Step 2

Stir in the chicken stock and rice. Bring to a boil, then reduce heat to low, cover and cook until all the liquid is absorbed, about 20 minutes.

Step 3

Meanwhile, melt the 2 tbsp butter in a small skillet over medium heat. Toast the pine nuts, stirring, until lightly golden, 3 to 5 minutes.

Step 4

Fold the toasted pine nuts into the rice and beef mixture and serve.