Description
This hearty Beef and Rice with Veggies recipe is a one-pot meal packed with lean ground beef, colorful vegetables, and nutritious spinach. Cooked gently on the stovetop, the dish combines savory spices with comforting long grain white rice and beef broth, making it perfect for busy weeknight dinners or meal prep. The inclusion of frozen mixed veggies and a touch of cayenne pepper adds both flavor and health benefits, delivering a wholesome, satisfying dish that’s easy to prepare and family-friendly.
Ingredients
Meat and Vegetables
- 2 tbsp olive oil
- 1 onion, diced (any type)
- 1 large red capsicum / bell pepper, diced
- 2 garlic cloves, minced
- 500g (1 lb) lean ground beef (mince)
Spices and Seasonings
- 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
Grains and Broth
- 1 1/4 cups (225g) long grain white rice, uncooked
- 2 cups (500 ml) low sodium beef broth
Additional Vegetables
- 2 cups (300g) diced frozen veggies (corn, pea, carrot mix)
- 3 big handfuls baby spinach (~90g/3 oz) or other leafy greens
Instructions
- Heat Oil and Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over high heat. Add diced onion, red capsicum, and minced garlic, cooking for 1 minute until fragrant and slightly softened.
- Cook the Beef: Add 500g of lean ground beef to the pot. Cook until browned, breaking the meat up with a spoon as it cooks to ensure even browning.
- Add Seasonings and Tomato Paste: Stir in 2 1/2 tablespoons of tomato paste along with salt, black pepper, cumin, onion powder, dried oregano, and cayenne pepper (if using). Cook this mixture for about 1 minute to deepen the flavors.
- Add Rice and Broth: Reduce the heat to medium. Add the uncooked long grain white rice and 2 cups of low sodium beef broth to the pot, stirring well to combine.
- Incorporate Frozen Veggies and Bay Leaf: Stir in the diced frozen vegetable mix and add the dried bay leaf to the pot. Mix everything together thoroughly.
- Simmer the Mixture: Cover the pot with a lid, lower the heat to medium-low to maintain a gentle simmer. Cook for 12 to 15 minutes or until the rice has absorbed all the liquid and is just cooked. You can tilt the pot gently to check if all liquid is absorbed; the rice should be moist but not soupy.
- Rest with Spinach: Remove the pot from the heat and quickly toss the baby spinach on top of the rice. Replace the lid and let it rest for 10 minutes to allow the spinach to wilt using the residual heat.
- Fluff and Serve: Remove the bay leaf and fluff the rice and wilted spinach gently with a fork. Taste and adjust salt if needed, then serve hot.
Notes
- You can substitute the frozen vegetable mix with fresh seasonal vegetables if preferred, though cooking times might vary slightly.
- The cayenne pepper is optional and can be adjusted based on your heat preference.
- Using low sodium beef broth helps control the salt content; you can add more salt at the end if needed.
- This dish reheats well and can be stored in the refrigerator for up to 3 days.
- For added freshness, garnish with chopped fresh herbs like parsley or cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
