I absolutely love how this Beef and Rice with Veggies Recipe comes together—it’s one of those go-to meals I turn to when I want something hearty, tasty, and fuss-free. The mix of juicy beef, fluffy rice, and colorful veggies makes it both comforting and packed with flavor, perfect for weeknight dinners or anytime you want a filling dish without spending hours in the kitchen.
When I first tried this recipe, I was amazed at how the simple ingredients worked in harmony to create something wholesome and delicious. You’ll find that it’s not just easy to make but also incredibly flexible, so you can swap in your favorite veggies or spices. This Beef and Rice with Veggies Recipe is a total winner whether you’re cooking for family or meal prepping for the week ahead.
Why You’ll Love This Recipe
- Quick and Easy: You can have a full, satisfying meal on the table in about 25 minutes.
- Flexible Ingredients: Use whatever veggies or leafy greens you have on hand to make it your own.
- One-Pot Wonder: Minimal cleanup because you cook everything in a single pot.
- Family-Friendly: The blend of flavors appeals to both kids and adults alike.
Ingredients You’ll Need
The beauty of this Beef and Rice with Veggies Recipe is in the simple ingredients that complement each other so well. Choosing good-quality beef and the right rice will make a noticeable difference, and frozen veggies are a huge time-saver without sacrificing nutrition.
- Olive oil: Adds a lovely base flavor and helps brown the beef perfectly.
- Onion: Pick your favorite variety for sweetness; red, yellow, or white all work great.
- Red capsicum (bell pepper): Provides color and subtle sweetness; you can swap for green or yellow if you like.
- Garlic cloves: Freshly minced garlic gives this dish a beautiful aroma and depth.
- Ground beef (lean): Lean beef helps keep the dish less greasy but still rich and filling.
- Tomato paste: Intensifies flavor and adds a subtle tangy sweetness.
- Salt: Essential for seasoning, but adjust to your taste.
- Cumin, black pepper, onion powder, dried oregano: These spices bring warmth and earthiness, enhancing the beef and rice flavors.
- Cayenne pepper (optional): Adds a little kick—feel free to dial it up or down.
- Dried bay leaf: A secret weapon for that gentle herbal aroma.
- Long grain white rice: The fluffiest choice that absorbs flavors beautifully.
- Beef broth (low sodium): Replaces water for richer, deeper taste.
- Diced frozen veggies: Super convenient and keep the dish colorful and nutritious.
- Baby spinach (or leafy greens): Added at the end for freshness and a vitamin boost.
Variations
I love how adaptable this Beef and Rice with Veggies Recipe is—feel free to make it your own depending on what’s in your fridge or your taste preferences. I’ve played around with different veggies and herbs over time, and I encourage you to do the same.
- Add some heat: I sometimes toss in extra cayenne or a few dashes of hot sauce when I want to spice things up.
- Swap veggies: Fresh zucchini, mushrooms, or even chopped kale work beautifully if you want a different texture or flavor.
- Herb twists: Try thyme or rosemary instead of oregano for a new flavor profile I personally enjoy in fall.
- Make it gluten-free: Just double-check your broth and tomato paste labels—otherwise, this recipe is naturally gluten-free.
How to Make Beef and Rice with Veggies Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over high heat—this gets things nice and hot for cooking. Toss in diced onion, bell pepper, and minced garlic, then cook for about 1 minute until fragrant and slightly softened. Don’t overcook here; you want the veggies to still have some body because they’ll cook more later.
Step 2: Brown the Beef
Add the ground beef straight into the pot, breaking it up as you go with a wooden spoon or spatula. Cook until it’s nicely browned all over, which should take around 5 minutes. This browning step is crucial because it develops rich, meaty flavor—don’t rush it or stir too frequently.
Step 3: Flavor It Up
Next, stir in the tomato paste along with salt, black pepper, cumin, onion powder, dried oregano, and cayenne pepper if you’re using it. Let everything cook together for about 1 minute. This step helps the tomato paste caramelize slightly and meld the spices into your beef mixture.
