Spiced Beef and Kidney Bean Rice Skillet

Instructions

1. 1

   Rinse the rice under cold water until it runs clear. Put it in a saucepan with 600 ml water and 0.5 tsp salt. Bring to a boil, then cover and simmer on low for 15 minutes, until the water is absorbed and the grains are tender. Take it off the heat and let it stand, covered, for 5 minutes.

   ~20 min

   Why?
2. 2

   While step 1 cooks

   While the rice cooks, finely chop the onion and cut the peppers into 1.5 cm pieces.

   ~6 min

3. 3

   Heat 2 tbsp oil in a large skillet over medium-high heat. Add the minced beef and cook for 6 to 8 minutes, breaking it up with a spoon, until it is browned and no pink remains.

   ~8 min

   Why?
4. 4

   Add the onion and peppers to the skillet and cook for 6 minutes, stirring, until the onion is soft and the peppers begin to soften.

   ~6 min

5. 5

   Push the vegetables aside, lower the heat to medium, and add 1 tsp cumin, 1.5 tsp chili powder, 1 tsp ground coriander, 1 tsp paprika, 1 tsp dried oregano, 1 tsp garlic powder and 1 tsp onion powder. Stir for 45 seconds, until the spices smell toasted.

   ~1 min

   Why? Chef's tip Technique
6. 6

   Add the canned tomatoes, kidney beans, 1 tsp salt and 0.5 tsp black pepper. Stir well, bring to a gentle simmer, and cook for 12 minutes, until the sauce thickens and coats the beef.

   ~12 min

   Why? Chef's tip Technique
7. 7

   Fluff the rice with a fork and spoon it into bowls. Top with the spiced beef and kidney bean mixture and serve hot.

   ~5 min