Moroccan-style Bison and Rice

Free-range bison or beef, 1 lb
Yellow onion, 1 medium, chopped
Short grain brown rice, 1 cup
Organic chicken broth, 2 cups
Yellow pepper, 1, diced
Red pepper, 1, diced
Dried apricots, unsulphured, 1 cup
Olive oil, 2 tsp
Garlic, minced, 3 cloves
Pumpkin seeds, raw, 1/2 cup
Fresh mint, minced, 3 tbsp
Lemon juice, fresh, 2 tbsp
Cinnamon, ground 3/4 tsp
Allspice, ground, 3/4 tsp

Heat oil over medium heat in a large saucepan.  Add onion and garlic, cooking until onions are translucent ( 1 -2 min).  Add bison, cook stirring and breaking-up, until browned (~ 5min).  Drain.  Stir in allspice, cinnamon, rice, apricots and chicken broth and bring mixture to a boil.  Cover and simmer until liquid is absorbed and rice is cooked (~ 40 min).  Remove from heat, stir in peppers, mint and lemon juice.  Top each serving with pumpkin seeds.