Step 4: Add Rice and Broth
Reduce the heat to medium and pour in your uncooked rice and beef broth. Mix everything well, ensuring the rice is submerged in liquid for even cooking. Throw in your frozen diced veggies and the bay leaf, then give it another gentle stir.
Step 5: Simmer Until Cooked
Cover the pot with a lid and lower heat to medium-low so it’s simmering gently. Cook for about 12-15 minutes, or until all the liquid is absorbed and the rice is tender but still a bit firm. If it takes a little longer, don’t worry; just keep an eye on it and give it a tilt test to check for liquid.
Step 6: Finish with Greens
Once the rice is done, remove the pot from heat and quickly scatter fresh baby spinach on top. Pop the lid back on and let everything rest for 10 minutes. The steam gently wilts the greens, adding freshness and a lovely vibrant color. Afterward, fluff the rice and spinach together with a fork, then taste and adjust seasoning as needed before serving.
Pro Tips for Making Beef and Rice with Veggies Recipe
- Brown the beef well: I learned this gives such a richer flavor and less greasy texture, so don’t stir too often while browning.
- Frozen veggies are your friend: They melt into the dish as it cooks, keeping things super easy—no chopping required!
- Let the rice rest: The 10-minute resting with spinach really makes the greens perfectly wilted and the rice fluffier.
- Don’t skip the bay leaf: It adds a subtle depth that you won’t notice until it’s missing, so be sure to include it.
How to Serve Beef and Rice with Veggies Recipe
Garnishes
I usually top this dish with a sprinkle of chopped fresh parsley or cilantro for a pop of herbaceous brightness. Sometimes I like to add a squeeze of fresh lemon or lime juice, which cuts through the richness and brightens all the flavors. If you want a little extra crunch, chopped toasted nuts or seeds work beautifully, too.
Side Dishes
My family enjoys this served alongside a crisp green salad or even simple steamed broccoli for extra veggies. If you want something a bit heartier, roasted sweet potatoes or garlic bread make excellent complements. It’s versatile enough to pair with almost anything fresh or simple.
Creative Ways to Present
For special occasions, I like serving this Beef and Rice with Veggies Recipe in individual ramekins or small bowls, then flipping them onto plates for a neat presentation. You can add dollops of sour cream or yogurt on the side and garnish with edible flowers or microgreens for a stunning look. It’s fun and always impresses guests!
Make Ahead and Storage
Storing Leftovers
After cooking, I let the dish cool to room temperature before transferring leftovers into an airtight container. Stored in the fridge, it keeps well for up to 3 days, making it a perfect option for quick lunches or dinners during a busy week.
Freezing
I’ve had great success freezing portions of this Beef and Rice with Veggies Recipe. Just make sure it’s fully cooled, then store in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, I prefer doing it gently on the stovetop with a splash of water or broth added to loosen the rice and prevent drying out. Microwaving works too—cover loosely and heat in short intervals, stirring in between to heat evenly. Adding fresh greens during reheating brings back some of that fresh brightness.
FAQs
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Can I use brown rice instead of white rice in this recipe?
Brown rice isn’t recommended because it has a longer cooking time and different liquid absorption, which could result in unevenly cooked rice or soggy textures. If you want to use brown rice, you’ll need to cook it separately and then mix it with the beef and veggies later.
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What can I substitute for the baby spinach?
Any leafy green that wilts easily works well, like kale (just remove tough stems), Swiss chard, or even the leafy parts of Asian greens such as bok choy. Just chop roughly and add during the resting step for vibrant color and nutrients.
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Can I make this recipe vegetarian?
You can swap the beef for plant-based protein like cooked lentils, textured vegetable protein, or crumbled tofu. Use vegetable broth instead of beef broth and consider adding some mushrooms for a meaty umami flavor.
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How do I prevent the rice from sticking to the pot?
