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North African Beef and Brown Rice

North African Beef and Brown Rice

  • Prep

    25 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 35 m
Keep it Tasty

Keep it Tasty

This one-dish stew is deliciously different. It is very healthy, also. My husband asked for seconds! Serve in soup bowls.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 109.2g
  • 35%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 1818 mg
  • 73%

Based on a 2,000 calorie diet

Directions

  1. Cook and stir steak, onion, and tomato-chicken bouillon together in a large pot over medium heat until steak is browned, 5 to 10 minutes. Add garlic, 1 cup water, beef stock concentrate, carrots, and sweet potatoes to the steak mixture; cook and stir until carrots and sweet potatoes are softened, about 20 minutes.
  2. Mix 1 1/2 cups water, cabbage, cinnamon sticks, paprika, cumin, black pepper, coriander, and cardamom seeds into the steak-sweet potato mixture; bring to a boil. Add brown rice and reduce heat to low. Cover pot and simmer until rice has absorbed the liquid, about 45 minutes. Fluff rice and remove cinnamon sticks before serving.
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Reviews

Honest Omnivore
0

Honest Omnivore

9/29/2014

The cup of rice is supposed to be COOKED rice - just an FYI so you don't spend as much time as we did trying to figure that out. We used venison in place of the beef.

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