If you’re searching for a one-pan meal that’s hearty, colorful, and full of flavor, Beef and Rice with Veggies deserves a spot on your dinner table. It’s the kind of cozy, nourishing recipe that’s ready in about half an hour, bursting with tender beef, fluffy rice, and a rainbow of veggies—all cooked together for comfort in every forkful!
Why You’ll Love This Recipe
- Packed with Protein & Veggies: Each bite delivers a satisfying balance of ground beef, fluffy rice, and a bounty of mixed vegetables for a meal that’ll fuel your whole evening.
- One-Pan Wonder: Everything cooks together in a single pot, making cleanup a breeze and letting flavors mingle like magic.
- Family Approved: The cozy comfort of Beef and Rice with Veggies appeals to kids and adults alike—there’s hardly ever any leftovers!
- Make It Your Own: This recipe is endlessly adaptable for whatever veggies, greens, or grains you have on hand, so dinner is always within reach.
Ingredients You’ll Need
With just a few everyday ingredients, Beef and Rice with Veggies comes together simply but delivers big flavor. Each component plays its part—bringing tenderness, depth, and pops of color to this all-in-one family favorite.
- Olive oil: For sautéing and building a rich, savory base. Use a generous drizzle for depth.
- Onion (any type): Adds natural sweetness and aroma—yellow, white, or red all work beautifully.
- Red capsicum/bell pepper: Brings vibrant color and subtle sweetness; swap in yellow or orange if you like.
- Garlic cloves: Just a couple, minced, infuses the whole dish with delicious garlicky warmth.
- Lean ground beef: The protein star—use 80–90% lean beef for rich flavor without excess grease.
- Tomato paste: A few spoonfuls concentrate the savoriness and add wonderful umami depth.
- Salt, black pepper, cumin, onion powder, dried oregano: This blend seasons everything, layering earthiness and herby notes.
- Cayenne pepper (optional): A touch for gentle heat—stir in more or less to suit your crew.
- Dried bay leaf: Classic for subtle flavor and aroma that infuses the pot.
- Long grain white rice: Keeps things perfectly fluffy—do not rinse, so it soaks up all the broth!
- Low sodium beef broth: Adds savory moisture and depth—homemade or store-bought both shine.
- Diced frozen veggies (corn, peas, carrots): Easy, quick, and colorful—no dicing needed! Use a market mix or your own favorite combo.
- Baby spinach (or leafy greens): Just toss in at the end for freshness and a nutrient boost; kale or Asian greens work too.
Variations
Beef and Rice with Veggies is tailor-made for flexible, no-stress cooking—swap in whatever happens to be in your fridge or pantry and put your own twist on it. This recipe is perfect for catering to dietary needs or simply using up odds and ends!
- Change up the protein: Substitute ground turkey, chicken, or your favorite plant-based mince for a new spin.
- Mix up the veggies: Use chopped fresh veggies like zucchini, green beans, mushrooms, or even a handful of cherry tomatoes for a different flavor and texture profile.
- Go leafy: Try kale, Swiss chard, or bok choy in place of spinach—just tear or chop into bite-size pieces before stirring in.
- Spice boost: Love it spicy? Add extra cayenne, a little smoked paprika, or your favorite chili sauce when seasoning the beef.
How to Make Beef and Rice with Veggies
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over high heat. Add your diced onion, capsicum, and minced garlic. Stir them together for just a minute—this quick sauté unlocks all their natural sweetness and sets a delicious base for your Beef and Rice with Veggies.
Step 2: Brown the Beef
Next, toss in the ground beef. Cook, breaking it up with a spatula, until it’s deeply browned and no longer pink. This step builds big flavor and ensures each bite is perfectly seasoned.
Step 3: Spice It Up
Sprinkle in the tomato paste, salt, pepper, cumin, onion powder, oregano, and a pinch of cayenne if you want some heat. Let the spices sizzle with the beef for a minute—this toasts them and combines everything into a rich, savory mixture.
Step 4: Add Rice, Broth, and Veggies
Turn the heat down to medium. Stir in the uncooked rice and beef broth, making sure every grain gets coated. Add the frozen veggie mix and drop in the bay leaf. Give it all a good stir—now you can really see Beef and Rice with Veggies coming together!
Step 5: Simmer
Place a lid on the pot and turn the heat to medium-low so it’s gently simmering. Cook for 12–15 minutes, or until almost all the liquid has absorbed when you tilt the pot. The rice should look just cooked but still a bit moist.
Step 6: Wilt the Greens
Remove the pot from the heat. Quickly scatter your spinach (or other leafy greens) over the rice, pop the lid back on, and let it rest for 10 minutes. The heat will steam the greens until they’re perfectly wilted and vibrant.
Step 7: Fluff and Serve
Use a fork to fluff the rice and gently mix the wilted greens through the pot. Taste and adjust the salt if needed. That’s it—your Beef and Rice with Veggies is ready to be scooped up and enjoyed!
Pro Tips for Making Beef and Rice with Veggies
- Rice Matters: Stick with long grain white rice for a fluffy, pilaf-like texture that won’t turn mushy—avoid brown or risotto-type rice, which need different cooking times.
- Taste Adjuster: Don’t be shy about salt—broth brands vary, so always taste and tweak seasoning at the end for maximum deliciousness.
