Rice and Ground Beef
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Unrated
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Prep Time
5 mins
-
Cook Time
25 mins
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Additional Time
10 mins
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Total Time
40 mins
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Servings
4 serves
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Calories
333 kcal
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Course
Main Course
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Cuisine
American
Rice and Ground Beef
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You just have to try this rice and ground beef recipe. It's perfect for lunch or dinner any time of year. And it's great for meal prep too!
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Ingredients
For the Rice
- 1 ½ cups basmati rice 300 grams, 15.58 ounces
- 2 ¼ cups water 560 grams, 19.75 ounces
For the Beef
- 1 tablespoon neutral flavored oil such as vegetable oil
- 1 onion finely chopped, brown, medium size
- 1-2 potato diced, small size
- ½ cup carrot diced, 61 grams, 2.20 ounces
- 1 teaspoon garlic minced, 1-2 cloves
- 500 grams ground beef hamburger meat, 1 pound
- salt to taste
- black pepper to taste
- 2 teaspoons Worcestershire sauce or to taste
- 400 grams canned diced tomatoes 14 ounces
- 1 ½ cups stock e.g. vegetable stock or chicken stock, of choice
- ¼ cup cheese e.g. mozzarella, or cheddar
Instructions
For the Rice
- Rinse the basmati rice in room temperature water until the water runs clear. (see note 1). 2. Completely drain off all water and place in a medium sized saucepan.
- Next, add the water. Make sure the rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.
- Once at a boil, stir the rice. Then reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
- Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.
For the Beef
- Heat oil in a medium to large sized saucepan over medium to high heat. Once hot, add the brown onion, diced potatoes and carrots. Fry for 4-5 minutes or until the vegetables have softened slightly.
- Add the minced garlic and saute for about 1 minute.
- Add the ground beef, breaking it up into small pieces. Season with salt and pepper. Continue to fry until the beef has turned brown and is cooked. (see note 1).
- Next, mix through the Worcestershire sauce, canned tomato, stock of choice, and cheese. Bring liquid to a boil.
- Once at a boil, reduce heat to low and keep liquid at a simmer. Simmer for at least 5 – 10 minutes, or until the liquid has thickened slightly. Check the potatoes with a fork to see they have softened. (see note 2). Turn off heat. Serve with rice.
Notes
- If you find your ingredients are sticking to your pan or are starting to burn, reduce the heat slightly and add a splash of water. Then scrap off any ingredients which may be sticking to the bottom of the pan.
- You don’t want to overcook your potatoes otherwise they will become mashed.
Nutrition Information
Show Details
Serving
1 serve
Calories
333kcal
(17%)
Carbohydrates
14g
(5%)
Protein
29g
(58%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Monounsaturated Fat
1g
(5%)
Cholesterol
81mg
(27%)
Sodium
430mg
(18%)
Potassium
328mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 333kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 81mg | 27% |
| Sodium | 430mg | 18% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
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