Beef and Rice with Veggies Recipe

Introduction

This comforting Beef and Rice with Veggies dish is a simple, hearty one-pot meal perfect for busy weeknights. Packed with savory ground beef, vibrant vegetables, and tender rice, it’s a balanced dish that’s both flavorful and easy to make.

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 (lean)
• 2 1/2 tbsp tomato paste
• 1 1/4 tsp salt
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp 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
• 2 cups (500 ml) beef broth, low sodium
• 2 cups (300g) diced frozen veggies (such as corn, peas, carrots)
• 3 big handfuls baby spinach (~90g/3 oz) or other leafy greens

Instructions

1. Step 1: Heat olive oil in a large pot over high heat. Add diced onion, bell pepper, and minced garlic. Cook for 1 minute, stirring occasionally.
2. Step 2: Add ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks.
3. Step 3: Stir in tomato paste, salt, black pepper, onion powder, oregano, cumin, and cayenne pepper if using. Cook for another minute to intensify the flavors.
4. Step 4: Reduce heat to medium. Add uncooked rice and beef broth, stirring well to combine. Then add frozen veggies and the bay leaf, stirring once more.
5. Step 5: Cover the pot with a lid and lower heat to medium-low, letting it simmer gently. Cook for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender but slightly moist. You can tilt the pot slightly to check.
6. Step 6: Remove the pot from heat. Quickly add the baby spinach on top of the rice and replace the lid. Let it rest for 10 minutes to allow the spinach to wilt gently.
7. Step 7: Fluff the rice with a fork, mixing in the wilted spinach evenly. Taste and adjust salt if needed. Serve warm and enjoy!

Tips & Variations

• Use fresh herbs like thyme or basil instead of oregano for a different flavor profile.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Add extra veggies such as diced zucchini or mushrooms for more texture.
• If you prefer spicier food, increase the cayenne pepper or add a dash of hot sauce.
• For a gluten-free version, confirm the beef broth is gluten-free or use homemade broth.

Storage

Store leftover beef and rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave, adding a splash of water or broth to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires longer cooking time and more liquid. Adjust cooking time accordingly and increase broth by about 1/2 cup.

Is it possible to make this dish vegetarian?

Absolutely. Replace ground beef with plant-based mince or cooked lentils, and use vegetable broth instead of beef broth for a vegetarian-friendly meal.

Beef and Rice with Veggies Recipe

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★★★★★

4.5 from 80 reviews

• Author: Jack
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A hearty and nutritious one-pot meal featuring lean ground beef, long grain white rice, and a colorful mix of vegetables, all cooked together with aromatic spices and tender baby spinach for a complete and comforting dish.

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Ingredients

Scale 1x2x3x

Meat & Vegetables

• 500g (1 lb) lean ground beef (mince)
• 1 onion, diced (any type)
• 1 large red capsicum / bell pepper, diced
• 2 garlic cloves, minced
• 2 cups (300g) diced frozen vegetables (corn, pea, carrot mix)
• 3 big handfuls baby spinach (~90g / 3 oz), or other leafy greens

Dry & Pantry

• 2 tbsp olive oil
• 2 1/2 tbsp tomato paste
• 1 1/4 tsp salt
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1 tsp 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

Liquids

• 2 cups (500 ml) low sodium beef broth

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Instructions

1. Heat oil and sauté aromatics: Heat 2 tablespoons of olive oil in a large pot over high heat. Add the diced onion, diced red capsicum, and minced garlic. Sauté for about 1 minute until fragrant but not browned.
2. Cook the beef: Add 500g of lean ground beef to the pot. Cook, breaking it up with a spoon as you go, until the beef is browned and fully cooked through.
3. Add tomato paste and spices: Stir in 2 1/2 tablespoons of tomato paste along with 1 1/4 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper (if using). Cook for about 1 minute to toast the spices and develop flavor.
4. Add rice, broth, and veggies: Reduce the heat to medium. Stir in the uncooked 1 1/4 cups of long grain white rice and 2 cups of low sodium beef broth to combine everything thoroughly. Add 2 cups of frozen diced vegetables and a dried bay leaf, stirring gently.
5. Simmer until cooked: Cover the pot with a lid and lower the heat to medium-low to maintain a gentle simmer. Cook for about 12 to 15 minutes, or longer if needed, until all the liquid is absorbed and the rice is just tender but still a bit wet. Check by tilting the pot gently.
6. Rest with spinach: Remove the pot from heat. Quickly add the baby spinach on top of the rice without stirring, then cover with the lid and let it rest for 10 minutes. This allows the spinach to wilt gently from the residual heat.
7. Fluff and serve: Remove the bay leaf, then fluff the rice and spinach together gently with a fork. Taste and adjust salt if needed. Serve warm and enjoy your flavorful beef and rice with veggies!

Notes

• Note 1: The uncooked long grain white rice will absorb the beef broth and spices to create a flavorful base.
• Note 2: Frozen diced vegetables like corn, peas, and carrots add nutrition and color; feel free to swap with any frozen veggies of your choice.
• Note 3: Baby spinach can be substituted with other leafy greens such as kale or Swiss chard, though cooking times for wilting may vary slightly.
• Ensure to use a pot with a tight-fitting lid to properly steam the rice during cooking and resting.
• If you prefer a milder dish, omit the cayenne pepper.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: beef recipe, one pot meal, ground beef, rice and vegetables, healthy dinner, easy weeknight meal