ING: about 521 cal, 29 g pro, 25 g to­tal fat (7 g sat. fat), 44 g carb (3 g di­etary fi­bre, 2 g su­gar), 67 mg chol, 243 mg sodium, 628 mg potas­sium. % RDI: 9% cal­cium, 31% iron, 30% vit A, 8% vit C, 27% fo­late.

MAKES: 4 serv­ings

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