Spicy Beef Kofta Rice Bowl

1.Rinse the rice under cold water until the water runs clear to remove excess starch.

2.In a medium saucepan, bring 2 cups of water to a boil. Add a pinch of salt and the rinsed rice. Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

3.While the rice cooks, heat olive oil in a large skillet over medium heat.

4.Add the chopped onion and sauté for 3-4 minutes until translucent and soft.

5.Add the minced garlic, ground cumin, smoked paprika, cayenne pepper, and ground coriander. Stir and cook for 1 minute until fragrant.

6.Add the canned diced tomatoes and fresh diced tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, allowing the mixture to thicken slightly.

7.Season the tomato mixture with salt and freshly ground black pepper to taste.

8.Add the cooked kidney beans to the skillet and stir to combine. Cook for another 2 minutes until heated through.

9.Slice the leftover beef koftas into bite-sized pieces and add them to the skillet. Stir gently to warm the koftas without breaking them apart, cooking for 3-4 minutes.

10.Fluff the cooked rice with a fork and divide it between serving bowls.

11.Spoon the spicy tomato, bean, and beef kofta mixture over the rice.

12.Sprinkle chopped fresh parsley over each bowl and drizzle with lemon juice for brightness.

13.Serve immediately, optionally accompanied by a dollop of plain yogurt or tzatziki to balance the heat.