Mediterranean Ground Beef & Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Resting Time
5 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
Mediterranean, Lebanese
Mediterranean Ground Beef & Rice
Description
This recipe starts by sautéing chopped onion and lean ground beef in olive oil, with the addition of a Mediterranean 7 spice seasoning, salt, and black pepper. Once the meat is browned and onions are softened, rinsed chickpeas and rinsed basmati rice are stirred in with remaining salt and the liquid chicken broth.
The mixture is brought to a boil before reducing to low heat, covered to simmer for 15 minutes until the rice is cooked through. Removing from heat but keeping covered allows the rice to steam for an additional 5 to 10 minutes, resulting in a fluffy texture that fully absorbs the flavors.
The final dish is garnished with fresh parsley, adding a mild herbal note. This one-pot meal offers a balanced combination of protein, legumes, and grains, making it suitable for a filling lunch or dinner. The recipe is practical for using common pantry ingredients and versatile to adapt with other vegetables or broth substitutions.
Store leftovers in an airtight container in the fridge for up to 4 days and reheat on the stovetop.Add any vegetables you have available to customize the dish.Substitute water or vegetable broth for chicken broth if preferred.If using quinoa instead of rice, reduce the liquid by one cup to maintain proper cooking.
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1 pound ground beef lean
- 1 teaspoon 7 spice seasoning
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
- 1 ounce chickpeas rinsed and drained, canned
- 2 cups basmati rice rinsed
- 3 ½ cups chicken broth
- parsley for serving, fresh
Instructions
- In a large pot of medium heat, heat the olive oil. Add the onions and ground beef and season with the 7 Spice and ½ teaspoon of salt and pepper. Cook until the onions are soft and the ground beef is browned, about 5-8 minutes.
- Add the chickpeas and the rice, remaining 1 teaspoon of salt and stir to combine. Pour the chicken broth or water on top.
- Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until the rice is fully cooked. Remove from heat but keep covered, and allow the steam to continue cooking the rice for 5-10 more minutes.
- Fluff the rice, sprinkle with fresh parsley and serve warm.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days and reheat on the stovetop.
- Add any vegetables you have available to customize the dish.
- Substitute water or vegetable broth for chicken broth if preferred.
- If using quinoa instead of rice, reduce the liquid by one cup to maintain proper cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 1143mg | 48% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 99IU | 2% |
| Vitamin C | 11mg | 12% |
| Calcium | 37mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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