North African Beef and Brown Rice

Ingredients

• 0.5 pounds beef round steak , diced
• 0.5 small onion , finely diced
• 1 tablespoon tomato-chicken bouillon granules , such as Knorr®
• 3 cloves garlic , minced
• 1 cup water
• 1 tablespoon beef stock concentrate
• 0.33 pounds carrots , cut into 1/2-inch dice
• 0.75 pounds sweet potatoes , cut into 1/2-inch dice
• 1.5 cups water
• 0.75 cups finely shredded cabbage
• 2 cinnamons sticks
• 1.5 teaspoons smoked paprika
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground coriander
• 5 blacks cardamom seeds
• 1 cup brown rice

Instructions

1. 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. 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.