So'o Ku'i

Heat oil in a large, heavy-bottomed pot or skillet over medium heat.

Mince the garlic clove and finely chop the onion. Add both to the hot oil and sauté until softened and fragrant, about 2-3 minutes.

Add the cooked ground beef to the pot and stir to combine with the aromatics, breaking up any clumps. Cook for 2 minutes to heat through.

Stir in the rice, coating it well with the oil and beef mixture. Toast for 1-2 minutes to lightly brown the rice grains.

Pour in the water and add the salt and cumin. Stir well to combine and bring to a simmer.

Reduce heat to low, cover the pot with a tight-fitting lid, and cook until the rice is tender and has absorbed the liquid, about 15-18 minutes.

Remove from heat and let rest for 2-3 minutes without lifting the lid. Fluff with a fork and serve warm.