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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
