Beef Tomato Rice Pot

A savory one-pot rice dinner with beef and softened tomatoes. Keep the lid closed while the rice steams to preserve its measured moisture.

Why you’ll love this recipe

• A savory one-pot rice dinner with beef and softened tomatoes.
• Keep the lid closed while the rice steams to preserve its measured moisture.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground beef
• 3/4 cup rice
• 2 tomatoes, diced
• 1/2 onion, diced
• 1 tsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oil in a saucepan over medium-high

   Heat oil in a saucepan over medium-high. Brown beef with onion 8–10 minutes until 160°F.

2. 02

   Stir in tomatoes and cook 3 minutes to release their juices

   Stir in tomatoes and cook 3 minutes to release their juices.

3. 03

   Add rice and measured water

   Add rice and measured water. Bring to a boil, cover and simmer on low for 15 minutes until rice is tender.

4. 04

   Turn off heat and rest covered 5 minutes

   Turn off heat and rest covered 5 minutes. Fluff before serving.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Keep the lid closed while the rice steams to preserve its measured moisture.

Make it your own

Use canned diced tomatoes, drained, in place of fresh tomatoes.

What to serve with it

Fluff the rice just before serving and divide the toppings evenly. Serve promptly, then cool any leftovers in shallow containers rather than leaving them in the warm pot.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.