Arabic Mince Rice Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 2 bell peppers, red and yellow
- 400 g minced beef
- 200 g rice, Eyptian (short rain rice or rice puddin)
- 70 g raisins
- salt and pepper
- 1 tablespoon olive oil
- some ginger
- some cinnamon powder
- some mint
- some paprika powder
- 450 ml water
Print Recipe
Pin Recipe Instructions
- Bring 450 ml of water to the boil, lightly salt. Put the rice and raisins in the boiling water and cook for 15 minutes.
- Meanwhile, finely chop the onion and cut the peppers into small cubes. Heat the olive oil in a pan and sweat the onion until translucent. Add the minced meat and fry briefly until the meat juice has evaporated. Then add the pepper cubes.
- Season everything with salt, pepper, a little ginger, mint and paprika powder. Continue cooking for about 5 minutes. Round off with cinnamon and let it steep for another 5 minutes on a very low flame.
- Mix the finished raisin rice with the meat well and let it steep for another 1 - 2 minutes so that the rice also absorbs the spices.
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