Indian-Style Beef Keema Matar with Basmati Rice

Rinse the brown rice thoroughly under cold water until the water runs clear. Cook according to package instructions in 1.5 cups of water until tender and fluffy.

Heat a heavy-bottomed pan over medium-high heat. Add the ground beef and brown it, breaking it apart with a wooden spoon until it loses its pink color. Remove excess fat if necessary.

Add finely diced onions to the pan with the beef. Sauté until the onions are translucent and beginning to caramelize, about 6 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Fold in the fresh spinach and cook until wilted.

Season the mixture with a generous amount of cumin, turmeric, and coriander (adjust to taste, keeping in mind the macro counts).

Once the beef is fully cooked and the flavors have melded, remove from heat.

Serve the beef mixture over a warm bed of brown rice. Garnish with fresh cilantro leaves if available for a bright, herbal finish.