Beef and Rice Recipe
Beef and Rice Recipe makes dinnertime a breeze! This one pot meal is delicious, easy to make and is the perfect comfort food.
Servings: 6
Cost: $10.25, $1.71 per Serving
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 cup long-grain white rice uncooked
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup frozen peas and carrots mix thawed
- ½ cup shredded cheddar cheese
- Chopped fresh parsley for garnish
Instructions
- Cook the ground beef in a large, deep skillet or Dutch oven over medium heat until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease.
- Add the onion, garlic, and bell pepper. Cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the uncooked rice, diced tomatoes with their juice, beef broth, oregano, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, until the rice is tender and most of the liquid is absorbed.
- Stir in the peas and carrots. Cover and cook for another 2–3 minutes, until heated through.
- Remove from the heat and sprinkle the cheddar cheese evenly over the top.
- Cover and let sit for 2–3 minutes, until the cheese is melted.
- Fluff with a fork, garnish with parsley, and serve.
Video
Notes
Long-grain white rice works well in this recipe, as it remains fluffy and separate after cooking. You can substitute other types of rice, such as basmati or jasmine, if desired.
Refrigerate any leftovers in an airtight container for up to 5-6 days.
Nutrition
Calories: 285kcal | Carbohydrates: 31g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 477mg | Potassium: 450mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2555IU | Vitamin C: 20mg | Calcium: 105mg | Iron: 3mg
