ground beef rice recipe
The Best ground beef rice recipe
I love this recipe because it’s packed with protein and fiber, which keeps everyone full longer than most quick meals. The ground beef adds a nice balance of lean protein, and the rice brings in complex carbs that give sustained energy. It’s not heavy, but it’s hearty enough to feel like a real meal without being too rich. Plus, it’s easy to customize—add some veggies if you want extra nutrients, or swap out the seasoning for something different if you’re feeling adventurous. My family loves it because it’s something we can make in large batches and reheat, so it’s always ready when we’re short on time. It’s the kind of meal that feels like a little treat, even if it’s just for the kids or when we’re all tired from a long day. There’s nothing like a good, simple dish that does double duty—both as a meal and a comfort.
Creamy Ground Beef & Rice Stew
A hearty, comforting dish featuring tender ground beef simmered with rice, tomatoes, and aromatic spices. Perfect for a cozy meal!
🥘Ingredients
- 1 lb (450g) ground beef (80/20)
- 2 cups (480ml) beef broth
- 2 cups (300g) long-grain white rice, rinsed
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (14.5 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- 1 cup frozen peas
- 1 small zucchini, diced
- 1 tbsp Worcestershire sauce
👨🍳Directions
-
1
In a skillet over medium-high heat, cook the ground beef, breaking it into small pieces, until browned (about 5–7 mins). Drain excess fat if needed. -
2
In the same skillet, sauté the diced onion, garlic, and bell pepper for 3–4 mins until softened. Transfer to the pot. -
3
Add the crushed tomatoes, tomato sauce, beef broth, oregano, smoked paprika, black pepper, and salt. Stir well. -
4
Bring to a boil, then reduce heat to low. Add the rinsed rice and stir to coat evenly. Simmer uncovered for 20–25 mins, or until rice is tender and liquid is absorbed. -
5
If using optional add-ins (peas, zucchini, or Worcestershire sauce), stir them in during the last 5 mins of cooking. -
6
Adjust seasoning if needed. Serve hot with crusty bread or a side salad.
🔧Equipment
- Large pot or Dutch oven
- Medium skillet
- Wooden spoon
- Measuring cups/spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of red wine while cooking the beef.
- Use brown rice for a slightly nuttier taste and more fiber.
- Make ahead: The stew reheats well and tastes even better the next day!
Substitutions: {“beef”:”Substitute with ground turkey or lentils for a lighter option.”,”rice”:”Replace with quinoa or couscous for a gluten-free alternative.”}
Watch Video Of How Creamy Ground Beef & Rice Stew Works
❓ Frequently Asked Questions About Creamy Ground Beef & Rice Stew
What is the best way to prepare ground beef for this recipe to ensure it cooks evenly?
To ensure even cooking, brown the ground beef in batches over medium-high heat in a large skillet or Dutch oven, breaking it up with a wooden spoon or spatula as it cooks. This helps prevent clumping and ensures all pieces reach the right temperature. Drain excess fat after browning if you prefer a leaner dish.
—
How much ground beef should I use for this recipe, and what if I don’t have the exact amount?
For a standard serving size (about 4–6 servings), use 1–1.5 lbs (450–700g) of ground beef. If you don’t have the exact amount, adjust the rice proportionally—typically 1 cup of rice per 1.5 cups of liquid (water, broth, or beef broth). For example, if you use 1 lb of beef, aim for 1 cup rice + 1.5 cups liquid to avoid undercooked rice.
—
Can I substitute any ingredients in this recipe, and what are the best alternatives?
Yes! Here are common swaps:
– Ground beef → Use ground turkey, chicken, or pork (adjust seasoning slightly for flavor).
– Rice → Substitute with quinoa, couscous, or even mashed potatoes (adjust liquid accordingly).
– Beef broth → Use chicken broth, water with bouillon, or even a splash of tomato sauce for depth.
– Onions & garlic → Skip if needed, but add a pinch of onion powder or garlic powder for flavor.
– Spices → Swap dried herbs (like thyme or rosemary) for fresh if available.
—
How do I prevent the beef and rice from sticking to the pan while cooking?
To avoid sticking:
1. Heat the pan properly – Use medium-low to medium heat and avoid overcrowding the skillet.
2. Sear first – Brown the beef thoroughly before adding rice to develop flavor and prevent sticking.
3. Use a bit of oil or butter – A thin layer (½ tsp) of oil or melted butter helps create a non-stick surface.
4. Stir occasionally – Gently mix the ingredients while cooking to distribute moisture evenly.
5. Cover loosely – If cooking in a pot, cover with a lid slightly ajar to steam without steaming too hard.
—
How long should I cook the rice, and how do I know if it’s done?
For this recipe, cook the rice in a 1:1.5 ratio of rice to liquid (e.g., 1 cup rice + 1.5 cups broth/water). Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes (or until water is absorbed). Check doneness by:
– Fluffing with a fork—rice should be tender but still hold its shape.
– No liquid left in the pot (or a slight glossy sheen if using broth).
– If using white rice, it’s done when grains are opaque and slightly firm. For brown rice, it may take 20–25 minutes.
