15 minutes of prep, under $4 per serve, packed full of veg and bursting with flavour. Are you kidding me!? This One pot Beef and rice recipe will be loved by the whole family and your new go-to.
- Budget Friendly
- High protein
- Lots of Veg
- Quick, Easy and Minimal clean up
- Naturally Gluten free
- Swap Greek fetta for Dairy free fetta to make it Dairy free
Most nights, almost as soon as I start trying to cook dinner, I have a toddler hanging off my leg demanding attention. It doesn’t matter how many activities we did together, how many stories we read or playgrounds we visited that day, that girl wants to be either involved in my cooking or for me to completely abandon cooking dinner and play ‘dance and freeze’. Honestly, its pretty hard to say no to that adorable little face, which is why getting dinner on the table fast is key – so we can get back to playing hide and seek asap!
This is why this is the first of many one pan dinners I’ll be sharing. If you are looking for easy dinners that are still healthy and delicious, I’ve got you!
How to Make this One pot Greek Beef and Rice Recipe
- Start by sauteeing onion and garlic with olive oil in a non stick frying pan.
- Add the cherry tomatoes and zucchini and cook until its softened slightly
3. Put in the beef mince, spices and oregano cook until the meat is no longer pink.
4. Add in the rice and stir a few times to allow the rice to absorb all the flavours.
5. Deglaze the pan with wine, add the tomato paste, tin tomatoes, chicken stock and salt
6. Bring to boil. Give one last stir and then put the lid on and turn the heat to medium low and let simmer for 15 minutes.
7. Once the 15 minutes are up, take off the heat and let rest for 10 minutes without lifting the lid.
7. Garnish with lots of fetta and chopped parsley if you wish and serve.
That’s it! This Meal has so much flavour and is so, so tasty. The fetta on top adds so much to this dish so please try and add it on top if you can. The Zucchini, however is customisable and you could replace it with a different vegetable if that’s all you have on hand (being mindful that some vegetables, like carrots, require longer cook time and would need to be sauteed longer or chopped smaller to accommodate this). You could also omit the Zucchini entirely.
I would allow about 40 minutes to make this meal. However, only about 15 minutes of hands on cooking is required. The other 25 minutes is just waiting for the rice to cook and letting it rest. So it is very little effort for so much deliciousness!
I hope you enjoy this One pot Greek Beef and rice as much as we do and let me know what you and your family thought of it if you make it 🙂
One Pot Greek Beef and Rice
Ingredients
- 1 Onion finely chopped
- 4 Garlic Cloves Minced
- 250 g Cherry Tomatoes
- 1 Zucchini chopped into half moons (or grated for picky eaters)
- 500 g Beef mince (I use Lean mince)
- 1/3 cup white wine
- 1.5 cup Chicken stock
- 2 tsp cumin
- 2 tsp all spice
- 1 tbsp Oregano
Garnish
- 100 g Greek Fetta
- Parsley finely chopped
Instructions
- Sautee onion and garlic with olive oil on medium heat in a non stick frying pan for about 3-4 minutes or until softened and translucent. If the heat is too high the onion and garlic will burn.
- Add in cherry tomatoes and zucchini and cook for another minute or so to allow the zucchini and cherry tomatoes to soften a tad and get a little colour.
- Bring the heat to medium high and put in the beef mince, spices and oregano and cook until the mince is no longer pink ( about 2 minutes)
- Add the rice, give a good stir to allow the rice to soak up all that flavour and then deglaze the pan with the wine.
- Now add the tomato paste, tin tomatoes, chicken stock and a good pinch of salt.
- Bring to a boil. Give one last stir and then put the lid on. Bring the heat down to medium low and let it simmer for 15 minutes without lifting the lid.
- Once the 15 minutes are up, take the pan off the heat and let it rest for 10 minutes. The rice will continue cooking and will soak up the rest of the juices.
- Top with lots of fetta. sprinkle on some chopped parsley if you like and a good drizzle of olive oil. Serve!
Notes