This colourful ground Beef and Rice recipe will be a terrific addition to your ground beef recipes collection! It’s like a pilaf, except loaded with more veggies and packed with more flavour.
I’m a big fan of beef mince – it’s economical and convenient (no chopping!). And this is a great quick way make turn a packet of beef mince into a complete meal!
Ground beef and rice
Flavoured rice. Seasoned beef. AND veggies.
All made in ONE POT.
How handy is that?? This ground beef and rice recipe is a complete meal, with barely any chopping. Full of bright colours, plenty of nutrition, simple and fast to make.
And it tastes SO GOOD!!!
This ground beef and rice is a quick recipe that’s full of flavour and a complete meal in one pot!
I’m a big fan of rice in all forms. Chicken and Rice, rice soup, risotto, flavoured rices (Mexican Red Rice is a firm favourite along with Mushroom Rice!), Arancini balls.
In fact, I’m yet to meet a rice dish that I don’t like!!
But as regular readers know, I’m a rice snob. I may be Aussie, but I’ll always be a rice snob owing to my Japanese background. Dry bread and over cooked veggies I can handle.
Mushy rice – I can’t stomach it.
Rice. Snob. 🍚
So cooking rice in one pot like I do with this ground beef recipe (along with all sorts of other stuff) means getting the liquid to rice ratios right (and using the right rice) so you end up with perfectly cook fluffy grains of rice that have soaked up all that flavour.
See? Fluffy. Not soft and mushy!!!
How to make it
This is made like a pilaf, starting off by sautéing onion and garlic for the flavour base. Then the beef and capsicum/bell peppers are added, then the rice and liquids and seasoning.
Give it a good mix, plonk the lid on and leave it to do its thing.
No peeking! It’s one of the biggest rice cooking mistakes – if you peek, steam escapes which affects the rice cooking process!
We can never have enough ground beef recipes for quick dinners!
Today’s Beef and Rice recipe is intended to be a quick, no fuss (yet super tasty!) midweek meal. Hence why it’s made in one pot, with ground beef, a combination of fresh and frozen veggies and a mound of baby spinach. Minimal chopping, yet plenty of flavour, a complete meal.
No need for toppings or garnishes. I actually don’t even know what I’d dollop on top. Maybe sour cream or yoghurt. I personally don’t think it needs it because the rice is well seasoned, but it’s optional! – Nagi
PS Foodie translation: Ground beef = beef mince, though I’ve noticed some butchers in Australia nowadays are starting to call it ground beef.
PPS This recipe will work well with any ground / mince meat. Pork, chicken, turkey, even lamb.
And more One Pot Ground Beef / Mince recipes
Cheeseburger Casserole (Homemade Hamburger Helper)
Chili Mac – mash up of Mac and Cheese with Chilli Con Carne, so good!
Asian Beef and Ramen Noodles – one skillet, 15 minutes
Taco Soup – don’t knock it until you’ve tried it, it’s amazing!
Browse all One Pot recipes and Ground Beef / Mince recipes
Beef and rice recipe
Watch how to make it
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Beef and Rice with Veggies
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 (mince) , lean
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp EACH cumin, black pepper
- 1 tsp each onion powder, 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 (Note 1)
- 2 cups (500 ml) beef broth , low sodium
- 2 cups (300g) diced frozen veggies , I used corn, pea, carrot mix (Note 2)
- 3 big handfuls baby spinach (~ 90g/3 oz) , or other leafy greens (Note 3)
Instructions
- Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
- Add beef, cook until brown, breaking it up as you go.
- Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
- Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
- Place lid on, lower heat to medium low so it’s simmering gently. Cook for 12 – 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
- Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
- Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
I drive 100km to the outskirts of Sydney just to take Dozer to this dog wizard, Neil Barnsley of Animal Holistic Therapies. “Enthusiastic” playing + abnormally long legs for a Golden Retriever + being double jointed = regular “active dog” injuries. Whereas conventional vets order costly X-rays (that are only useful if they know where the injury is) or being unable to provide an exact diagnosis, will give a general instruction to keep him quiet (easier said than done!!!), Neil Barnsley has a 100% hit rate in pinpointing exactly where and what Dozer’s ligament/joint/muscle injuries are, through touch alone.
It’s fascinating to watch. Truly a dog genius. And (much) better value than normal vets too – a standard consult is $60, and there’s no expensive medication or Xray costs because he’s a natural therapist!
