North African Beef and Brown Rice

Ingredients

• 0.5 pound beef round steak diced
• 1 tablespoon beef stock concentrate 
• 1 cup brown rice 
• 0.8 cup cabbage shredded finely
• 0.3 pound carrots cut into 1/2-inch dice
• 1 tablespoon tomato-chicken bouillon granules knorr® (such as )
• 2  cinnamon sticks 
• 3 cloves garlic minced
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.5 teaspoon ground pepper black
• 0.5 small onion diced finely
• 5  cardamom seeds black
• 1.5 teaspoons paprika smoked
• 0.8 pound sweet potatoes cut into 1/2-inch dice
• 1.5 cups water 

Equipment

• pot

Directions

1. 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.
2. 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.
3. 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.
4. 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.