Spicy Beef and Rice

We all love to have our simple, quick, and tasty one pan thirty minute meals during the week. This spicy beef and rice is my favorite, on the table in less than half an hour, with minimal mess.

I have been playing around with the spice levels in this recipe for a long time now (saying that, I mean about a year!) and I finally have the perfection I was looking for. The spices balance each other perfectly and it has just the right about of heat.

If you have young kids, you can very easily dial down or omit the chili!

Spicy Beef and Rice

Serves 4

1 onion, finely diced
3 cloves garlic, crushed
1 red chili, finely diced (remove the spine and seeds to take away the heat of the chili, if desired)
400 g (14 oz) ground beef
2 tsp curry powder
2 tsp garam masala
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1 cup basmati or other long grain rice
400 g (14 oz) tin of diced tomatoes
2 Cups beef stock

1. Heat a dash of oil in a large frying pan over a medium heat. Fry the onion, garlic, and chili for about five minutes. Add the beef and cook until browned.

2. Add the seasonings and cook for a further 1 minute.

3. Add the rice, tomatoes, and stock. Bring to a simmer. Cover and simmer for about 15 minutes, until the liquid is absorbed and the rice cooked. Stir a couple of times during the cooking process so that the rice doesn't stick to the bottom.


*Photos updated April 2015