Tomato-Spiced Beef & Potato Rice

A quick and comforting one-pot meal featuring seasoned ground beef, tender potatoes, and fluffy rice simmered in a rich, spiced tomato broth.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.12/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• quick
• one-pot
• savory
• comfort food

Ingredients

• 1 tablespoon vegetable oil
• 1.5 pound ground beef
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 potato (large, peeled, diced into 1/2-inch cubes)
• 14.5 ounce diced tomatoes (undrained)
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 cup beef broth
• 1 cup white rice (uncooked)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat and set beef aside.
2. Add diced yellow onion and minced garlic to the same pot. Cook for 3-4 minutes until softened and fragrant.
3. Stir in the diced potato, diced tomatoes (undrained), tomato paste, ground cumin, and chili powder. Cook for 2 minutes, stirring to coat.
4. Pour in the beef broth and bring to a simmer. Stir in the uncooked white rice and return the cooked ground beef to the pot. Season with salt and black pepper.
5. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and potatoes are tender. If liquid absorbs too quickly, add a little more broth or water.
6. Remove from heat and let stand, covered, for 5 minutes before serving.

Notes

For a little heat, add a pinch of cayenne pepper with the chili powder. Garnish with chopped fresh cilantro if desired.

Nutrition (per serving)

• Calories: 550
• Protein: 40.5 g
• Carbohydrates: 50.3 g
• Fat: 19.8 g
• Fiber: 6.5 g
• Sodium: 980 mg
• Saturated Fat: 7.9 g
• Sugar: 6.2 g
• Cholesterol: 95 mg