- Veggie Flex: If using fresh diced veggies instead of frozen, add 1/4 cup of water when you add the rice to ensure there’s just the right amount of liquid for everything to cook to perfection.
- Greens Finish: Add greens after cooking and let them steam under the lid; this gentle touch keeps colors bright and textures tender without overcooking.
How to Serve Beef and Rice with Veggies
Garnishes
A sprinkle of freshly chopped parsley or cilantro instantly brightens up your dish, while a scattering of green onions adds punch. For a little richness, a dusting of grated Parmesan or a dollop of Greek yogurt works wonders atop Beef and Rice with Veggies.
Side Dishes
This one-pan wonder is pretty much a complete meal, but if you want extras, try a crisp green salad with tangy dressing, a basket of warm flatbreads or pita, or some roasted broccoli or cauliflower on the side. These simple additions let Beef and Rice with Veggies shine as the comforting main event!
Creative Ways to Present
Spoon into individual bowls for casual family dinners, or pile onto a serving platter and garnish generously for a festive, shareable centerpiece. For a fun twist, serve Beef and Rice with Veggies stuffed into colorful bell peppers, or wrapped in large crunchy lettuce leaves for a fresh, handheld version.
Make Ahead and Storage
Storing Leftovers
Cool leftovers quickly and store them in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making Beef and Rice with Veggies just as appealing for lunch the next day!
Freezing
Yes, Beef and Rice with Veggies freezes wonderfully! Portion into freezer-safe containers, cool completely, and freeze for up to three months. Thaw in the fridge overnight for best results.
Reheating
Reheat gently in the microwave or on the stovetop, adding a splash of beef broth or water if the rice seems a bit dry. Stir occasionally to ensure even heating, and it’ll taste just as good as day one.
FAQs
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Can I substitute the ground beef in Beef and Rice with Veggies?
Absolutely! Ground turkey, chicken, pork, or plant-based crumbles all make delicious alternatives, and they cook up in the same way. Just brown until no longer pink and keep an eye on seasoning, as lean proteins might need a little extra salt and spice.
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What kind of rice works best for Beef and Rice with Veggies?
Long grain white rice is the best option here for a perfectly fluffy result. Basmati and jasmine are also great, though they may need a few extra minutes of cooking. Avoid risotto rice, paella rice, or brown rice, as these types require different liquids and cooking times.
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Can I add more vegetables to this recipe?
Yes! Beef and Rice with Veggies is wonderfully flexible. Toss in chopped fresh veggies like zucchini, green beans, mushrooms, or spinach—just add a little extra water with fresh veggies, as frozen ones will release some liquid as they cook.
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How do I keep the rice from getting mushy?
The secret is in using the right rice (long grain white), measuring your liquids, and simmering gently with the lid on until just cooked. Resist stirring as it cooks, and let it rest at the end so the steam finishes the job!
Final Thoughts
Give this Beef and Rice with Veggies a spot on your weeknight menu, and you’ll be met with smiles all around the table. There’s something so satisfying about a single-pot meal that tastes like comfort and feels nourishing, with just enough flexibility to fit your day. Happy cooking!
Print
Beef and Rice with Veggies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A hearty and flavorful one-pot meal featuring tender ground beef, aromatic rice, and a medley of colorful vegetables, all cooked together in a savory broth. This Beef and Rice with Veggies recipe is a wholesome and satisfying dish that is easy to make and perfect for a comforting family dinner.
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 1 onion, diced
- 1 red capsicum/bell pepper, diced
- 2 garlic cloves, minced
- 500g (1 lb) ground beef, lean
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano (or herb of choice)
- 1/4 tsp cayenne pepper (optional)
- 1 dried bay leaf
- 1 1/4 cups (225g) long grain white rice, uncooked
- 2 cups (500 ml) beef broth, low sodium
Veggies:
- 2 cups (300g) diced frozen veggies (corn, peas, carrots mix)
- 3 big handfuls baby spinach (~90g/3 oz) or other leafy greens
Instructions
- Heat oil in a large pot over high heat. Add onion, capsicum, and garlic. Cook for 1 minute. Saute until fragrant.
- Add ground beef and cook until browned, breaking it up as you go.
- Stir in tomato paste, salt, pepper, onion powder, oregano, cumin, and cayenne. Cook for 1 minute.
- Lower heat to medium. Add rice and beef broth, mixing well. Add frozen veggies and bay leaf, then stir.
- Cover and simmer gently for 12-15 minutes until rice is cooked and liquid is absorbed.
- Remove from heat. Place spinach on top, cover, and let rest for 10 minutes.
- Fluff rice with a fork, mixing through wilted spinach. Adjust seasoning if needed. Serve and enjoy!
Notes
- RICE – Best made with white long grain rice for the fluffiest outcome. Basmati and jasmine rice will also work but may require additional cooking time.
- If using fresh veggies instead of frozen, add 1/4 cup of water to the rice.
- Leafy greens like kale or Asian greens can be substituted for spinach.
- If you prefer softer rice, add 1/4 cup of water to the rice.
- Nutritional values are based on a serving size of 350g.
Nutrition
- Serving Size: 350g
- Calories: 418 cal
- Sugar: 2g
- Sodium: 936mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 62mg
