Let the ground beef come to room temperature.

Chop the onion and garlic cloves into small pieces. Place them in a cooking pot with 2 tablespoons of oil and sauté until the onion turns light golden.

Add the ground beef and stir well with the onion and garlic over medium heat.

Add the spices (except bay leaves) and mix well with the beef. Cook for 5 minutes, stirring constantly.

Cover the beef and set aside.

Cut the potatoes, carrots, and bell peppers into small cubes. Add the peas.

Soak the rice in water for 20 minutes beforehand.

This is how the rice looks after soaking and absorbing some water.

Drain all the water from the rice.

In another cooking pot, add a little oil, then add the rice and stir briefly.

Add 1 1/2 cups tomato sauce and stir with the rice over medium-low heat.

Add 1 1/2 cups water and stir gently.

Add the spices, bouillon cube, and bay leaves. Stir well and gently.

These are the kabsa spices I used.

Before the rice absorbs all the remaining water, add the ground beef and gently mix it with the rice to avoid breaking or mashing the rice.

Add the vegetables, mix well, and cook over low heat for 10 minutes, or until the rice has absorbed all the water along with the vegetables.

This is how it looks after mixing.

This is how it looks after 10 minutes.

Serve with garlic sauce, red chili sauce, and your favorite sauces. Enjoy!