If you’re searching for a comforting weeknight dinner, let me introduce you to my favorite One-Pot Beef and Rice with Veggies. It’s savory, hearty, and comes together with minimal cleanup—just one pot, vibrant veggies, and plenty of flavor layered in every spoonful. This is the kind of meal you’ll crave again and again!
Why You’ll Love This Recipe
- Ultra-Comforting: Cozy beef, fluffy rice, and sweet veggies make this dish pure dinner-time bliss—perfect after a long day.
- One-Pot Magic: Cleaning up is a breeze since everything cooks together in one pot—less mess, more relaxation.
- Customizable for Any Diet: Easily tweak the veggies or swap in your favorite herbs to make it suit your family’s tastes or what’s in your fridge.
- Leftover Friendly: This One-Pot Beef and Rice with Veggies tastes just as good (if not better!) the next day—hello, tasty lunches!
Ingredients You’ll Need
Each ingredient in this One-Pot Beef and Rice with Veggies has a special job—whether it’s building a rich base of flavor, adding pops of color, or delivering satisfying texture. Here’s your must-have lineup and a few tips to make every bite count:
- Olive oil: For sautéing and lending a luscious hint of richness that binds everything together.
- Onion (any type): Gives a sweet, aromatic depth—use white, brown, or even red for a twist.
- Red bell pepper (capsicum): Adds bright color and a subtle, natural sweetness that lifts the savory notes.
- Garlic cloves: Fresh minced garlic is a must for that classic cozy aroma and extra flavor punch.
- Lean ground beef: The hearty protein base—use lean for less grease (but all the beefy flavor).
- Tomato paste: Intensifies the umami, adds a lovely red hue, and creates a saucy undertone.
- Salt, black pepper, cumin, onion powder, dried oregano, cayenne pepper (optional): This spice crew delivers boldness, warmth, and just a whisper of gentle heat if you opt for cayenne.
- Dried bay leaf: Infuses an earthy aroma that makes home-cooked meals special.
- Long grain white rice (uncooked): The fluffiest option—soaks up every drop of flavor without going mushy.
- Low-sodium beef broth: Builds a savory foundation while letting the other flavors shine (and keeps things from getting too salty).
- Frozen mixed veggies (corn, peas, carrots): The ultimate time saver—no prep or chopping required!
- Baby spinach or other leafy greens: Tossed in at the end, these greens wilt perfectly into the warm rice for a fresh, vibrant finish.
Variations
The beauty of One-Pot Beef and Rice with Veggies is just how flexible it is. You can tailor it to fit your pantry, your family’s preferences, or just to freshen things up each time you make it—no food waste, no boredom!
- Swap Out the Veggies: Use chopped fresh veggies (like zucchini, mushrooms, or broccoli) for a garden-fresh vibe—just add a splash more broth to account for less water than frozen.
- Switch Up the Greens: Sub baby spinach with torn kale, Swiss chard, or even the leafy tops of Asian greens for a rustic finish.
- Make It Spicy: Turn up the heat by doubling the cayenne, or add diced jalapeños directly to the pot with the onions and peppers.
- Go Dairy-Free or Loaded: Sprinkle shredded cheese on top before serving for decadent creaminess, or leave it off entirely for a lighter bowl.
How to Make One-Pot Beef and Rice with Veggies
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over high heat. Add your diced onion, red bell pepper, and minced garlic, and give them a quick stir-fry. Just one minute is enough to unlock their fragrances—don’t wander away, this is where all that big flavor begins!
Step 2: Brown the Beef
Tumble in the ground beef, breaking it up with your spatula as it cooks. You want the beef nicely browned and crumbled, mingling with those aromatic veggies for about 3–4 minutes. There’s something so satisfying about seeing the color change and smelling the beefiness emerge.
Step 3: Build the Flavor Base
Stir in the tomato paste, salt, black pepper, cumin, onion powder, oregano, and (if you’d like a kick) cayenne pepper. Keep cooking for another minute—this gives the spices a moment to bloom and the tomato paste a chance to caramelize with the beef. Get ready for deeply savory aromas filling your kitchen!
Step 4: Add Rice, Broth, and Veggies
Turn the heat down to medium and pour in the uncooked rice and beef broth, mixing well so every grain gets coated in the saucy flavors. Toss in your frozen veggie mix and the dried bay leaf—this is where the “one-pot” magic kicks in! Stir it all up.
Step 5: Simmer and Steam
Pop the lid on, lower the heat to medium-low, and let your One-Pot Beef and Rice with Veggies gently simmer for 12–15 minutes. Give the pot a little tilt to check when the liquid has been absorbed and the rice is just al dente (but still moist—don’t worry, it finishes cooking off the heat!).
Step 6: Wilt the Greens and Rest
Take the pot off the heat, toss in a generous handful of baby spinach (or whichever greens you like), and quickly replace the lid. Let the whole pot rest for at least 10 minutes—this gentle steam will perfectly wilt the greens and keep the rice beautifully fluffy.
Step 7: Fluff, Taste, and Serve
Open the lid, fluff the rice and greens together with a fork, and taste for salt. Your One-Pot Beef and Rice with Veggies masterpiece is ready for serving—grab some bowls!
Pro Tips for Making One-Pot Beef and Rice with Veggies
- Rice Matters: Use long grain white rice for the best fluffy texture—other types work, but timing and results may vary.
