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1
Put 1 tablespoon of the butter in a large deep skillet with a lid and place over medium heat.
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2
Crumble the meat and add it to the pan along with a large pinch of salt; cook, stirring occasionally to break up the lumps, until the meat loses its color, less than 5 minutes.
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3
Remove with a slotted spoon.
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4
Add the remaining butter to the skillet, followed by the onion and a little more salt; cook, stirring occasionally, until the onion turns translucent, 5 to 10 minutes.
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5
Add the bay leaves and rice and cook, stirring occasionally, until the rice is glossy and begins to brown, 3 to 5 minutes.
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6
Return the meat to the pan, then stir the mixture and sprinkle with salt, pepper, and cinnamon.
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7
Add the stock and stir.
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8
Raise the heat and bring the mixture to a boil; cook for a minute or two, then reduce the heat to low and cover.
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9
Cook for about 15 minutes, or until most of the liquid has been absorbed.
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10
Turn the heat to the absolute minimum (if you have an electric stove, turn the heat off and let the pan sit on the burner) and let rest for another 15 to 30 minutes, until the rice is tender.
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11
Stir in the parsley and lemon juice and serve.