PS Yes that’s Dozer getting acupuncture. Not even I’VE had acupuncture!!!!🤣
Looks like Dozer is a happy boy and doesn’t mind his visits – btw, I love the idea of a holistic vet! Wonder if I can find one here – off to google it!
Question about rice and apologies of I sound stupid. In Canada all I see in grocery stores including speciality and ethnic ones is jasmine, basmati, sushi, risotto and “texmati” rice. They never label it as “long” or short grain. So what should I buy?? Since you mention that basmati and jasmine are ok it’s obvious they are not the long grain you suggest. It is so frustrating because the one thing I can make ok but never great is rice – and I think it’s the grain itself not the method (I have tried everything from rice cooker to Instant Pot to old fashioned stove top to oven.) It either gets mushy or too sticky and we all prefer rice that is fluffy and cooked through but not clumping together… Help!!
I’m in Canada, too 🙂 I get NoName brand long grain rice!
Hi Beatrice – how interesting! I will ask my Canadian food blogger friends and add a note into the recipe! I did do a quick google and found that Texmati is essentially the equivalent in Canada. It does have basmati mixed in with ordinary long grain so it’s a bit more fragrant but the cook times and liquid ratios are the same 🙂 For Texmati, given it is essentially the same as our standard long grain rice, here’s how I cook it (this makes “Asian” standard rice which is tender but not super soft, and it is fluffy, not sticky / mushy on the outside): Using Texmati, no need to rinse. Place 1 cup in a saucepan with 1 1/2 cups of water. Turn the stove on medium to medium high, but for the first time, don’t walk away. Keep an eye on it until the water starts to simmer then immediately turn the heat down to medium / medium low so the water is bubbling very gently. You’ll get used to the heat levels required for your stove after a few goes – every stove is different, and also depends on how thick your saucepan is ie heat retention. Leave to cook for 12 to 15 minutes until all the water is absorbed into the rice – tile the saucepan to check. During the cook time, do not stir, do not remove lid. Once the water is absorbed, take the saucepan off the stove and leave to rest for 10 minutes – do not touch or stir or remove lid. During this time, the wetness on the surface of the rice is absorbed into the rice which finishes cooking the rice grains and it is what makes it fluffy. Then remove the lid and fluff with fork. Be amazed at perfectly cooked fluffy rice! N xx
Hi, Nagi…and Dozer! You’re so good to that sweet boy! Hope he feels better soon!
This dish looks perfect for a pot luck we’re attending soon, but I’m wondering if we can use some of our home canned veggies (carrots & green beans) along with frozen corn that we grew ourselves. I’m assuming the corn would need extra cook time and the canned veggies just “warmed up”, but the canned veggies have been processed with salt and water, so maybe I should omit the salt when I’m making the dish and adding it to taste after the dish is done? Also, if you think some sort of a topping would be nice on the finished dish, how about some shredded cheese? I have a bag of a pre-shredded Monterey Jack and Colby blend and thought it might be tasty. Just a thought. BTW, your closeup photos are beautiful. I like to see the details. Please keep doing it!
Home canned veggies! How fab! Absolutely you can. Add the frozen corn at the step where the frozen veg is added. Drain the canned veg very very well and add it below the spinach tossed on top – the resting period should be enough to warm them up (as long as they are room temp, not fridge cold). If your canned veg is very salty, then I would reduce the salt but still not eliminate it because as you are not cooking the canned veg, the salt won’t be extracted into the rice and I think you’ll find the rice is a bit bland if you eliminate salt. And YES to shredded cheese topping. Always! 😈
Thanks, Nagi! Sounds like a plan! 🙂 (Had a feeling you’d give CHEESE a green light! LOL)
This looks so good and hearty! I am searching for ground beef recipes because it was on sale and I have a ton. Bookmarking this!
I hear you Raquel! It is SUCH good value here in Aus! N xx
Hi Nagi,
Close-ups let you almost smell the dish! Like this way better than further away shots. Some further out help set the mood with various plates, serving boards, linens and utensils and don’t forget the “haphazardly” strewn ingredients like spices and herbs…that’s all well and good, but the money pic(s) for me are the “nose dives”!
About browning mince…I have read that adding a touch of baking soda will make the meat less likely to steam and leave you with a puddle of liquid when done. Just a thought…I think it was first suggested by Cook’s Illustrated.
