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
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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!!!!🤣
Another amazing recipe! So simple yet so full of flavour 🙂 Yumm This is going to my short list 🙂
SO SO GOOD!
I just made this for me and some friends and we all loved it! I substituted the hamburger with what I had on hand which was elk hamburger, and basmati brown rice. I will definitely make this again!!
That’s so good to hear Ashley!
I love this recipe! I’ve made it lots of times. I’m curious if you could sub lentils for the meat for a vegetarian option. Any suggestions on using dried vs already cooked ones?
Hi Anna, great idea! I’d need to do some testing as the liquid ratios will be out though – N x
It must be a Nagi week 🙂 cooked the sticky pantry chicken last night and this one tonight. Your recipes are easy to make after a hard day at work, taste brilliant and are easy to follow and the notes are so helpful. Thank you.
You’re so welcome Ali!! Thanks so much
Hi. Thansk for the recipe I tried it today. But it turned out sweet ish from the frozen veggies. Is there any way to prevent that from happening? How can I neutralise the sweetness in this dish. Thanks. Dani
Hi Dani, if the veggies are giving it a little sweetness, try add a little more salt to balance the flavours – N s
Been forced to stay in today.34deg wind howling,red dust,(dirt) in clouds flying past outside.
Mid arvo and what to do for dinner,i thought of mince bog up i cooked often when i left mums excellent cooking when i ventured out into the wide world.
Googled it and up came your recipe, how cool !
Your version almost same as i made way back then.
I made sure i had lots of white pepper and black,a birdseye chilli or two and an extra spoon of tomato paste.
Can’t wait !
Thanks for the recipe.
Cheers from Bollon in outback QLD AU,
I hope you love it Roger!!
Lol,i did and have plenty left for a wrap with lettuce, tomato, red onion,(yumm) grated carrot for dinner.
I did your recipe but put in too much rice, half cup of boiling water and ended up perfect.
I’ve downloaded your 3 ebooks and now my heads spinning which recipe to try first.
I can give away my bulky recipe books.
Thanks Nagi.
This dish is fantastic! So much flavor! I will make it again and again.
I’m so glad you loved it Laura!
When I first looked at this recipe I was not super keen to make it. Glad I did, it is now one of my favourite easy dinners. Tastes great. Thanks Nagi
I’m so happy you gave it a shot!
2 cups of water for for 1.25 cups of rice?!?!?
That’s just never going to be enough!
Had to add an extra cup.
Can you take out any of the ingredients out and the dish still taste good
I made this last night and my sons and I loved it. I will be making this again!
Great Eileen!!!
Hi Nagi. Delicious recipe. I usually find something to make from your site. Actually quite a few recipes. Wld love to see more vegetarian recipes. Thanks.
Hi Isabel, Thanks so much for the feedback – will take it on board ☺️
Made a couple substitutions to use what I had – namely cut up chicken instead of the beef and fresh tomato instead of the paste. I also had to halve the salt, but I think that’s cause I use smaller grain salt.
It was delicious and everyone loved it, even my four year old (though she picked out all the mixed veggies cause she only likes spinach)
Woah sounds like you nailed it Becca!
Is it compulsory to add the spinach
Not at all, just leave it out if you prefer Andy! ☺️
This is my first time making this, it’s on the stove now. Just made a couple tweaks.. instead of the tomato paste I used about 3/4 cup of cherry tomatoes, each cut in half. Put them in early so they’d have time to get the flavor around. Didn’t have any leafy greens so I just added some green onions and fresh parsley towards the end. It’s looking and smelling amazing! Great recipe, thanks Magi!
This is my first time making this, it’s on the stove now. Just made a couple tweaks.. instead of the tomato paste I used about 3/4 cup of cherry tomatoes, each cut in half. Put them in early so they’d have time to get the flavor around. Didn’t have any leafy greens so I just added some green onions and fresh parsley towards the end. It’s looking and smelling amazing! Great recipe, thanks Magi!
2 cups of water for for 1.25 cups of rice?!?!?
That’s just never going to be enough!
Had to add an extra cup.
I hope it was great Josie! – N x
Another great recipe Nagi, cooked as per the recipe – perfect, wouldn’t change a thing.
Woot! Great Lynda ❤️
I made this in my instant pot and added Yves plant based burger.
Easy and very good
How did you make it in your instant pot?
I made this in my instant pot and kept getting the burn warning. Any suggestions?
I would imagine it has to do with the rice. I would put the rice in last and don’t stir it in. I do this with another rice instant pot recipe and it turns out perfect.
Great to hear Daisy!
I love this recipe for using up leftover fresh veggies from other meals! I had some pumpkin and some bok choy left in the fridge, so I chucked that in. Anything goes! I also use brown rice – Cook the brown rice in the beef broth & a little extra water for 15 minutes before adding it all into the pot and it turns out perfectly.
Another great recipe Nagi 🙂
Yesssss! Great!
Hi 🙂 Do you usually wash the rice? Thanks
Hi Heather, no I don’t wash the rice for this recipe ☺️