Ras El Hanout Beef and Turmeric Rice with Blistered Tomatoes and Lemon Harissa Sauce

This vibrant one-pan meal brings together the warm, aromatic spices of Ras el Hanout with tender ground beef, blistered tomatoes and a colorful turmeric-infused rice. Studded with chopped spinach and sweet dried cranberries, the rice is a beautiful golden bed for the savory beef. A quick lemon harissa sauce adds a bright, creamy finish that ties everything together.

Ready in just 25 minutes, this dish is perfect for busy weeknights when you crave something bold and satisfying. The combination of textures-from the juicy tomatoes to the fluffy rice-makes every bite exciting. Serve with extra lemon wedges for a fresh pop of citrus.

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Ingredients

2 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Melt butter in a small pot over medium heat. Stir in turmeric and cook until fragrant, about 30 seconds. Add rice, stock concentrate, 1¼ cups water, salt and pepper. Bring to a boil, then reduce heat to low, cover and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, quarter the lemon. Halve, peel and thinly slice the onion. Roughly chop the spinach.
3. In a small bowl, combine harissa aioli, garlic powder and a squeeze of lemon juice. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until blistered, 2-3 minutes. Transfer to a plate and wipe out the pan.
5. Heat another drizzle of olive oil in the same pan over medium-high heat. Add beef, onion, ras el hanout, sugar, salt and pepper. Cook, stirring occasionally, until beef is browned and cooked through, 4-6 minutes.
6. Fluff the rice with a fork and stir in spinach and cranberries. Season with salt and pepper. Divide rice between bowls, top with beef and blistered tomatoes and drizzle with lemon harissa sauce. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. For best results, use a long-grain white rice. If using brown rice, increase the liquid and cooking time accordingly.

What can I substitute for harissa aioli?

You can mix 2 tablespoons of mayonnaise with 1 teaspoon of harissa paste and a squeeze of lemon juice as a quick substitute.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and harissa aioli to be sure.