Beef and Rice with Veggies

25 mins
Serves 5
https://www.recipetineats.com/ground-beef-and-rice-recipe/#recipe

Directions

  1. 1Heat olive oil in a large pot over high heat.
  2. 2Heat olive oil in a large pot over high heat.
  3. 3Heat olive oil in a large pot over high heat.
  4. 4Add onion, capsicum, and garlic, and cook for 1 minute.
  5. 5Add onion, capsicum, and garlic, and cook for 1 minute.
  6. 6Add onion, capsicum, and garlic, and cook for 1 minute.
  7. 7Add ground beef and cook until brown, breaking it up as you go.
  8. 8Add ground beef and cook until brown, breaking it up as you go.
  9. 9Add ground beef and cook until brown, breaking it up as you go.
  10. 10Add tomato paste, salt, pepper, onion powder, oregano, cumin, and cayenne pepper, then cook for 1 minute.
  11. 11Add tomato paste, salt, pepper, onion powder, oregano, cumin, and cayenne pepper, then cook for 1 minute.
  12. 12Add tomato paste, salt, pepper, onion powder, oregano, cumin, and cayenne pepper, then cook for 1 minute.
  13. 13Turn heat down to medium.
  14. 14Turn heat down to medium.
  15. 15Turn heat down to medium.
  16. 16Add rice and beef broth, mix well.
  17. 17Add rice and beef broth, mix well.
  18. 18Add rice and beef broth, mix well.
  19. 19Add frozen veggies and bay leaf, then stir.
  20. 20Add frozen veggies and bay leaf, then stir.
  21. 21Add frozen veggies and bay leaf, then stir.
  22. 22Place the lid on, lower heat to medium low so it's simmering gently.
  23. 23Place the lid on, lower heat to medium low so it's simmering gently.
  24. 24Place the lid on, lower heat to medium low so it's simmering gently.
  25. 25Cook for 12-15 minutes (or longer) until all liquid is absorbed (tilt pot to check); the rice should be just cooked but will be wet.
  26. 26Cook for 12-15 minutes (or longer) until all liquid is absorbed (tilt pot to check); the rice should be just cooked but will be wet.
  27. 27Cook for 12-15 minutes (or longer) until all liquid is absorbed (tilt pot to check); the rice should be just cooked but will be wet.
  28. 28Remove from heat.
  29. 29Remove from heat.
  30. 30Remove from heat.
  31. 31Quickly toss spinach on top of the rice and put the lid back on.
  32. 32Quickly toss spinach on top of the rice and put the lid back on.
  33. 33Quickly toss spinach on top of the rice and put the lid back on.
  34. 34Leave to rest for 10 minutes.
  35. 35Leave to rest for 10 minutes.
  36. 36Leave to rest for 10 minutes.
  37. 37Fluff rice and mix through wilted spinach with a fork.
  38. 38Fluff rice and mix through wilted spinach with a fork.
  39. 39Fluff rice and mix through wilted spinach with a fork.
  40. 40Adjust salt if desired.
  41. 41Adjust salt if desired.
  42. 42Adjust salt if desired.
  43. 43Serve.
  44. 44Serve.
  45. 45Serve.

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 onion, diced (any type)
  • 1 onion, diced (any type)
  • 1 onion, diced (any type)
  • 1 red capsicum / bell pepper, diced (large)
  • 1 red capsicum / bell pepper, diced (large)
  • 1 red capsicum / bell pepper, diced (large)
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 2 garlic cloves, minced
  • 500 g ground beef (mince), lean
  • 500 g ground beef (mince), lean
  • 500 g ground beef (mince), lean
  • 2.5 tbsp tomato paste
  • 2.5 tbsp tomato paste
  • 2.5 tbsp tomato paste
  • 1.25 tsp salt
  • 1.25 tsp salt
  • 1.25 tsp salt
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp cumin
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp dried oregano (or other herb of choice)
  • 1 tsp dried oregano (or other herb of choice)
  • 1 tsp dried oregano (or other herb of choice)
  • 0.25 tsp cayenne pepper (optional)
  • 0.25 tsp cayenne pepper (optional)
  • 0.25 tsp cayenne pepper (optional)
  • 1 dried bay leaf
  • 1 dried bay leaf
  • 1 dried bay leaf
  • 1.25 cups long grain white rice, uncooked
  • 1.25 cups long grain white rice, uncooked
  • 1.25 cups long grain white rice, uncooked
  • 2 cups beef broth, low sodium
  • 2 cups beef broth, low sodium
  • 2 cups beef broth, low sodium
  • 2 cups diced frozen veggies (corn, pea, carrot mix)
  • 2 cups diced frozen veggies (corn, pea, carrot mix)
  • 2 cups diced frozen veggies (corn, pea, carrot mix)
  • 3 big handfuls baby spinach (or other leafy greens)
  • 3 big handfuls baby spinach (or other leafy greens)
  • 3 big handfuls baby spinach (or other leafy greens)

Equipment

large potlidfork

Tips

  • Best made with white long grain rice for the fluffiest outcome. Medium grain is next best, then short grain or sushi rice.
  • Basmati and jasmine rice will also work but will take about 5 minutes longer to cook.
  • Not suited to brown rice, risotto, or paella rice.
  • If using fresh chopped veggies instead of frozen, add 1/4 cup of water to the rice as frozen vegetables add water as they melt.
  • Any leafy greens that wilt easily can be substituted for baby spinach, including torn kale or leafy parts of Asian greens.
  • This recipe makes al dente fluffy rice; if you prefer softer rice, add 1/4 cup of water to the rice.