Make sure to stir thoroughly before simmering and use a heavy-bottomed pot for even heat distribution. Also, cooking on a gentle simmer rather than high heat helps prevent sticking and burning.
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Is it okay to use fresh vegetables instead of frozen?
Absolutely! If you use fresh veggies, add about 1/4 cup of water to the rice since frozen veggies release moisture as they cook. This ensures your rice stays moist and perfectly cooked.
Final Thoughts
This Beef and Rice with Veggies Recipe has truly become a staple in my kitchen because it’s comforting, easy to customize, and full of flavor without any complicated steps. I hope you enjoy making this as much as I do—it’s a no-fail way to get dinner on the table fast, and it’s loaded with wholesome ingredients that everyone will appreciate. Give it a try soon and watch how quickly it becomes one of your favorites, just like it did for me!
Print
Beef and Rice with Veggies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This hearty and flavorful Beef and Rice with Veggies recipe combines lean ground beef, aromatic spices, and a vibrant mix of vegetables cooked together with long grain white rice. Perfect for a nutritious and comforting meal, it features tender, fluffy rice infused with savory beef broth and complemented by wilted spinach for added freshness and color.
Ingredients
Main Ingredients
- 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)
Seasonings & Spices
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp ground 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
Rice & Vegetables
- 1 1/4 cups (225g) long grain white rice, uncooked
- 2 cups (500 ml) low sodium beef broth
- 2 cups (300g) diced frozen mixed vegetables (corn, peas, carrots)
- 3 big handfuls baby spinach (~90g/3 oz) or other leafy greens
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large pot over high heat. Add the diced onion, red capsicum, and minced garlic. Sauté for about 1 minute until fragrant and starting to soften.
- Brown the beef: Add the lean ground beef to the pot. Cook, breaking it up with a spoon, until it is browned and no longer pink, ensuring even cooking throughout.
- Add seasonings: Stir in 2 1/2 tablespoons of tomato paste, 1 1/4 teaspoons salt, 1/2 teaspoon each of cumin and black pepper, 1 teaspoon onion powder, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper if using. Cook the mixture for an additional minute to blend the flavors well.
- Add rice and broth: Reduce heat to medium. Add the uncooked long grain white rice and 2 cups of low sodium beef broth to the pot. Stir thoroughly to combine all ingredients evenly.
- Add vegetables and bay leaf: Incorporate the frozen mixed veggies along with one dried bay leaf into the pot. Stir once more to distribute ingredients evenly.
- Simmer rice: Cover the pot with a lid and lower the heat to medium-low to maintain a gentle simmer. Cook for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender but slightly firm (al dente). You can tilt the pot to check for remaining liquid.
- Add spinach and rest: Remove the pot from heat. Quickly toss the fresh baby spinach on top of the rice without stirring it in yet. Replace the lid and let the dish rest for 10 minutes, allowing the spinach to wilt gently from residual heat.
- Fluff and serve: After resting, fluff the rice and wilted spinach together using a fork to combine evenly. Taste and adjust salt if desired before serving.
Notes
- Rice choice: Long grain white rice provides the fluffiest texture. Medium grain works well, whereas short grain or sushi rice produces a less pilaf-like texture. Basmati and jasmine may require about 5 minutes more cooking time. Brown rice and other substitutes like quinoa are not recommended due to differing cook times and textures.
- Vegetable substitution: Frozen mixed vegetables can be replaced with fresh chopped vegetables, but if doing so, add an extra 1/4 cup of water to account for the lack of moisture released from frozen veggies.
- Leafy greens: Baby spinach can be substituted with other easily wilted greens such as torn kale (without stems) or Asian greens. Chop roughly before using. These alternatives will not significantly alter the flavor.
- Rice firmness: The recipe yields al dente rice. For softer rice, add 1/4 cup more water or broth before cooking.
- Servings and nutrition: This recipe serves approximately 5 people. Nutrition facts are based on this serving size.
Nutrition
- Serving Size: 1/5 of recipe (about 1.5 cups)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
