Delicious and nutritious, my Beef and Rice with Veggies is a complete meal on its own. Flavoured with herbs that give it a ‘Greek edge’, this will truly be a dish that you’ll want to make again and again.
Quick + flavoursome + economical = Beef and Rice with Veggies
This is a terrific meal for people who:
- Are really busy.
- Don’t like to spend too much time in the kitchen.
- Are on a tight budget.
While l have used beef mince, you could substitute with chicken or pork; just don’t buy lean meat (too dry). Also, the fat in regular mince will give the dish more flavour. When sauteing the beef, make sure that any liquid released has evaporated; you don’t want soggy rice.
Long grain or medium grain rice? That is the question! One thing is for sure, don’t use short grain rice as it will become clumpy.
Medium grain rice is more plump and has a softer texture than long grain rice. It is the rice l cook most with. Some cooks are of the opinion that medium grain rice can be a bit gluggy. l think it depends on how you cook it. You won’t find that a problem with any of my dishes; just stick closely to my instructions. Long grain or short grain; the choice is yours!
I’ve mentioned that this recipe has a ‘Greek edge’, and it does. It’s very similar to the mixture l use for my Stuffed Greek Tomatoes, minus the meat. I use generous amounts of the same herbs for both dishes, dill and parsley, which are often used in Greek cooking, and give this dish fragrance and flavour.
- Dill – is one of my favourite herbs. It’s flavour is not as polarising as some other herbs, instead it has subtle taste somewhere between celery and fennel. If you don’t particularly like dill, just stick with parsley.
- Parsley is often used to adorn or add colour to a plate. Yet, parsley has so much more to offer flavour-wise. Many of my dishes just wouldn’t be the same without it.
There aren’t many tips, tricks or secrets in this recipe. I will say, though, that the biggest no-no is to lift the lid (or for someone else to lift the lid) before cooking time is up. The rice needs the steam to cook and if the lid is removed … it’s all over.
My someone else who lifted the lid prematurely was my husband. This happened early on in our marriage. He’s never done it since, although it doesn’t stop him from giving me unsolicited advice on all things culinary 😡
Preparation Time: 15-20 minutes
Cook Time: 20 minutes
- 2 tbsp olive oil
- 1 small-medium brown onion, finely diced
- 2 tsp grated garlic
- 350 g / 12 oz beef mince/ground beef
- 2 tbsp tomato paste
- 1/2 tsp sugar
- 1/2 cup of EACH diced celery & diced carrot
- 1 cup medium grain rice (note 1)
- 2-3 tbsp of EACH parsley and dill, roughly chopped
- 1 1/4 cups warm beef stock (note 2)
- 3/4 tsp salt & 1/2 tsp pepper
- Heat oil in a medium pan/skillet over moderate-low heat (note 3)
- Add the diced onion and saute until very soft (5-7 minutes).
- Add the garlic and cook for a further 30 seconds.
- Turn the heat up to high and place the beef in the pan. Push the diced onion and garlic to the edges of the pan so they don’t burn. Brown the beef, breaking up any clumps with a wooden spoon. Ensure that any liquid released by the beef has evaporated.
- Mix through 2 tbsp of tomato paste and 1/2 tsp sugar. Cook until the tomato paste has turned deep red (3 minutes).
- Have the beef stock on hand. Set aside.
- Add the veggies and rice and stir until well coated with the mixture.
- Mix through the herbs. HAVE A TASTE. Add salt and pepper.
- Turn the heat up to high and pour in the beef stock. Bring to the boil.
- Reduce the heat to low (as low as your stove can go). Cover with a tight fitting lid, and cook for precisely 20 minutes. Do not lift the while cooking.
- Remove from the stove. Lift the lid and fluff up the rice with a fork. You’re done 👍
- I use medium grain rice A LOT. It has a softer, plumper texture than long grain. You could also use long grain if you wish.
- Heating up the beef stock reduces the time you have to wait for the mixture to come to the boil.
- My pan measures 23 cm/9″ across the base.