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
Units
Scale
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
