Macedonian Spiced Rice with Meat and Vegetables

Ingredients

In the original Spanish dish, Arròs brut, the rice is cooked with a variety of meats, such as pork, chicken, and rabbit, along with vegetables and spices. However, in this Macedonian adaptation, the focus is on using beef or lamb as the main meat component. Additionally, the spices used in the Macedonian version may differ slightly, incorporating flavors commonly found in Macedonian cuisine, such as paprika and cumin. We alse have the original recipe for Arròs brut, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into bite-sized pieces 500g (1.1 lb) beef or lamb, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup frozen peas 1 cup frozen peas
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the beef or lamb pieces to the pot and cook until browned on all sides. Remove the meat from the pot and set aside.
3. 3.
   In the same pot, add the diced bell pepper and carrot. Sauté for a few minutes until slightly softened.
4. 4.
   Return the meat to the pot and add the frozen peas, rice, beef or vegetable broth, tomato paste, paprika, cumin, and cinnamon. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
6. 6.
   Season with salt and pepper to taste. Fluff the rice with a fork and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Beef or lamb — For tender meat, choose cuts that are suitable for slow cooking, such as chuck roast or lamb shoulder. Trim any excess fat before cutting into bite-sized pieces.
• Long-grain rice — Rinse the rice under cold water before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra burst of flavor, marinate the meat in the spice mixture for a few hours or overnight before cooking.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Serve the Macedonian Spiced Rice with Meat and Vegetables with a dollop of Greek yogurt on the side for a creamy and tangy contrast.

Serving advice

Serve the Macedonian Spiced Rice with Meat and Vegetables as a main course, accompanied by a fresh salad or a side of pickled vegetables. It can also be enjoyed on its own as a comforting and filling meal.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a large serving dish or individual plates, allowing the vibrant colors of the vegetables to shine through.