Lebanese Rice with Ground Beef: A Simple One-Pot Meal

Lebanese rice with ground beef is a comforting rice dish made with seasoned beef, long-grain rice, and often toasted vermicelli, then finished with crunchy nuts and herbs. This Lebanese-style version cooks the rice in the same pot as the beef, so it absorbs the warm spices and savory broth; ingredients and garnishes vary from family to family.

Ingredients

1½ cups (285 g) long-grain rice, such as basmati. Rinsing removes excess surface starch for fluffier grains.
1 pound (454 g) ground beef, preferably 85% lean. Leaner beef works too, though the finished dish will be less rich.
1 medium yellow onion (about 1 cup or 150 g), finely chopped.
½ cup (40 g) broken vermicelli, the thin pasta used in many Lebanese rice dishes. If you cannot find it, use thin angel-hair pasta broken into short pieces; the flavor is similar, though the pieces may be a little thicker.
1 tablespoon (15 ml) olive oil.
1 tablespoon (14 g) unsalted butter, or another tablespoon of olive oil for a dairy-free dish.
2¼ cups (540 ml) low-sodium beef broth, warmed. Chicken broth or water can substitute; water gives a milder result, so taste carefully before serving.
1 teaspoon (6 g) fine salt, divided, or less if your broth is salty.
½ teaspoon (1 g) ground cinnamon.
½ teaspoon (1 g) ground allspice.
¼ teaspoon (0.5 g) ground black pepper.
¼ teaspoon (0.5 g) ground cumin, optional; some versions leave it out.
⅓ cup (45 g) slivered almonds, for topping. Pine nuts are another traditional-style garnish, but they are costly and toast quickly; use the same amount.
2 tablespoons (8 g) chopped fresh parsley, for serving.
1 lemon, cut into wedges (about 60 g), optional, for serving.

Instructions

Rinse and prepare the rice. Put the rice in a fine-mesh strainer and rinse under cool water, stirring with your fingers, until the water runs mostly clear. Drain well for a few minutes. Chop the onion, measure the spices and broth, and break the vermicelli into pieces about 1 inch (2.5 cm) long if it is not already broken.
Toast the almonds. Set a heavy, lidded 3- to 4-quart (2.8- to 3.8-liter) pot over medium heat. Add the almonds and toast for about 3 minutes, stirring often, until golden in spots and fragrant. They can scorch quickly, so transfer them to a plate as soon as they are ready. Leave any crumbs in the pot.
Brown the beef and onion. Add the olive oil and butter to the pot. When the butter has melted, add the onion and cook for about 2 minutes, stirring, until it begins to soften. Add the ground beef, cinnamon, allspice, pepper, cumin if using, and half of the salt. Break the beef into small crumbles and cook for about 6 minutes, stirring frequently. Check several crumbles with a food thermometer; ground beef must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Continue cooking if needed. If a large amount of fat has collected, carefully spoon off most of it, leaving enough to coat the rice.
Toast the vermicelli. Stir the broken pasta into the cooked beef mixture and cook for about 2 minutes, stirring constantly, until most pieces turn golden brown. Keep them moving because thin vermicelli can darken quickly. The toasted pasta adds a nutty flavor and gives the rice a traditional texture.
Coat the rice and add broth. Tip in the drained rice and stir gently for 1 minute, coating the grains with the beef fat and spices. Pour in the warm broth and add the remaining salt. Stir once to distribute the rice evenly, then bring the liquid to a gentle boil. Taste a small spoonful of the liquid before it boils; it should taste pleasantly seasoned, not overly salty.
Simmer until tender. Cover the pot tightly, turn the heat to low, and cook for 18 minutes. Keep the lid closed so steam stays in the pot. If your stove runs hot, use the smallest burner or a heat diffuser to prevent the bottom from scorching. At the end, check a few grains: they should be tender and the broth should be absorbed. If the rice is still firm and the pot looks dry, add 2 tablespoons (30 ml) hot broth or water, cover, and cook for 2 to 3 more minutes.
Rest and fluff. Turn off the heat and leave the covered pot undisturbed for 10 minutes. This short rest lets moisture settle through the rice. Uncover and fluff gently with a fork, lifting from the bottom without crushing the grains. Spoon into a serving dish and top with the toasted almonds and parsley. Serve lemon wedges alongside if you like.

