Egyptian Rice Beef Bowl - Canadian Beef | Canada Beef
Egyptian Rice Beef Bowl

Egyptian Rice Beef Bowl

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Egyptian Rice Beef Bowl

Egyptian Rice Beef Bowl

  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75
  • Serving: 4


1 tbsp olive oil

4 tsp white vinegar

1/2 tsp sugar

1/4 tsp salt

3 ripe tomatoes, seeded and chopped

1 shallot, thinly sliced

1/3 cup chopped parsley

Rice & Beef
1 tbsp olive oil

1 lb (500 g) lean ground beef

2 tsp ground cumin

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp each ground allspice and nutmeg

1/4 tsp each ground ginger and coriander

3 cloves garlic, minced

1 cup brown rice

1 cup no-salt added canned kidney beans or chickpeas, rinsed and drained



Whisk oil with vinegar, sugar and 1/4 tsp salt until dissolved. Add tomatoes, shallot and parsley. Let stand at room temperature until ready to serve.

Rice & Beef

Heat oil in a large, nonstick skillet set over medium-high heat. Crumble in beef. Stir in cumin, salt, cinnamon, allspice, nutmeg, ginger, coriander and garlic. Cook, breaking up into small crumbles, for 5 to 7 minutes or until browned.
Stir in rice and beans until well combined. Add 3 cups water. Bring to a boil; cover and reduce heat. Cook for 20 to 25 minutes or until liquid is absorbed. Remove from heat. Let stand for 5 minutes. Fluff with a fork. Serve over wilted greens and top with salsa.

Wilted Greens

Heat 1 tbsp oil with 1 crushed clove garlic in a large skillet set over medium-high heat. Add 1 bunch trimmed, washed and torn rainbow Swiss chard or kale. Season with salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes or until wilted.


• Add a good pinch of chili flakes to sautéed greens for a little heat.
• Use whatever canned beans you have on hand such as kidney, navy, chickpeas or even mixed beans.