Nötkött och Tomatisås Ris-skål

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1. 1
   Set a deep stainless steel skillet over medium-high heat and add the cooking oil. Once the oil has warmed, add the ground beef and sprinkle it with a 1/2 teaspoon salt. Once the beef has browned, remove it from the pan and set aside. Keep about 2 tablespoons of rendered fat in the pan.
2. 2
   Add the diced onion to the pan and cook until translucent, about 2 minutes. Add the minced garlic to the pan and cook until fragrant, about 1 minute.
3. 3
   Add the beef back to the pan with oregano, ground cumin, and Worcestershire sauce. Top the meat with the diced tomatoes and their juices. Stir to combine.
4. 4
   Add the chicken broth and drained chickpeas to the beef mixture. Sprinkle with 1/4 teaspoon salt and stir to combine. Cover the pan and cook until the chickpeas soften, about 15 to 20 minutes.
5. 5
   While the beef mixture cooks, add the rice to a rice cooker, along with the water, salted butter, and remaining 1 teaspoon of salt.
6. 6
   When the beef and tomato mixture finishes cooking, sprinkle with red pepper flakes. Divide the rice into four bowls and top with the beef mixture. Enjoy!