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
I drive 100km to the outskirts of Sydney just to take Dozer to this dog wizard, Neil Barnsley of Animal Holistic Therapies. “Enthusiastic” playing + abnormally long legs for a Golden Retriever + being double jointed = regular “active dog” injuries. Whereas conventional vets order costly X-rays (that are only useful if they know where the injury is) or being unable to provide an exact diagnosis, will give a general instruction to keep him quiet (easier said than done!!!), Neil Barnsley has a 100% hit rate in pinpointing exactly where and what Dozer’s ligament/joint/muscle injuries are, through touch alone.
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!!!!🤣
I love your recipes, you are very talented and creative. You have explained everything in so much detail and love the fact that you have notes which are helpful when it comes to alternatives. I look forward to many more of your simple yet tasty recipes!
Mona xx
Hi Mona! Thanks so much for your lovely message, I’m so glad you are enjoying my recipes!! N xx
Nagi, YOU ARE A GENIUS .. my husband made this tonight. Delicious and AMAZING!!! Thank you again for your terrific blog and recipes.. All best, Brooke
HIGH FIVE!!!! Your husband is a rock star!! N xx
Oh Nagi, where have you been all my life!!! I’m only relatively new to this cooking thing & one of my most hated things is having to THINK about what to have for dinner every. single. night. That was until you came along. I now print your recipes and have them in a folder. LOVE that your recipes are so simple yet full of flavour. The videos really help – it’s always good to see how you do it as being a novice sometimes I’m not exactly sure.
Looking forward to this mince one. I really try never to use any packet stuff because gross…. who knows WHATS in those things. But knowing the combo of herbs & spices doesn’t exactly come naturally. I’ve found different websites & recipes from time to time but yours are my consistent go to!! Thank you, thank you, thank you xxx
Sarah 🙂
ps. Love seeing your pics of Dozer – and I’m going to keep Neil in mind as well. I’ve got a very bouncy black lab who is just adorable but all that bouncing sure puts his joints under strain and the vet already told me to expect him to get arthritis as he ages. I live in the Southern Highlands so getting to Neil will also be a mission but by the sounds of things, totally worth it. Thanks again 🙂
Hiiii Sarah! I was just in the Southern Highlands last month, just near Bowral! I love it down there. So beautiful. 🙂 Depending on where you are in the Southern Highlands, it’s probably faster for you to get to Neil than me!! He’s about 30 minutes south of Penrith. So glad you found me Sarah, and that you’re enjoying my recipes! N x
Thanks for your recipes, and the up date on Dozer.
You’re so welcome Jonathan! N x
Once again – your never fail recipes make our evening. I cooked this tonight for unexpected guests and it was a winner. Kids and adults all loved it.
You’ve tried it already?? YOU ROCK Pippa!!!! N xx
I was trying to figure out what to make for dinner and this popped in my inbox! It was very easy and filling and tasted good! I love that it is packed with veggies. I had a spinach/baby kale blend so I used that because it’s what was on hand. This recipe seems like it would be easy to adjust with different flavors and spices to mix it up too. And the ride turned out perfectly!
Rice not ride! 🙂
Ha!!! But it read ok!! 😂 So glad you enjoyed this Alexis, thanks for reminding me to add a tip in above switching the spinach with other leafy greens! N xx
Ok was gonna do spag bog tonight but guess not LOL. I will try it with a bit of taco seasoning.
YES!! I am absolutely going to share a taco version one day! N xx
Hi Nagi,
We made this for dinner tonight, yummy 😋
This is a keeper.
You may want to add to the recipe when to add the bay leaf. You show it clearly in the video.
Thanks for the way your recipes have improved our eating 😃
(Hi to Dozer too)
Gerry
Oops! Thanks for picking that up Gerry! N xx
Doesn’t Dozer look relaxes! And I have had acupuncture and it has worked a treat 🙂 ! And if some of that is a placebo effect, the result matters, does it not . . . the safely achieved result ? You have managed to ‘hide’ an admirable amount of veggies of different colours (so necessary) into the dish . . . well, I would have to parboil my rice and then finish a la you as I only eat the ‘brown stuff’ 😉 !
