Egyptian Rice Beef Bowl
- Van Osch Farms
- Jun 5
- 2 min read
Inspired by Koshari, a traditional street food in Egypt, this weeknight rice bowl features a hearty mixture of protein and fibre-rich whole grain, beans and ground beef, all topped with a zesty tomato salsa. This meal gets an iron boost with the synergy-effect of combining meat, beans, chard, and whole grain.

MAKES 4 Servings - PREP TIME 15 min - COOK TIME 1 hr - TOTAL TIME 1 hr 15 min
Ingredients
Salsa
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
Directions:
Salsa
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.
Tips
• 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.
For the original recipe, click here.