CURRIED BEEF AND RICE SKILLET DISH

1/2 tbsp canola oil

1 tbsp curry powder (mild)
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 lb lean ground beef
1 1/3 cups basmati rice, well rinsed
2 cups shredded carrots
1 pkg (9-10 oz) frozen peas
3 cups hot or vegetable broth
chopped fresh cilantro for garnish, optional
fresh lemon wedges for garnish, optional

In a large, deep skillet over medium-high heat, heat the canola oil; add the curry powder, cumin, coriander, and cinnamon, stirring quickly to combine.  Crumble the ground beef into the skillet and stir with a large spoon to break up the meat as it cooks for around four minutes or until browned. 

Stir the rice, carrots, and peas into the beef mixture.

Add the hot broth and bring skillet mixture to a boil.  Place a lid on the skillet, reduce heat to low and cook 15 to 16 minutes.  Remove from the heat but do not remove lid.  Allow to stand for 5 minutes or until the liquid is absorbed.

Remove lid and fluff with a fork before serving.  Sprinkle with the cilantro and add the lemon wedges, if desired.

The file photo

Yield: 4 servings