Really?? I’ve never ever had it!
Never had brown rice? That I do not believe: good carb v bad carb 🙂 !! I keep a little Arborio or similar in the pantry for risottos, but never for other recipes . . . 🙂 !
YUMI food! That’s good way get rid of veggies, no need to worrie about topping just tuck in. I’ll join you and Dozer do not mind acupuncture . My mobile vet was fantastic with cat Maza, cheap visits and Medes only if needed. Also has provided extra service by phoning every w/ end to find out what’s taking place. Due to age she went of the food but having vet on a go was REALY big help didn’t have to stress her with traveling. Hope all your efforts are paying off. Have your self good week you deserve.!
Mobile vet?? Now THAT’S a great idea!!! N xx
Oh my gosh I needed this recipe. Gonna make it tonight. I have everything for it. Thank you. Something new to add to the rotation. Thank you!!!! ♥
Hope you love it Norma!! N xx
Thanks Nagi, for another wonderful one pot recipe – my family loves them. Will be on next week’s menu! I was sorry to see that you stopped contributing to Super Food Ideas – I stopped buying it as your recipes were the only reason I bought it in the first place.
Ohhh Ann! I love hearing that! Time constraints was the main reason. I was so sad though, I really enjoyed it, especially working with the team. They are amazing! N x
Nagi, I am also a rice snob! Growing up in the South, my Mother made rice and gravy nearly every night. She always used the brand “Uncle Ben’s” long grain white rice and it was never mushy. I can’t eat any other white rice. This ground beef recipe of yours looks delicious and much like one of the ground beef and rice dishes my Mother made. I can’t wait to try this one!
It’s so good to see that Dozer has someone who can help him without lots of unnecessary tests to determine where his pain is. I am a nurse and used to think that acupuncture was kind of weird until I met a fellow nurse who was trained in acupuncture. She made a convert out of me when she worked on my neck pain. It was amazing how it took my pain away.
LOVE HEARING FROM FELLOW RICE SNOBS!! 😂 And I absolutely love hearing that you’re a nurse and was converted by acupuncture! I may well have to give it a go myself! N x
Try rinsing rice first
Looks like Dozer is a happy boy and doesn’t mind his visits – btw, I love the idea of a holistic vet! Wonder if I can find one here – off to google it!
Question about rice and apologies of I sound stupid. In Canada all I see in grocery stores including speciality and ethnic ones is jasmine, basmati, sushi, risotto and “texmati” rice. They never label it as “long” or short grain. So what should I buy?? Since you mention that basmati and jasmine are ok it’s obvious they are not the long grain you suggest. It is so frustrating because the one thing I can make ok but never great is rice – and I think it’s the grain itself not the method (I have tried everything from rice cooker to Instant Pot to old fashioned stove top to oven.) It either gets mushy or too sticky and we all prefer rice that is fluffy and cooked through but not clumping together… Help!!
Hi Beatrice – how interesting! I will ask my Canadian food blogger friends and add a note into the recipe! I did do a quick google and found that Texmati is essentially the equivalent in Canada. It does have basmati mixed in with ordinary long grain so it’s a bit more fragrant but the cook times and liquid ratios are the same 🙂 For Texmati, given it is essentially the same as our standard long grain rice, here’s how I cook it (this makes “Asian” standard rice which is tender but not super soft, and it is fluffy, not sticky / mushy on the outside): Using Texmati, no need to rinse. Place 1 cup in a saucepan with 1 1/2 cups of water. Turn the stove on medium to medium high, but for the first time, don’t walk away. Keep an eye on it until the water starts to simmer then immediately turn the heat down to medium / medium low so the water is bubbling very gently. You’ll get used to the heat levels required for your stove after a few goes – every stove is different, and also depends on how thick your saucepan is ie heat retention. Leave to cook for 12 to 15 minutes until all the water is absorbed into the rice – tile the saucepan to check. During the cook time, do not stir, do not remove lid. Once the water is absorbed, take the saucepan off the stove and leave to rest for 10 minutes – do not touch or stir or remove lid. During this time, the wetness on the surface of the rice is absorbed into the rice which finishes cooking the rice grains and it is what makes it fluffy. Then remove the lid and fluff with fork. Be amazed at perfectly cooked fluffy rice! N xx
I’m in Canada, too 🙂 I get NoName brand long grain rice!
