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One-Pot Beef and Rice

This one-pot beef and rice recipe is a simple, quick, and flavorful dish perfect for a weeknight meal or impressing guests. It's ready in under 35 minutes and requires only one pot for easy cleanup.
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Cook Time 35 minutes
Total Time 35 minutes
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp extra virgin olive oil For a fruity and intense flavor.
  • 1 medium onion peeled and diced (1 cm)
  • 3 garlic cloves peeled and minced
  • 680 g ground beef (5% fat recommended)
  • 480 g long-grain rice Ideal for absorbing juices.
  • 1 medium red bell pepper deseeded and diced (1 cm)
  • 400 g canned crushed tomatoes
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • 1 tsp fine salt Adjust to taste.
  • 0.5 tsp freshly ground black pepper
  • 720 ml beef broth (homemade or from cubes)

Equipment

  • Large, heavy-bottomed pot (at least 5 liters)

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add onion and garlic and cook, stirring occasionally, until tender and translucent (about 5 minutes).
  2. Add ground beef to the pot and cook, breaking it up with a wooden spoon, until browned and fully cooked (about 8-10 minutes). Drain excess grease if necessary.
  3. Stir in rice, red bell pepper, crushed tomatoes, paprika, thyme, salt, and pepper. Mix well to combine.
  4. Pour beef broth into the pot. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed. Do not open the lid during cooking!
  5. Remove from heat and let stand, covered, for 5 minutes before serving. Serve hot.

Notes

Feel free to customize your recipe! Add mushrooms, carrots, peas, or green beans for extra vegetables. For a spicier version, add a little chili powder or red pepper flakes. If you don't have beef broth, you can use chicken broth; it works well too! I like to add a pinch of cumin for a more exotic flavor. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the microwave or in a pan with a little water to prevent drying out. Can be frozen for 2-3 months.