My one pot beef and rice has tender beef, fluffy rice, carrots, and warm spices that all cook together in one pot. But there’s one special ingredient that gives this simple dinner its incredible flavor. Keep reading to find out what it is!
Why You’ll Want This on Repeat
- That Garlic! Whole heads of garlic slowly cook with the beef until the cloves become soft, sweet, and mellow.
- Great for Leftovers: This recipe makes eight servings, and the leftovers reheat beautifully for an easy lunch or dinner later in the week.
- Dinner in One Pot: Since the beef, veggies, and rice all cook together, you get a hearty dinner without a sink full of dishes.
One Pot Beef and Rice Ingredients
- Rice: Use long-grain rice, such as jasmine or basmati. Rinse it under cool water first to remove extra starch. This helps keep the rice fluffy instead of mushy.
- Beef: Chuck roast or stew meat both work great. Cut the beef into small, ½-inch pieces so it gets tender as it cooks.
- Don’t Toss the Garlic: Once cooked, the garlic will be soft and mellow. Squeeze the cloves into the rice and stir them in for extra flavor. You can also discard them if you prefer.
How to Make One Pot Beef and Rice
Even though this one pot beef and rice needs some time to simmer, the actual prep is simple. If you love easy one-pan dinners, try my cheeseburger rice, dirty rice, or taco skillet next.
- Brown the Beef: Heat the olive oil over medium-high heat, then add the cubed chuck roast and cook until browned on all sides, about 5 minutes.
- Add the Veggies and Spices: Reduce the heat to medium and add the onion, carrots, salt, pepper, paprika, cumin, and bay leaves. Cook for about 5 minutes, or until the vegetables begin to soften.
- Simmer Until Tender: Add the beef broth and garlic heads with the bases cut off, then cover and cook on low for 45 minutes, or until the beef is tender. Meanwhile, rinse the rice under cold water and drain.
- Add the Rice and Finish: Pour the rice over the meat and add the water, then cover and cook on low for 20–25 minutes, or until the rice is tender. Remove the bay leaves and garlic heads, squeeze the soft garlic cloves into the rice, and gently stir everything together before serving.
Instant Pot Instructions
- Brown the Beef: Using the Sauté setting, brown the beef in oil until nicely seared.
- Add the Veggies: Add the onion and carrots, then cook until they begin to soften.
- Season and Cook: Add the spices and broth, scraping up any browned bits from the bottom of the pot. Pressure cook for 15 minutes, then quick release.
- Add the Rice: Layer the rice over the beef without stirring, then add the water and nestle the garlic into the rice.
- Pressure Cook Again: Pressure cook for 6–8 minutes, then carefully quick release the pressure.
- Finish and Serve: Remove the bay leaves and garlic heads, squeeze the softened garlic into the rice, then gently stir everything together before serving.
Kitchen Tools Used
- Dutch Oven: Holds heat well for tender beef and evenly cooked rice.
- Sharp Knife: Makes cubing the beef and chopping veggies easier.
- Cutting Board: Gives you plenty of room to prep everything.
One Pot Beef and Rice
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }
Tender beef, fluffy rice, carrots, and warm spices cook together in one pot for an easy, flavorful dinner.
Servings 8 servings
Calories 545kcal
Equipment
-
1 Large Dutch oven or heavy-bottomed pot
Ingredients
- ¼ cup olive oil
- 1 ½- 2 pounds cubed chuck roast or stew meat
- 1 large diced onion
- 3 large julienned carrots
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 2 teaspoons paprika
- 1 teaspoon cumin
- 2 bay leaves
- 2 ½ cups beef broth
- 2 small whole garlic heads
- 3 cups long-grain rice
- 4 cups water
Instructions
-
Heat ¼ cup olive oil over medium-high heat. Once hot, add 1 ½- 2 pounds cubed chuck roast. Cook until the meat is browned on all sides, about 5 minutes,
-
Reduce the heat to medium and add 1 large diced onion, 3 large julienned carrots, 1 ½ teaspoons salt, ½ teaspoon pepper, 2 teaspoons paprika, 1 teaspoon cumin, and 2 bay leaves. Cook until the vegetables begin to soften, about 5 minutes.
-
Add 2 ½ cups beef broth and 2 small whole garlic heads with the base cut off; cover with a lid. Cook on low for 45 minutes or until the beef is tender. Rinse 3 cups long-grain rice under cold water, drain, and set aside.
-
With the heat on low, pour the rice over the meat and add 4 cups water. Cover the pot with a lid and cook for 20-25 minutes, until the rice is cooked. Remove the garlic and bay leaves. Squeeze the soft garlic cloves into the rice, gently stir everything together, and serve.
Notes
Leftover Instructions
- Fridge: Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
- Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 545kcal | Carbohydrates: 61g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 837mg | Potassium: 631mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4777IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg
