I think this ground beef and rice recipe is going to make you very happy. It's incredibly delicious, and if you follow the method I've shared closely, your rice will turn out so fragrant and fluffy you'll want to pat yourself on the back.
Bookmark this one. I know you're going to want to make it again!
In this recipe, I bring together some really delicious influences from different cuisines. You'll find hints of South Asian, Middle Eastern, and even East African flavors, all coming together in a dish that's almost like a fusion pilaf.
And despite all those different influences, the recipe is actually pretty approachable. If you enjoy cooking and baking, chances are you already have most, if not all, of the spices you'll need sitting in your spice cabinet.
The cooking process is easy to follow, and here's how it goes:
- First, I sauté the onions until they're soft, then add a freshly pureed mixture of garlic, ginger, and chili pepper.
- Then I add my homemade seasoning mix and tomato paste.
- Once the spices have bloomed, I add the ground beef and brown it.
- Finally, I add the water, rice, cilantro, and lemon juice.
From there, it's all about letting the rice cook using the method I've shared. Keep your phone timer handy and trust the process. I've been cooking rice this way for over a decade, and it's a method I swear by.
If you're looking for more ways to use ground beef with rice, try my ground beef risotto. Or, if you're in the mood for pasta, check out my ground beef pesto pasta.
Pre-cooking notes and tips
- Make sure to use fresh ginger and garlic for this recipe. The powdered or dried versions aren't good substitutes.
- I know it looks like a lot of spices, but the rice and beef need them. They absorb quite a bit of the seasoning. I've made this recipe many times, and the measurements are just right.
- You can use either red or yellow onion, whichever you've got on hand.
- Feel free to use extra-lean ground beef if you like, but I personally prefer 80/20 or 85/15. A bit of fat makes the rice more flavorful. And if you're using frozen beef, just make sure it's fully thawed first.
- I've listed 1 to 2 chilies because I know not everyone enjoys spicy food or has a high spice tolerance. The recipe as written is quite mild, so don't worry if you're sensitive to heat. Personally, I use 3 to 4 Thai chilies and leave the seeds and ribs in for a nice little kick.
- If you don't have fresh chilies on hand, you can use crushed red pepper flakes instead. Add as much or as little as you like. Just add them to the seasoning mix, so they have a chance to bloom along with the rest of the spices.
- You'll notice salt is listed twice in the recipe. That's intentional. I used to add all the salt to the seasoning mix, but found that the beef ended up a little too salty while the rice tasted slightly underseasoned. So I started seasoning in two stages instead. The first teaspoon goes into the seasoning mix to season the beef, and the second teaspoon is added to the water when cooking the rice.
- You can use lime juice instead of lemon juice if that's what you have on hand. I'd use 2 tablespoons rather than 2½, though, as lime tends to have a sharper, more tangy flavor. Don't use store-bought bottled juices.
- If you don't have chicken bouillon powder, you can use chicken base or paste (like Better Than Bouillon), or a chicken bouillon or stock cube instead. Add it when you add the ground beef rather than mixing it into the seasoning blend.
- I prefer basmati for its long, fluffy grains and aroma, but any regular long-grain white rice will work. Make sure you rinse and soak it first, though. Those steps really do make a difference in the final texture and help prevent gummy, mushy rice. Avoid jasmine rice. Haven't tried this recipe with brown rice, so I can't say how well it would work.
Serving ideas
You can absolutely enjoy this dish on its own. It's hearty, delicious, and satisfying enough that you really don't need anything else with it.
But depending on what I have on hand, I sometimes like to serve it with different sides.
Fresh cucumbers seasoned with a little salt and pepper are my go-to. It's also delicious with this kachumber salad.
When craving more carbs (aka comfort), I serve my lemon dill potatoes on the side.
If I'm in the mood for something creamy and saucy, I make yogurt raita or this yogurt-based dill sauce.
And pickles are always a good idea. Dill pickles, pickled onions, and pickled cabbage all pair wonderfully with this beef and rice.
And that's a wrap!
I've had such good feedback on this recipe from everyone who's tried it, and I'm excited to share it with you. Hope you'll give it a go too. Let me know what you think if you do.
Happy cooking ~ Nelo
Ground Beef and Rice
Ingredients
Seasoning Mix
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander seeds
- 1 teaspoon chicken bouillon powder
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 1 teaspoon salt - I use table salt ⓘ
Blended Mixture
- 6 cloves garlic - peeled
- 1 inch piece of ginger - peeled, use a thick piece
- 1-2 small fresh chili peppers - I use Thai chilies, ribs and seeds removed if you prefer less heat (see Note A)
Other Ingredients
- 3 tablespoons cooking oil
- 1 medium onion - finely chopped
- 2 tablespoons tomato paste
- 1 pound ground beef (500 g) - aka beef mince
- 1 teaspoon salt - (Note B)
- 2 cups uncooked white rice - rinsed, soaked for 30 mins, then drained. I use Basmati
- 2.5 tablespoons fresh lemon juice
- ¼ cup chopped fresh cilantro - plus some extra for garnishing
Instructions
- In a bowl, combine all ingredients listed under "seasoning mix". Set it aside.
- In a blender or food processor, put all the ingredients listed under "blended mixture" along with ¼ cup water and process until completely smooth. Set aside.
- Heat cooking oil in a large pot or saucepan, preferably non-stick, over medium-high heat. Add onion and saute until it softens and turns translucent.
- Add the prepared "blended mixture". Stir and cook for 1 minute. Then add all of the prepared "seasoning mix" along with the tomato paste. Stir and cook for 3 more minutes.
- Add the ground beef and break it up with a spoon. Cook for 8 to 10 minutes or until the beef is nicely browned and the oil begins to separate from the mixture. Stir frequently.
- Add 3 cups of water and 1 teaspoon salt. Cover with lid and bring to a boil.
- Once boiling, add rice, lemon juice and cilantro. Stir gently, partially cover the pot with lid, and let the liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye.
- At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
- Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 10 minutes. DO NOT remove the lid. No peeking, no stirring.
- Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 10 minutes so it finishes cooking in residual heat.
- Once the resting time is up, remove the lid, plate the rice using a flat, wide utensil like a rice paddle. Finish with a sprinkle of chopped cilantro. I recently served this dish with pickled onions and fresh cucumber, as you can see in the photo. For more ways to enjoy this dish, see the "Serving Ideas" section earlier in the post.
Comments
No Comments