Go Back
–+ servings
A white platter filled with mixed rice, ground meat, peas, carrot pieces, and topped with toasted slivered almonds and fresh herbs, with a serving spoon beside it on a blue background.
4.97 from 30 ratings

Hashweh Rice (Arabic Keema Rice with ground beef)

Yield: 10 servings
Prep: 5 minutes
Cook: 40 minutes
Author: Amina Al-Saigh
Hashweh rice is delicious Middle Eastern rice with ground beef and vegetables. Seasoned with warm spices and cooked to fluffy perfection, it's the perfect complete meal in one pot! 
Print Pin Recipe

Ingredients
 

  • 650 g lean ground beef
  • 2 onions, small, finely diced
  • 3 tablespoons vegetable oil
  • 3 cups frozen peas and carrots
  • 3 teaspoons allspice
  • 2 teaspoons ground cinnamon
  • 3 1/2 teaspoons salt
  • 3/4 teaspoon black pepper, more per preference
  • 3 cups white basmati rice
  • 4 1/2 cups water

For Garnish

  • 1/2 cup slivered almonds, optional
  • 1/4 cup raisins, optional
  • 1/4 cup parsley, optional

Instructions
 

  • Start by finely dicing the 2 onions. Then, to a non-stick pot, add the 3 tablespoons vegetable oil and the onions and cook on medium heat for 5 minutes until onions are softened slightly.
  • Add the 650 g lean ground beef and break it down using a wooden spoon. Cook it on medium heat for 7-10 minutes until browned and the juices start to dry up.
  • Add the 3 teaspoons allspice, 2 teaspoons ground cinnamon, 3 1/2 teaspoons salt, 3/4 teaspoon black pepper, along with the 3 cups frozen peas and carrots. Stir to combine and continue to cook for 5-7 minutes until the mixture looks dry.
  • Wash the 3 cups white basmati rice several times until the water runs clear and drain it well. Add the rice to the pot along with the 4 1/2 cups water. Mix gently to combine.
  • Turn the heat to medium high and allow the mixture to start bubbling - this should take only a few minutes. As soon as it starts to bubble, cover immediately and decrease the heat to low. Leave the rice to cook undisturbed for 20 minutes.
  • Meanwhile, work on the garnish. Toast the 1/2 cup slivered almonds in a pan with 1/2 tablespoon of oil until golden brown. Once they're done, add the 1/4 cup raisins in there to warm them through. Chop the 1/4 cup parsley if using.
  • After 20 minutes, turn off the heat and leave the pot covered for a further 10 minutes. Open the pot and fluff the rice with a fork then serve with the garnish on top.

Notes

  • Recipe makes a big batch and you can halve it if required
  • Measurements are exact for white basmati rice. You can try other types of rice such as brown rice but must use more water and double the cooking time
  • It's important that once you cover the rice and set the heat to low, you don't uncover it for 20 minutes! The steam needs to stay inside the pot to properly cook the rice
Serving: 1serving, Calories: 411kcal, Carbohydrates: 58g, Protein: 21g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 40mg, Sodium: 1066mg, Potassium: 477mg, Fiber: 4g, Sugar: 1g, Vitamin A: 4420IU, Vitamin C: 7mg, Calcium: 72mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review below!