Simmering Saturdays: Beef and Rice with Veggies
Editor’s note: Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
Beef and Rice with Veggies
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Beef and Rice with Veggies
Ingredients
- 2 tbsp olive oil
- 1 onion, diced (any type)
- 1 red bell pepper, diced (large)
- 2 garlic cloves, minced
- 1 lb ground beef (chopped), lean
- 2 1/2 tbsp tomato paste
- 1 1/4 tsp salt
- 1/2 tsp EACH cumin, black pepper
- 1 tsp each onion powder, dried oregano (or other herb of choice)
- 1/4 tsp cayenne pepper (optional)
- 1 dried bay leaf
- 1 1/4 cups long grain white rice , uncooked
- 2 cups beef broth, low sodium
- 2 cups diced frozen veggies, I used corn, pea, carrot mix
- 3 big handfuls baby spinach, or other leafy greens
Instructions
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Heat oil in large pot over high heat. Add onion, red pepper and garlic. Cook for 1 minute.
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Add beef, cook until brown, breaking it up as you go.
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Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
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Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
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Place lid on, lower heat to medium low and simmer gently. Cook for 12 – 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
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Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
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Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!
