Beef and Rice with Veggies
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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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
Description
This recipe begins by browning ground beef with diced onion, red bell pepper, and garlic to build savory depth. Tomato paste and a spice blend including salt, pepper, cumin, oregano, onion powder, and optional cayenne pepper are added to emphasize warmth and complexity. Uncooked long-grain white rice and low sodium beef broth are incorporated along with a bay leaf and frozen mixed vegetables to infuse moisture and flavor during cooking.
Simmering gently with a lid allows the rice to absorb the broth and cook tender while capturing the beef and vegetable flavors. After cooking, fresh spinach is placed on top, then covered to wilt and integrate subtly. The final dish offers a delicate balance of textures: tender meat, soft rice, crisp-tender vegetables, and wilted leafy greens.
This meal serves well on its own as a filling entrée with balanced nutrition. Variations in rice type and vegetables can adjust both preparation and flavor. The recipe notes recommend long-grain white rice for fluffiness and provide substitution suggestions for vegetables and greens.
Ingredients
- 2 tbsp olive oil
- 1 onion , diced (any type)
- 1 red bell pepper diced (large, or capsicum
- 2 garlic minced, cloves
- 500g (1 lb) ground beef lean, mince
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp cumin each
- 1/2 tsp black pepper each
- 1 tsp onion powder each, dried oregano or other herb of choice
- 1 tsp oregano each, dried oregano or other herb of choice
- 1/4 tsp cayenne pepper (optional)
- 1 bay leaf dried
- 1 1/4 cups (225g) long grain white rice , uncooked (Note 1)
- 2 cups (500 ml) beef broth , low sodium
- 2 cups (300g) frozen vegetables I used corn, pea, carrot mix (Note 2, diced
- 3 big handfuls spinach or other leafy greens (Note 3, baby, ~90g/3 oz
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
- Long grain white rice yields the fluffiest texture; medium or short grain can be used but alters texture slightly.
- Fresh vegetables may replace frozen, adding 1/4 cup water to compensate for moisture difference.
- Leafy greens like kale or Asian greens can be substituted for spinach; remove stems and chop appropriately.
- If softer rice is preferred, add an additional 1/4 cup water before cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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