This Beef and Rice Pilaf recipe is a culinary journey that combines tender, browned beef with fragrant rice and a medley of vibrant vegetables, all simmered to perfection in a rich and flavorful broth. This dish offers a complete and satisfying meal, perfect for a weeknight dinner or a weekend gathering. It’s a comforting classic, elevated with aromatic spices and a simple baking technique that ensures perfectly cooked rice every time.
Why You’ll Love This Recipe
This recipe is a winner for several reasons. First and foremost, it’s incredibly convenient. It’s a one-pan dish, meaning less cleanup! The baking method ensures that the rice cooks evenly and absorbs all the delicious flavors from the beef, vegetables, and broth. The combination of spices—coriander, cumin, and pepper—creates a warm and inviting aroma that will fill your kitchen. The pilaf is hearty and satisfying, making it a perfect meal for colder evenings. Finally, it’s adaptable. You can easily adjust the vegetables to your liking, adding mushrooms, peas, or bell peppers to customize the dish.
Ingredients:
- 1 lb beef chuck, cut into bite-sized pieces
- 3 Tbsp olive oil
- 1 large onion, thinly sliced
- 2 large carrots, thick julienne slices
- 2 cups long grain white rice (such as Uncle Ben’s)
- 2 garlic cloves, minced
- 2 tsp salt, or to taste (divided)
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- 2 cups water
- 2 cups chicken broth
Preparation:
Step 1: Prepare the Ingredients: Begin by cubing the beef chuck into small, bite-sized pieces. This will ensure even cooking and allow the beef to absorb the flavors of the spices and broth. Thinly slice the large onion. The thin slices will caramelize nicely and impart a sweet flavor to the pilaf. Cut the carrots into thick julienne slices. This will add a pleasant texture and a touch of sweetness to the dish. Mince the garlic cloves. Minced garlic will infuse the dish with its pungent and aromatic essence.
Step 2: Brown the Beef: In a large skillet (preferably oven-safe, if you have one), heat 1 tablespoon of olive oil over high heat. Add the beef chunks and cook until browned on all sides. Season with 1 teaspoon of salt and ¼ teaspoon of black pepper. Browning the beef is crucial for developing a rich, savory flavor in the pilaf. Don’t overcrowd the skillet; work in batches if necessary to ensure even browning.
Step 3: Sauté the Vegetables: Add another 1 tablespoon of olive oil to the skillet, along with the sliced onions. Sauté until the onions are tender and translucent, about 5-7 minutes. Then, add the julienned carrots and the remaining 1 tablespoon of olive oil. Continue to sauté until the carrots are slightly softened, about 3-5 minutes. Sautéing the vegetables before baking helps to bring out their natural sweetness and enhances their flavor.
Step 4: Add Garlic and Rice: Add the minced garlic to the skillet and cook until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can become bitter. Rinse the long grain white rice under cold water until the water runs clear. This step removes excess starch, which helps to prevent the rice from becoming sticky during cooking. Spread the rinsed rice out in a 9×13 inch casserole dish.
Step 5: Combine and Bake: Add the sautéed meat and vegetables to the casserole dish with the rice. Stir to combine everything evenly. Pour in the water and chicken broth. Add the remaining seasonings: 1 teaspoon of salt, 1 teaspoon of ground coriander, ½ teaspoon of ground cumin, and ¼ teaspoon of black pepper. Mix everything thoroughly to ensure that the seasonings are distributed evenly. Cover the baking dish tightly with aluminum foil.
Step 6: Bake and Finish: Bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil, mix the pilaf gently, and bake for another 8-10 minutes, or until all the liquids have completely evaporated and the rice is tender. Fluff the rice with a fork before serving. This step helps to separate the grains and prevent them from clumping together.
COOKING Rating:
Easy to Medium. The recipe involves simple steps and techniques. The key is to properly brown the beef and sauté the vegetables.
Serving Suggestions:
Serve the Beef and Rice Pilaf hot as a main course. It pairs well with a simple green salad, steamed vegetables, or a dollop of plain yogurt. You can also garnish it with fresh parsley or cilantro for added flavor and visual appeal.
Tips:
- Use a good quality beef chuck for the best flavor.
- Don’t skip the rinsing step for the rice; it makes a big difference in the final texture.
- Make sure the baking dish is tightly covered with foil to trap the steam and ensure even cooking.
- If you don’t have an oven-safe skillet, transfer the beef and vegetables to a separate casserole dish before adding the rice and broth.
- Feel free to experiment with different vegetables, such as mushrooms, peas, or bell peppers.
- For a richer flavor, use beef broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutritional Information (per serving, estimated):
- Calories: 450
- Protein: 30g
- Sodium: 700mg
Conclusion
This Beef and Rice Pilaf recipe is a delicious and satisfying meal that’s perfect for any occasion. With its tender beef, flavorful rice, and aromatic spices, it’s sure to become a family favorite. The simple baking method makes it easy to prepare, and the adaptable nature of the recipe allows you to customize it to your liking. So, gather your ingredients, preheat your oven, and get ready to enjoy a hearty and flavorful one-pan wonder!
Questions and Answers about this Recipe:
Question 1: Can I use brown rice instead of white rice?
Answer: Yes, you can substitute brown rice for white rice in this recipe. However, brown rice requires a longer cooking time and more liquid. You’ll need to increase the baking time by about 20-30 minutes and add an extra cup of broth. Also, be sure to use long-grain brown rice for best results. The texture will be slightly chewier than with white rice, but the flavor will still be delicious.
Question 2: Can I make this recipe in a slow cooker?
Answer: Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables as instructed in the recipe. Then, transfer everything to a slow cooker, add the rice, broth, and seasonings, and cook on low for 4-6 hours or on high for 2-3 hours, or until the rice is tender and the liquid is absorbed. Keep in mind that the texture of the rice may be slightly different compared to baking in the oven.
Question 3: Can I add other vegetables to this pilaf?
Answer: Absolutely! This recipe is very versatile, and you can easily add other vegetables to suit your taste. Some great additions include sliced mushrooms, diced bell peppers, frozen peas, or chopped zucchini. Add the vegetables along with the carrots during the sautéing step. Just be mindful not to overcrowd the skillet, as this can prevent the vegetables from browning properly.
Question 4: Can I make this recipe ahead of time?
Answer: Yes, you can prepare this Beef and Rice Pilaf ahead of time. Cook the pilaf according to the instructions, then let it cool completely. Store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, reheat it gently in the microwave or oven until heated through. You may need to add a splash of broth or water to prevent the rice from drying out.
Question 5: What if I don’t have chicken broth? Can I use something else?
Answer: If you don’t have chicken broth, you can substitute beef broth or vegetable broth. Beef broth will add a richer, more savory flavor to the pilaf, while vegetable broth will keep it lighter and more suitable for vegetarians. You can also use water, but the pilaf will be less flavorful. In that case, consider adding a bouillon cube or some extra seasonings to compensate for the lack of broth.