Hi, Nagi…and Dozer! You’re so good to that sweet boy! Hope he feels better soon!
This dish looks perfect for a pot luck we’re attending soon, but I’m wondering if we can use some of our home canned veggies (carrots & green beans) along with frozen corn that we grew ourselves. I’m assuming the corn would need extra cook time and the canned veggies just “warmed up”, but the canned veggies have been processed with salt and water, so maybe I should omit the salt when I’m making the dish and adding it to taste after the dish is done? Also, if you think some sort of a topping would be nice on the finished dish, how about some shredded cheese? I have a bag of a pre-shredded Monterey Jack and Colby blend and thought it might be tasty. Just a thought. BTW, your closeup photos are beautiful. I like to see the details. Please keep doing it!
Home canned veggies! How fab! Absolutely you can. Add the frozen corn at the step where the frozen veg is added. Drain the canned veg very very well and add it below the spinach tossed on top – the resting period should be enough to warm them up (as long as they are room temp, not fridge cold). If your canned veg is very salty, then I would reduce the salt but still not eliminate it because as you are not cooking the canned veg, the salt won’t be extracted into the rice and I think you’ll find the rice is a bit bland if you eliminate salt. And YES to shredded cheese topping. Always! 😈
Thanks, Nagi! Sounds like a plan! 🙂 (Had a feeling you’d give CHEESE a green light! LOL)
This looks so good and hearty! I am searching for ground beef recipes because it was on sale and I have a ton. Bookmarking this!
I hear you Raquel! It is SUCH good value here in Aus! N xx
Hi Nagi,
Close-ups let you almost smell the dish! Like this way better than further away shots. Some further out help set the mood with various plates, serving boards, linens and utensils and don’t forget the “haphazardly” strewn ingredients like spices and herbs…that’s all well and good, but the money pic(s) for me are the “nose dives”!
About browning mince…I have read that adding a touch of baking soda will make the meat less likely to steam and leave you with a puddle of liquid when done. Just a thought…I think it was first suggested by Cook’s Illustrated.
Love the Dozer Folder…he’s the best!
I am so glad you said that Vivian!!! When I have the time I do like the further away shots with props to set the mood, but to be honest I simply don’t have the time usually!!! Thanks for the tip on baking soda, will check it out now! N x
I love your rice snobbiness! We all must be snobby about something, or in my case, many things!!! This is a wonderful dish, and I understand the attack-of-the-rice feeling, but I’d rather see food up close in order to really feel it and taste it. Just my humble opinion.
Ba ha ha! LOVE THAT! Bring on the food snobbiness!!! N x
Hi Nagi, Another “one pot” wonder. Exactly my kind of cooking and eating, just like your pasta’s and especially your Chicken Thighs and Legs with lemon and rice. Can’t wait to try this tonight and know well in advance it will live up to
all your other wonderful recipes.
Dozer is looking well, and I, too, have never had acupuncture. Hope he is well…..
Always looking forward each day when I turn on my computer to see a new recipe from you. Keep publishing so I have something new to try and eat.
Hugs to you and Dozer.
Bobby
Hi Bobby! Dozer is all good, injuries for active crazy dogs comes with the territory!!! Nothing too serious, thankfully 🙂 I never plan to stop what I’m doing, I love it so much!!!! I’ll be in your inbox regularly for years to come! N xx
Please DO NOT make a change to your photos. I love seeing what I am going to eat, and your shots are great!
This looks fantastic!, I’m going to the store, get what I need and fix it tonight.
Hope Dozer gets well, I enjoy all photos of him. What a character! Sending best wishes to him.
Thanks Lucy! I plan to stick with my style of photos!!! Dozer is totally fine, minor active dog injuries comes with the territory!! N xx