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4 Serves
76 Mins
Heat the cooking oil in a large pot over medium heat and sauté the chopped onion and garlic until translucent and fragrant.
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VenezuelanVitamin K
33 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
48 µg / 400 µgCalcium
43 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
176 mg / 420 mgPhosphorus
476 mg / 1,250 mgPotassium
580 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
82 gAlcohol
0 g
Add the ground beef to the pot, seasoning with salt, turmeric, and cinnamon, cooking until the meat is browned throughout.
Stir in the green beans and tomato paste, cooking for a few minutes to allow the flavors to meld and the beans to soften slightly.
Add the rice to the mixture, coating it thoroughly with the meat and vegetable base, then pour in the broth or water.
Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed.
Remove from heat and let the dish stand covered for five minutes to allow the steam to finish cooking the rice evenly before serving.
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Persian
Mexican