I Like...Arabic Rice

I was in charge of the main dish for our small group last week, and I've been wanting to embrace my Egyptianness and start learning how to make some of my favorite recipes that my mom and Teta (grandmother) make. I thought about making Moussaka, my all-time favorite, delicious Teta meal, but given that I am still working on my cooking skills (especially with meat) and that Teta's recipes usually go something like, "Put in some eggplant, the right amount of all spice, some more tomatoes, enough nutmeg, etc.," I was scared to subject my poor friends to an entirely new recipe. Sooo, I decided to make the much easier - but still delicious - Arabic rice, and it turned out wonderful! So dear readers, I decided to post this recipe in case anyone is feeling adventurous in cooking and wants to try something new. I used lean (93/7) ground beef, so it really is pretty healthy, too. The flavors are definitely different, and I love that Egyptian food often uses spices that we typically relegate to cookies and coffee cakes. Delish!

1.5 lbs ground beef
3 tbsp garlic powder (yes, 3 tbsp is correct!)
2 tbsp cinnamon
1 tbsp ground all spice
2 cups of long grain rice
4 cups beef broth (~3 cans)
¼ cup toasted slivered almonds
2 chopped green onions
Rice Wine Vinegar or Lemons

Combine first four ingredients in large skillet. Cook over medium heat til meat is browned, stirring til it crumbles. Stir in rice, beef broth. Bring to a boil. Cover, reduce heat, and cook 25 minutes or until rice is tender/liquid is absorbed. Sprinkle with toasted almonds and green onions and serve with lemon wedges. Note: I lovvve tons of lemon on mine, it's a great contrast with the toastiness of the almonds and all of the spices.

Happy eating!