Ground beef and rice (one pot)

Ingredients

• 454 g (1 pound)ground beef, seasoned with salt and black pepper
• about 380 g (2 cups)rice
• 1onion, finely chopped
• 2 clovesgarlic, finely minced
• 1 teaspoongrated ginger
• 1 teaspoonground anise seeds
• 1/2 teaspoonground coriander
• 1/2 teaspoonchilli, adjusted to taste
• 2–3whole cloves
• 1bay leaf
• 2–3 tablespoonsvegetable oil
• As requiredwater, to cook the rice
• As requiredsalt
• To garnishfresh coriander (cilantro)

Instructions

1. 1

   Soften the aromatics

   Rinse the rice until the water runs clear, then drain it and set it aside. Heat the oil in a saucepan over medium heat. Add the onion, ginger and garlic and cook until the onion softens.

2. 2

   Brown the beef

   Stir in the ground anise seeds, ground coriander and bay leaf. Add the seasoned ground beef and cook until it is no longer pink.

3. 3

   Cook the rice

   Add the rinsed rice and enough water to cook it, then taste and adjust the salt. Add the cloves and cover the pan. Bring it to the boil, then immediately turn the heat to low and cook until the water is absorbed and the rice is cooked through.

4. 4

   Rest and serve

   Leave the covered rice to rest for about 5 minutes. Fluff it with a long fork or flat wooden spoon, remove the cloves and bay leaf, and garnish with coriander before serving.

What is ground beef and rice?

This is a one-pot rice dish in which ground beef and aromatics cook alongside the grains, so the rice takes on flavour as it softens. The method is similar to many home-style rice dishes, but no particular regional origin is specified for this version.

The combination of anise, coriander, chilli, cloves and bay leaf gives the beef and rice a fragrant, gently spiced character. Cooking everything in one saucepan keeps the preparation straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 27g protein, 70g carbs, 20g fat.

The rice is the main source of carbohydrates, while the ground beef contributes most of the protein and a substantial share of the fat. Oil adds further fat, and the exact nutrition varies with the beef's fat content and how much salt is used. Serve with a generous portion of vegetables or salad to balance the plate.

Why rinse the rice?

Rinsed rice: wash it until the water runs clear, then drain it well. This removes loose surface starch and helps the cooked grains stay less sticky.

Water: the recipe gives no fixed quantity, so add enough for your type of rice and saucepan. Follow the rice packet guidance if you are unsure how much liquid it needs.

Build flavour before adding rice

Softened onion: cook it with the ginger and garlic until tender before adding the spices. This gives the aromatics time to release their flavour into the oil.

Browned beef: break up the mince as it cooks and wait until no pink remains. The recipe seasons the beef with salt and black pepper before it goes into the pan.

Keep the spices balanced

Whole spices: the cloves and bay leaf infuse the rice as it cooks, then are removed before serving. Keep track of them so they do not end up in a serving.

Ground spices: anise and coriander bring a warm, aromatic note, while the chilli can be adjusted to suit your preference. Stir the spices into the softened onion before adding the beef.

Watch the simmer

Boil, then lower: bring the covered pan to the boil and immediately reduce the heat to low. A gentle simmer gives the rice time to absorb the water without the bottom cooking too quickly.

Doneness: the rice is ready when the water has been absorbed and the grains are cooked through. If the grains are still firm, continue cooking gently with the lid on.

Rest before fluffing

Resting: leave the pan covered for about 5 minutes after cooking. This gives the moisture a chance to settle through the rice.

Fluffing: use a long fork or a flat wooden spoon and lift the grains gently rather than stirring vigorously. Finish by removing the whole spices and scattering over fresh coriander.

What to serve alongside it

Fresh sides: serve with a crisp salad or sliced vegetables for a cool contrast to the warm spices. A spoonful of plain yoghurt is another simple accompaniment.

Extra vegetables: steamed or roasted vegetables can round out the meal without changing the one-pot cooking method.

Recipe notes & tips

• Rinse the rice until the water runs clear, then drain it thoroughly.
• Prepare and measure the spices before heating the pan so they can be added without delay.
• Break the mince into small pieces as it cooks for an even texture.
• Use a tight-fitting lid to help the rice cook evenly.
• Keep the heat low once the pan reaches the boil.
• Remove the bay leaf and cloves before serving.

Variations

• Milder spice: reduce or omit the chilli to suit your preference.
• More vegetables: serve with extra steamed vegetables or a side salad.
• Fresh finish: add a little more chopped coriander just before serving.
• Different oil: use another neutral cooking oil in place of vegetable oil.
• Rice choice: use a different rice variety, adjusting the water and cooking time to its packet instructions.

Common mistakes to avoid

• Skipping the rinse: excess surface starch can make the rice sticky; wash it until the water runs clear.
• Adding rice before the beef is cooked: the beef should no longer be pink before the rice goes in.
• Keeping the heat high: rice can catch on the bottom; reduce the heat to low as soon as the pan boils.
• Lifting the lid repeatedly: heat and steam escape; keep the pan covered while the rice cooks.
• Stirring vigorously after cooking: this can break up the grains; fluff gently with a fork or flat wooden spoon.
• Forgetting the whole spices: cloves and bay leaf are not meant to be eaten; remove them before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until piping hot throughout, adding a splash of water if the rice seems dry; avoid reheating more than once.

Frequently asked questions