1. Heat oil in a large skillet over medium-high heat. Once hot, add in the chopped onions and cook until softened and lightly golden brown, about 5 minutes.

2. Add the beef to the skillet and season with salt and pepper. Cook until the beef is browned and cooked through, about 5-7 minutes.

3. Add the tomatoes and harissa to the skillet and stir everything together. Cook for 5 minutes or until the tomatoes are softened.

4. Add the rice to the skillet and stir everything together. Add enough water so that it covers the ingredients by about 1 inch. Bring to a boil, then reduce heat to low and cover with a lid.

5. Cook for 20 minutes or until all of the liquid has been absorbed. Remove from heat and fluff with a fork before serving.