- Veggie Water Magic: If you swap in fresh veggies instead of frozen, remember to add an extra 1/4 cup of water so your rice doesn’t dry out.
- Perfect Simmer: Keep your pot covered and at a gentle, bubbly simmer—rushing or boiling too hard can make the rice stick.
- Rest Is Best: Don’t skip the resting step—letting the One-Pot Beef and Rice with Veggies sit off-heat with the lid on ensures creamy rice and perfectly wilted greens.
How to Serve One-Pot Beef and Rice with Veggies
Garnishes
This dish is wonderful all by itself, but you can make it pop with a sprinkle of fresh chopped parsley, a generous handful of grated parmesan, or a few thinly sliced green onions. A dash of hot sauce or a squeeze of lemon will waken up the whole bowl for those who love a little extra zing!
Side Dishes
One-Pot Beef and Rice with Veggies is pretty much a meal-in-one, but if you’re feeling extra, add a crisp green salad or warm crusty bread to soak up any saucy bits. It pairs beautifully with chilled cucumber salad or even a dollop of creamy Greek yogurt or sour cream on the side.
Creative Ways to Present
Try spooning the rice mixture into roasted bell pepper halves or, for a party, serve mini portions in small ramekins with a sprinkle of microgreens. A big family-style pot in the center of the table, garnished with bright greens, invites everyone to dig in and serve themselves—just the way comfort food should be!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pot Beef and Rice with Veggies keeps really well! Pop it in an airtight container—once cool—and refrigerate for up to 4 days. The flavors even deepen overnight, making tomorrow’s lunch feel like a treat.
Freezing
This recipe is freezer-friendly, too! Cool completely, spoon into freezer-safe containers or heavy-duty zip-top bags, and freeze for up to 2 months. Thaw overnight in the fridge for best texture—just know the greens may soften a bit, but the taste is still top-notch.
Reheating
To reheat, sprinkle a few drops of water over the rice and cover loosely before microwaving, or warm gently in a skillet over low heat. Stir occasionally and add a splash more broth if it’s looking dry. In just a few minutes, you’ll have a fresh-tasting, steamy bowl ready to go!
FAQs
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Can I use brown rice instead of white?
Brown rice takes significantly longer to cook and may require more liquid, which can lead to mushy veggies and overcooked beef. For the best results, stick with long grain white rice or adjust your cooking time and add ingredients like vegetables and greens toward the end if you must use brown rice.
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What’s the best way to keep my rice from sticking to the pot?
Be sure to lower your heat to a gentle simmer after adding the broth and keep the lid tightly in place. Also, make sure to stir everything together well before covering so the rice cooks evenly and absorbs all the flavors.
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Can I use ground turkey or chicken instead of beef?
Absolutely! Both ground turkey and chicken work beautifully in this One-Pot Beef and Rice with Veggies recipe (though it’ll have a slightly lighter flavor). Just keep an eye on the cooking time and taste for seasoning, since leaner meats might need a touch more olive oil or broth.
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How do I make this recipe vegetarian?
You can substitute the ground beef with plant-based crumbles or lentils and use vegetable broth instead of beef broth. Bump up the chopped veggies and greens if you’d like a chunkier, heartier vegetarian version—the One-Pot Beef and Rice with Veggies method works just as well!
Final Thoughts
I hope you feel inspired to make One-Pot Beef and Rice with Veggies your new weeknight staple! It’s the kind of dish that hugs you from the inside out—simple, nourishing, and endlessly adaptable. Give it a try, and let it become a cozy tradition at your table, too.
Print
Beef and Rice with Veggies Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Stovetop
- Method: Stovetop
Description
A hearty and flavorful one-pot meal featuring tender ground beef and fluffy rice with a medley of vegetables. This Beef and Rice with Veggies recipe is a comforting and satisfying dish perfect for a family dinner.
Ingredients
Main Ingredients:
- 2 tbsp olive oil
- 1 onion, diced (any type)
- 1 red capsicum/bell pepper, diced (large)
- 2 garlic cloves, minced
- 500g (1 lb) lean ground beef
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- 1/4 tsp cayenne pepper (optional)
- 1 dried bay leaf
- 1 1/4 cups long grain white rice, uncooked
- 2 cups low-sodium beef broth
- 2 cups diced frozen veggies (corn, peas, carrots mix)
- 3 big handfuls baby spinach or other leafy greens
Instructions
- Heat oil in a large pot over high heat. Add onion, capsicum, and garlic. Cook for 1 minute.
- Add ground beef and cook until browned, breaking it up.
- Stir in tomato paste, salt, spices, and cook for 1 minute.
- Reduce heat to medium. Add rice, beef broth, veggies, and bay leaf. Mix well.
- Cover and simmer gently for 12 – 15 minutes until rice is cooked and liquid is absorbed.
- Remove from heat, top with spinach, cover, and let rest for 10 minutes.
- Fluff rice and mix in spinach. Adjust salt if needed. Serve and enjoy!
Notes
- Rice: Use long grain white rice for best results. Avoid brown rice or risotto rice.
- Veggies: Fresh veggies can be used with added water.
- Leafy Greens: Substitute with any quick-wilting greens.
- Rice Firmness: Adjust water for softer rice.
Nutrition
- Serving Size: 350g
- Calories: 418cal
- Sugar: 2g
- Sodium: 936mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 62mg
