North African Beef And Brown Rice Recipes

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NORTH AFRICAN BEEF AND BROWN RICE



North African Beef and Brown Rice image

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

Provided by Keep it Tasty

Categories     World Cuisine Recipes     African

Time 1h35m

Yield 2

Number Of Ingredients 17

½ pound beef round steak, diced
½ 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
⅓ pound carrots, cut into 1/2-inch dice
¾ pound sweet potatoes, cut into 1/2-inch dice
1 ½ cups water
¾ cup finely shredded cabbage
2 cinnamon sticks
1 ½ teaspoons smoked paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon ground coriander
5 black cardamom seeds
1 cup brown rice

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 649.4 calories, Carbohydrate 109.2 g, Cholesterol 57.3 mg, Fat 9.7 g, Fiber 15.5 g, Protein 31.4 g, SaturatedFat 2.7 g, Sodium 1818.1 mg, Sugar 13.1 g

NORTH AFRICAN CHICKEN AND RICE



North African Chicken and Rice image

I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 8 servings.

Number Of Ingredients 16

1 medium onion, diced
1 tablespoon olive oil
8 boneless skinless chicken thighs (about 2 pounds)
1 tablespoon minced fresh cilantro
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 cup golden raisins
1/2 to 1 cup chopped pitted green olives
1 medium lemon, sliced
2 garlic cloves, minced
1/2 cup chicken broth or water
4 cups hot cooked brown rice

Steps:

  • In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.

Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.

BAKED BEEF AND BROWN RICE



Baked Beef and Brown Rice image

Ever since a neighbor shared this recipe a few years ago, it's been a family favorite. Wheat germ and brown rice give an added boost of nutrition.-Pam Goodlet, Washington Island, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 11

1 cup uncooked brown rice
1 large onion, sliced
4 medium carrots, grated
1-1/2 pounds lean ground beef
1 medium green pepper, diced
2 teaspoons salt
2 cups tomato juice
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
1-1/2 cups shredded cheddar cheese
1/2 cup toasted wheat germ

Steps:

  • In a greased 13x9-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350° for 1-1/2 hours or until the rice is tender.

Nutrition Facts :

CASABLANCA CHICKEN AND RICE (ZWT3 NORTH AFRICA)



Casablanca Chicken and Rice (Zwt3 North Africa) image

North African style chicken and rice from Maria Luisa Scott and Jack Denton Scott's book "Rice:More than 250 Unexpected ways to Cook the Perfect Food". They recommend serving it garnished with plain yogurt and a salad of tomato or avocado, or pineapple slices.

Provided by Acerast

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1 tablespoon olive oil
4 large chicken thighs
salt
2 medium onions, chopped
2 garlic cloves, minced
1 cup long-grain rice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon fresh ginger, chopped
1/8 teaspoon red pepper flakes
8 ounces tomatoes, mashed with a fork
1/2 cup smooth peanut butter
1 1/2 cups chicken broth
4 hard-boiled eggs
plain yogurt, garnish (optional)

Steps:

  • In a dutch oven, heat the butter and oil over medium heat.
  • Evenly brown the chicken, seasoning with salt as you go.
  • Remove the thighs, and stir in the onions and garlic. Cook for 5 minutes or until they are soft - do not brown.
  • Return the thighs to the pot and spoon the rice between them.
  • Place the peanut butter and broth in a blender or food processor; blend until smooth and incorporated.
  • Add the cumin, coriander, ginger, and hot red pepper flakes to the peanut butter mixture; blend briefly.
  • Stir in the tomatoes and pour over the chicken and rice.
  • Bring the casserole to a boil, cover, loser the heat and simmer for 30 minutes, or until the thighs and rice are just tender.
  • Add the eggs to the pot, spooning the rice over them, cover and cook for 5 minutes or until the eggs are heated through.
  • Serve with plain yogurt and a salad of tomato or avocado, or pineapple slices.

Nutrition Facts : Calories 793.5, Fat 49, SaturatedFat 15.3, Cholesterol 313.9, Sodium 636.9, Carbohydrate 53, Fiber 4.2, Sugar 7.8, Protein 37

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