Beef and Rice with Veggies

Name: Beef and Rice with Veggies
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 2 tbsp olive oil; 1 onion, diced (any type); 1 red capsicum / bell pepper, diced (large); 2 garlic cloves, minced; 500 g ground beef (mince), lean; 2.5 tbsp tomato paste; 1.25 tsp salt; 0.5 tsp cumin; 0.5 tsp black pepper; 1 tsp onion powder; 1 tsp dried oregano (or other herb of choice); 0.25 tsp cayenne pepper (optional); 1 dried bay leaf; 1.25 cups long grain white rice, uncooked; 2 cups beef broth, low sodium; 2 cups diced frozen veggies (corn, pea, carrot mix); 3 big handfuls baby spinach (or other leafy greens)

25m

Serves 5

https://www.recipetineats.com/ground-beef-and-rice-recipe/#recipe

Beef and Rice with Veggies

https://www.recipetineats.com/ground-beef-and-rice-recipe/#recipe

25m

Serves 5

Directions

1Heat olive oil in a large pot over high heat.
2Add onion, capsicum, and garlic, and cook for 1 minute.
3Add ground beef and cook until brown, breaking it up as you go.
4Add tomato paste, salt, pepper, onion powder, oregano, cumin, and cayenne pepper, then cook for 1 minute.
5Turn heat down to medium.
6Add rice and beef broth, mix well.
7Add frozen veggies and bay leaf, then stir.
8Place the lid on, lower heat to medium low so it's simmering gently.
9Cook 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.
10Remove from heat.
11Quickly toss spinach on top of the rice and put the lid back on.
12Leave to rest for 10 minutes.
13Fluff rice and mix through wilted spinach with a fork.
14Adjust salt if desired.
15Serve.

Ingredients

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

Beef and Rice with Veggies

Beef and Rice with Veggies

Directions

Ingredients

Equipment

Tips

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