Rice and Ground Beef
You just have to try this rice and ground beef recipe. It's perfect for lunch or dinner any time of year. And it's great for meal prep too!
ESTIMATED COST : $6.75 or $1.68 a serve
Ingredients
For the Rice
- 1 ½ cups (300 grams, 15.58 ounces) basmati rice
- 2 ¼ cups (560 grams, 19.75 ounces) water
For the Beef
- 1 tablespoon neutral flavored oil such as vegetable oil
- 1 medium (120 grams, 4.23 ounces) Brown Onion finely chopped
- 1-2 small (220 grams, 7.76 ounces) sized potatoes , diced
- ½ cup (61 grams, 2.20 ounces) carrot, diced
- 1 teaspoon (1-2 cloves) minced garlic
- 500 grams (1 pound) ground beef (hamburger meat)
- Salt and pepper to taste
- 2 teaspoons Worcestershire sauce or to taste
- 400 grams (14 ounces) canned diced tomatoes
- 1 ½ cups (375 ml/grams, 13 ounces) stock of choice, e.g. vegetable stock or chicken stock
- ¼ cup (63 grams, 2.22 ounces) cheese e.g. mozzarella, or cheddar
Instructions
For the Rice
- Rinse the basmati rice in room temperature water until the water runs clear. (see note 1). 2. Completely drain off all water and place in a medium sized saucepan.
- Next, add the water. Make sure the rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.
- Once at a boil, stir the rice. Then reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
- Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.
For the Beef
- Heat oil in a medium to large sized saucepan over medium to high heat. Once hot, add the brown onion, diced potatoes and carrots. Fry for 4-5 minutes or until the vegetables have softened slightly.
- Add the minced garlic and saute for about 1 minute.
- Add the ground beef, breaking it up into small pieces. Season with salt and pepper. Continue to fry until the beef has turned brown and is cooked. (see note 1).
- Next, mix through the Worcestershire sauce, canned tomato, stock of choice, and cheese. Bring liquid to a boil.
- Once at a boil, reduce heat to low and keep liquid at a simmer. Simmer for at least 5 – 10 minutes, or until the liquid has thickened slightly. Check the potatoes with a fork to see they have softened. (see note 2). Turn off heat. Serve with rice.
Notes
- If you find your ingredients are sticking to your pan or are starting to burn, reduce the heat slightly and add a splash of water. Then scrap off any ingredients which may be sticking to the bottom of the pan.
- You don’t want to overcook your potatoes otherwise they will become mashed.