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One Pot Beef and Rice Recipe

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A hearty and comforting one-pot meal featuring tender cubed beef and flavorful long-grain rice cooked together with aromatic spices and vegetables for a delicious and effortless dinner.

  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings

Ingredients

Meat and Oil

  • ¼ cup olive oil
  • 1 ½ – 2 pounds cubed chuck roast or stew meat

Vegetables and Spices

  • 1 large diced onion
  • 3 large julienned carrots
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 2 bay leaves
  • 2 small whole garlic heads (base cut off)

Liquids and Rice

  • 2 ½ cups beef broth
  • 3 cups long-grain rice (rinsed and drained)
  • 4 cups water

Instructions

  1. Brown the Meat: Heat ¼ cup olive oil over medium-high heat in a large Dutch oven or heavy-bottomed pot. Once the oil is hot, add 1 ½ – 2 pounds of cubed chuck roast and cook until browned on all sides, about 5 minutes.
  2. Sauté Vegetables and Spices: Reduce heat to medium and add 1 large diced onion, 3 large julienned carrots, 1 ½ teaspoons salt, ½ teaspoon pepper, 2 teaspoons paprika, 1 teaspoon cumin, and 2 bay leaves. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  3. Simmer Beef with Broth and Garlic: Pour in 2 ½ cups beef broth and add 2 small whole garlic heads with the base cut off. Cover the pot with a lid and cook on low heat for 45 minutes, or until the beef is tender and flavorful.
  4. Add Rice and Water, then Cook: Meanwhile, rinse 3 cups long-grain rice under cold water and drain. With the heat set on low, spread the rice evenly over the cooked meat and vegetables in the pot. Add 4 cups water, cover with the lid, and cook for 20-25 minutes, until the rice is fully cooked and fluffy.
  5. Finish and Serve: Remove the garlic heads and bay leaves from the pot. Squeeze the soft garlic cloves out of their skins into the rice and gently stir everything together. Serve hot and enjoy your one pot beef and rice meal.

Notes

  • Be sure to rinse the rice thoroughly to remove excess starch for fluffy results.
  • Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
  • You can substitute chuck roast with stew meat if preferred.
  • Adjust salt and spices to taste depending on your preference.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/one-pot-beef-and-rice-recipe/