Beef and Rice with Veggies
User Reviews
4.9
309 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
5
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Calories
418 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Beef and Rice with Veggies
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Recipe video above. Ground beef cooked with seasoned rice and plenty of veggies - kind of like a pilaf or fried rice! This dish is not spicy - the cayenne pepper just adds a touch of warmth, not spiciness.
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Ingredients
- 2 tbsp olive oil
- 1 onion , diced (any type)
- 1 red capsicum / bell pepper , diced (large)
- 2 garlic cloves , minced
- 500g (1 lb) ground beef (mince) , lean
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp EACH cumin, black pepper
- 1 tsp each onion powder, dried oregano (or other herb of choice)
- 1/4 tsp cayenne pepper (optional)
- 1 dried bay leaf
- 1 1/4 cups (225g) long grain white rice , uncooked (Note 1)
- 2 cups (500 ml) beef broth , low sodium
- 2 cups (300g) diced frozen veggies , I used corn, pea, carrot mix (Note 2)
- 3 big handfuls baby spinach (~ 90g/3 oz) , or other leafy greens (Note 3)
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Instructions
- Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
- Add beef, cook until brown, breaking it up as you go.
- Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
- Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
- Place lid on, lower heat to medium low so it's simmering gently. Cook for 12 - 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
- Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
- Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!
Notes
- RICE - Best made with white long grain rice for fluffiest outcome. Medium grain is the next best, then short grain or sushi rice (still great, just less pilaf-like). Basmati and jasmine will also work but will take about 5 minutes longer to cook. Not suited to brown rice (takes too long too cook), risotto or paella rice. Not yet tested with quinoa or other rice subs!
- IMPORTANT: You can sub the frozen with more chopped fresh veggies. But if you opt to use fresh instead of frozen veggies, add 1/4 cup of water to the rice (frozen veg adds water as it melts).
- LEAFY GREENS: This can be substituted with any leafy greens that wilts quite easily. It will even work with torn kale (remove from the stems) or leafy part of Asian greens. Roughly chop, then use per recipe. PS Asian greens don't taste "Asiany"!
- RICE FIRMNESS: This recipe makes al dente fluffy rice (ie tender and fluffy). If you like your rice softer, add 1/4 cup of water to the rice.
- Nutrition per serving, assuming 5 servings.
Nutrition Information
Show Details
Serving
350g
Calories
418cal
(21%)
Carbohydrates
49g
(16%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
62mg
(21%)
Sodium
936mg
(39%)
Potassium
947mg
(27%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
7885IU
(158%)
Vitamin C
45.1mg
(50%)
Calcium
64mg
(6%)
Iron
4.2mg
(23%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 350g | |
| Calories | 418cal | 21% |
| Carbohydrates | 49g | 16% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 62mg | 21% |
| Sodium | 936mg | 39% |
| Potassium | 947mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 7885IU | 158% |
| Vitamin C | 45.1mg | 50% |
| Calcium | 64mg | 6% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
309 reviews
Excellent
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