Rice and Beef

This simple yet satisfying combination of fluffy rice, seasoned ground beef, and veggies. This rice and ground beef is a timeless favorite, from quick weeknight dinners to hearty family feasts.

Servings

Calories 598.7kcal

Ingredients

3 tablespoon olive oil
1 onion, medium diced
3 cloves garlic, minced
1½ lb ground beef
2 cups tomatoes, diced
2 cups bell peppers, each bell peppers diced - green,red, yellow and orange
1 tablespoon ginger minced
2 tablespoon tomato paste
½ tablespoon cayenne pepper
1 tablespoon thyme
2 tablespoon paprika
salt to taste
black pepper to taste
3 cups rice
4½ cups chicken stock
2 bay leaves

Instructions

Heat the olive oil in a large skillet or pot over medium heat. Add the diced onion and cook for 2 to 3 minutes, until soft and translucent. Add the minced garlic and cook for 30 seconds, until fragrant.
Add the ground beef and cook it, breaking it apart with a spatula, until it's browned and cooked.
Add the diced bell peppers and tomatoes. Cook for 2 to 3 minutes, until slightly softened.
Add ginger, tomato paste, cayenne pepper, thyme, paprika, and season with salt and pepper to taste. Cook for 2-3 minutes until the tomato paste darkens and the spices are fragrant.
Stir in the rice until every grain is coated in the beef and spice mixture.
Pour in the chicken stock and add the bay leaves. Stir to combine, cover, and bring to a quick boil. Then reduce the heat to low and cook for 15 to 20 minutes, until all the stock is absorbed and the rice is cooked through.
Remove from heat and let it rest, covered, for 5 minutes. Remove the bay leaves, fluff with a fork, and serve.

Notes

- Prep everything before you start. Chop the onion, peppers, and tomatoes, then mince the garlic and ginger. Once the beef is browning, things move fast.
- Brown the beef properly. Let it sit undisturbed for a minute before breaking it up. Color on the meat is where most of the flavor comes from.
- Drain the fat if there's a lot. Fatty beef leaves the rice greasy.
- Bloom the tomato paste and spices for a couple of minutes before adding the rice. It deepens the flavor noticeably.
- Don't lift the lid while the rice cooks. Every peek lets out steam the rice needs.
- Rest before fluffing. Five minutes covered, off the heat, finishes the grains evenly.
- Season at the end, not just the start. Stock varies in saltiness; taste before you add more

Nutrition