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Moroccan-Spiced Beef Apricot Rice Bake
Andre Lewis

Moroccan-Spiced Beef Apricot Rice Bake

Warm cumin, cinnamon and coriander season beef and rice, while dried apricots soften into small sweet-tart pieces. Chickpeas help one pound of meat fill ten plates. The spices toast briefly in the browned beef so the covered rice bake does not mute them.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne
  • 1 1/2 cups basmati rice rinsed
  • 1 can chickpeas 15 ounces, rinsed
  • 3/4 cup dried apricots chopped
  • 3 cups low-sodium beef broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef and onion and drain.
  2. Add garlic, cumin, coriander, cinnamon and cayenne and cook for 45 seconds.
  3. Transfer to the dish and stir in rice, chickpeas, apricots, broth, salt and pepper.
  4. Cover tightly with foil and bake 40 to 45 minutes until the rice is tender.
  5. Rest covered for 10 minutes, fluff gently and serve.