Love the Dozer Folder…he’s the best!
I am so glad you said that Vivian!!! When I have the time I do like the further away shots with props to set the mood, but to be honest I simply don’t have the time usually!!! Thanks for the tip on baking soda, will check it out now! N x
I love your rice snobbiness! We all must be snobby about something, or in my case, many things!!! This is a wonderful dish, and I understand the attack-of-the-rice feeling, but I’d rather see food up close in order to really feel it and taste it. Just my humble opinion.
Ba ha ha! LOVE THAT! Bring on the food snobbiness!!! N x
Hi Nagi, Another “one pot” wonder. Exactly my kind of cooking and eating, just like your pasta’s and especially your Chicken Thighs and Legs with lemon and rice. Can’t wait to try this tonight and know well in advance it will live up to
all your other wonderful recipes.
Dozer is looking well, and I, too, have never had acupuncture. Hope he is well…..
Always looking forward each day when I turn on my computer to see a new recipe from you. Keep publishing so I have something new to try and eat.
Hugs to you and Dozer.
Bobby
Hi Bobby! Dozer is all good, injuries for active crazy dogs comes with the territory!!! Nothing too serious, thankfully 🙂 I never plan to stop what I’m doing, I love it so much!!!! I’ll be in your inbox regularly for years to come! N xx
Please DO NOT make a change to your photos. I love seeing what I am going to eat, and your shots are great!
This looks fantastic!, I’m going to the store, get what I need and fix it tonight.
Hope Dozer gets well, I enjoy all photos of him. What a character! Sending best wishes to him.
Thanks Lucy! I plan to stick with my style of photos!!! Dozer is totally fine, minor active dog injuries comes with the territory!! N xx
Will this work with finely chopped ham? If so, you may have solved my Wednesday dinner menu dilemma. Otherwise I’ll make a ham & cauliflower hash.
I also have another question. A friend phoned me and kept me on the phone for half an hour raving about his Instant Pot. We have a big kitchen that includes lots of pots and pans, five slow cookers (in all sizes), one proofing box that can double as a slow cooker and yogurt maker (from Brodt and Taylor), but no pressure cooker. (We’ve never needed one.) Is his enthusiasm for the Instant Pot mere hype or, in your opinion, is it well placed?
YES!!! Ham would be terrific, cook chopped ham in place of the beef but DO NOT add tomato paste at this stage. After the ham is golden, add the broth, rice etc AND the tomato paste and spices. Reason is because ham should go more golden than beef so you don’t want to lose that flavour by cooking in tomato paste 🙂 Also reduce the salt – the salt in the ham will flavour the rice too. And your friends’ enthusiasm for the Instant Pot is well placed. Here in Australia we have had something similar for many years, just not called Instant Pot. It’s called a Breville Fast-Slow Cooker. The main thing I love about it is that it has a sauté function so I can sear meat, cook onion etc in it, then it stays in there for the slow cooking / pressure cooking part. Then if sauces need to be reduced at the end of the cook time, just remove the lid and put on sauté function again so the liquid simmers and reduces. I don’t think I’d use the other build in functions as much, simply because they are a bit restrictive. N x
How close is too close for food photos???, you asked. I’d say until the lens get soiled or you burn your nose.
This one dish meal will be perfect for our weekly feed our 20 year-old nephew Thursday TV night.
Oh, I so wish we had a “Neil” over here. Vets are soooo expensive in Sweden. Dog insurance is a must have thing here.
SAME! I insured Dozer the minute I got him, and I’m so glad I did! Honestly, if I had gone to my local vet (who, BTW, I absolutely love for everything else!!) for all these muscle / joint / ligament injuries, my bill would be in the many many thousands. X-rays are expensive! N x
I am going to make this tonight Nagi, looks delicious, and fast. Thanks for another winning recipe. LOVE Dozer. And acupuncture is wonderful, I have had it done, it is so calming and relaxing…
All this positive feedback about acupuncture – I’m convinced! I will give it a go! N x
Great recipe! but how to freeze & then reheat?
Thanks from Montreal
Love the beef and rice recipe..I am also a rice snob was born in India of mixed parents (portugues/Indian).. a nice crisp green salad before the rice dish is nice.
THANKS AGAIN
Love hearing from fellow rice snobs! 😂