One Pot Greek Beef and Rice
Bursting with flavour, under $4 per serve and only 15 minutes of prep, this one pot meal is going to be loved by your whole family and your new go-to.
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
Tastes best served immediately but can be stored in the fridge in an airtight container for up to 3 days.
Can be frozen without the fetta but be mindful that the cherry tomatoes and zucchini will change in texture