| Ingredient | Quantity | |
| 1 | Butter | 1/4 cup |
| 2 | Ground Beef | 2 Pounds |
| 3 | Salt | 2 teaspoons |
| 4 | Allspice | 1/2 teaspoon |
| 5 | Cinnamon | 1/2 teaspoon |
| 6 | Black Pepper | 1/2 teaspoon |
| 7 | Chicken Stock | 5 Cups |
| 8 | Rice | 2 cups |
| 9 | Butter | 2 tablespoons |
| 10 | Pine Nuts | 1/2 cup |
Instructions
Heat 1/4 cup butter in a large saucepan over medium-high heat. Add ground beef and season with salt, allspice, cinnamon, and black pepper. Cook and stir until beef is browned and crumbly, 7 to 10 minutes. Stir chicken broth and rice into beef in the saucepan; bring to a boil. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes. Meanwhile, melt 2 tablespoons butter in a small skillet over medium heat. Cook and stir pine nuts in hot butter until lightly browned, 3 to 5 minutes. Mix pine nuts into beef-rice mixture before serving.