Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 2/3 cup water
• 1/3 cup long grain rice
• 1/8 tsp. plus 1 tsp. kosher salt, divided
• 1 Tbsp. olive oil
• 2 large onions, coarsely chopped (2 1/2 cups)
• 1 1/2 lb. ground beef (85% lean)
• 3 large garlic cloves, minced
• 1/2 to 3/4 cup lower-sodium beef broth
• 1 medium red bell pepper, chopped
• 1 Tbsp. ground allspice
• 1 tsp. ground cinnamon
• 1/2 tsp. pepper
• 1/2 cup raisins
• 1/4 cup pine nuts

Directions

1. Combine water, rice and 1/8 tsp. of the salt in a small saucepan; bring to a boil over medium-high heat. Cover and reduce heat to medium-low to low; simmer 15 to 20 minutes or until tender. Remove from heat; fluff with fork.

2. Meanwhile, heat oil in large deep skillet over medium-high heat until hot. Add onions; cook 5 minutes or until beginning to brown and soften, stirring occasionally. Add beef; cook 5 minutes, stirring frequently. Add garlic; cook nd stir 30 seconds or until beef is thoroughly cooked and no longer pink, stirring occasionally.

3. Stir in bell pepper, allspice, cinnamon, remaining 1 tsp. salt and pepper; cook 2 minutes. Reduce heat to medium; stir in cooked rice and raisins. Cook 2 to 3 minutes or until bell pepper is crisp-tender, stirring occasionally and adding additional broth if mixture is dry. Stir in pine nuts.

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