Rice with Lamb, Eggplant and Pimenton

1 cup short grain brown rice
1 lb ground lamb
1 sweet potato, diced ¼-inch
1 yellow pepper, diced
1 onion, diced
4 cloves garlic, minced
1 tsp cumin seeds
2 Tbsp pimenton smoked hot paprika

Toast rice in 1 tablespoon canola oil in a small pot, stirring constantly for about 2-3 minutes, until you smell a nutty fragrance. Add water, cover and simmer for 20 minutes as you prepare the remainder of the dish.

In a non-stick skillet, sauté the sweet potato in a bit of olive oil, until browned and just softened, about 10 minutes. Set aside. In the same skillet, sauté the pepper and onion until softened and beginning to brown, about 6-8 minutes. Set aside with potato. In the same skillet, sauté the eggplant until browned. Remove to the bowl. Finally, in same skillet, sauté the lamb, crumbing as you go, until well browned. Remove any accumulated fat. Add the garlic, cumin and pimenton, and cook another 2-3 minutes until the garlic and cumin are fragrant.

When the rice is cooked, return the vegetables to the lamb, fluff the rice and fold gently into the lamb mixture. Transfer to a serving dish and top with minced cilantro.