Veggie Packed Cheesy Beef and Rice (One Pot Meal) (Edit recipe)

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This cheesy ground beef and rice dish is one of my go-to ways to pack veggies into my picky kids, and it's delicious for adults as well! It's a one pot meal, and you can substitute with whatever vegetables you have on hand if needed.

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PREP TIME

5 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 6

Ingredients

1 whole Onion
1 whole Bell Pepper, any color, seeded
0.5 whole Zucchini
2 oz White Mushrooms
3 cloves Garlic
1 Tbsp Avocado Oil
1 lb Ground Beef
2 cups Bone Broth, or beef broth
0.5 cup Salsa, of your choice
1 cup Basmati Rice, rinsed and drained
1 Tbsp Tomato Paste
1 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns
1 cup Sharp Cheddar Cheese, shredded, or any other cheese of your choice

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop onion, bell pepper, zucchini, mushrooms, and garlic finely with a sharp knife, OR cut them into chunks and process in the food processor until finely chopped.
Add oil in a large skillet over medium high heat.
Add ground beef and cook until mostly browned, breaking it up as you cook - about 4-5 minutes.
Add the chopped vegetables. Stir cooking for 4-5 minutes until the vegetables are tender.
Stir in broth, salsa, rice, tomato paste, salt, and pepper. and crank up the heat to high to bring to a boil. Reduce to low to simmer, cover, then cook until the rice is cooked and the liquid is absorbed, about 25-30 minutes.
Uncover and stir. Turn off heat and add cheese to the top and cover for about 2-3 minute until melted.
Serve warm, sprinkled with parsley or cilantro, if you like.

Notes

Feel free to substitute the vegetables with whatever you have on hand. They'll be chopped up small and will hide well in the beef and rice mixture.
You can use whatever ground meat you like. I do recommend avoiding lean meat like ground chicken for a better flavor.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze in a freeze safe container for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	410
Fat:	26 g
Carbohydrates:	9 g
Protein:	34 g
Cholesterol:	109 g
Sodium:	816 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.