Tips

Rinse, then drain well. Rinsing helps keep the rice from turning gummy, but water clinging to the grains changes the liquid ratio. Let the rice drain while you prepare the other ingredients.
Use a snug lid and low heat. Rice needs trapped steam to cook evenly. A loose lid or high burner can leave hard grains on top and a scorched layer underneath. If your pot lid does not fit tightly, place a clean kitchen towel between the pot and lid, keeping the towel away from the flame or burner.
Adjust salt for your broth. Low-sodium broth makes seasoning easier to control. If using regular broth, start with less salt, taste the cooking liquid before covering, and add more only if it needs it.
Keep the garnish separate until serving. Almonds soften when stored with the rice. If preparing ahead, store them in a dry container at room temperature and add them just before serving. For nut-free servings, omit them or use toasted pumpkin seeds.

Serving Suggestions

Serve the rice warm as a main dish, with a crisp salad or vegetables to balance its savory, spiced flavor. A simple tomato and cucumber salad with lemon, parsley, and olive oil is an easy match. Plain yogurt or cucumber-yogurt sauce also works well, though it is an optional accompaniment rather than part of the rice itself.

For a larger Lebanese-inspired meal, serve smaller portions alongside hummus, roasted vegetables, or grilled chicken. The rice is filling, so a few bright, fresh sides are usually enough. Put lemon wedges on the table for anyone who wants a sharper finish, and pass extra parsley or toasted almonds separately so the garnish stays crisp.

Variations

Use Lebanese seven-spice blend. Replace the cinnamon, allspice, pepper, and cumin with 1½ teaspoons (about 4 g) Lebanese seven-spice. Blends differ, so check whether yours contains salt and adjust the added salt accordingly. The result may be more aromatic or peppery than the measured spice version, depending on the blend.

Make it with lamb. Ground lamb can replace the beef in the same quantity. It has a richer flavor and may release more fat, so spoon off excess before adding the vermicelli and rice. Cook ground lamb to 160°F (71°C) as well.

Make it vegetarian. Omit the beef and use vegetable broth. Brown 8 ounces (225 g) finely chopped mushrooms with the onion, then continue with the vermicelli and rice. The mushrooms add savory depth, but the dish will not have the same meat-forward flavor.

Change the garnish. Pine nuts, toasted cashews, or pumpkin seeds can stand in for almonds. For a more substantial finish, add a spoonful of plain yogurt at the table. Avoid stirring wet garnishes into the whole pot if you plan to store leftovers.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer the rice to shallow, airtight containers so it cools promptly, and keep it refrigerated for 3 to 4 days. Do not leave cooked rice sitting at room temperature; prompt chilling is especially important for rice dishes. Store extra toasted almonds separately if possible.

For longer storage, freeze portions in airtight containers for up to 2 months for best texture. Thaw overnight in the refrigerator or reheat from frozen with a splash of water or broth. Reheat on the stovetop over low heat, covered, stirring occasionally, or microwave in a covered dish with a little liquid. Heat leftovers throughout to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat, and add fresh parsley or crunchy nuts after warming.

Frequently Asked Questions

What is Lebanese rice with ground beef called?

It is often described as riz b lahmeh, meaning rice with meat, though names and preparations differ across households and regions. Some cooks make a simple spiced beef-and-rice dish like this one; others serve seasoned ground meat over separately cooked rice or use a related mixture as a filling. There is no single version that represents every family’s recipe.

Can I use brown rice instead of white rice?

Brown rice needs more liquid and a longer cooking time than the long-grain white rice specified here, so it is not a direct swap in this recipe. For the most reliable result, follow the liquid ratio and timing on your brown rice package, cook it separately, and serve the beef mixture over it. If you experiment in one pot, expect to adjust both broth and timing.

Why is my rice mushy or sticking to the bottom?

Mushy rice can result from excess rinsing water, too much broth, vigorous stirring, or cooking beyond the point when the grains are tender. Sticking usually means the heat was too high or the pot did not hold steam evenly. Measure the broth, drain the rinsed rice, keep the lid closed, and use low heat. Let the pot rest before fluffing rather than stirring during the simmer.

Can I make the dish ahead?

Yes. Cook it fully, cool it promptly in shallow containers, and refrigerate it for up to 3 to 4 days. Reheat the rice to 165°F (74°C) and keep the almonds separate so they remain crisp. For a dinner planned in advance, you can also chop the onion and measure the spices earlier, but keep the raw beef refrigerated until cooking.

Can I leave out the vermicelli?

Yes. The dish will still cook successfully without it, although it will lose the toasted pasta’s nutty flavor and characteristic strands. Add the rice after browning the beef and onion, then follow the same broth and simmering steps. Do not replace the vermicelli with an equal volume of another ingredient unless you also adjust the rice-to-liquid balance.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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