Hearty Rice Stew

An appetizing, satisfying, simple dish for the whole family — perfect! Stew with rice is partially reminiscent of pilaf in composition and taste. Stewing in tomato juice gives the meat juiciness and softness. Cooking in a frying pan is great for those who prefer to cook quickly.
cook time: 1h 20 min
Miles Denholm
Hearty Rice Stew

Nutrition Facts (per serving)

158
Calories
5g
Fat
20g
Carbs
9g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Water (approximately) 500 ml
Rice 400 g
Beef 500 g
Vegetable oil 2 tbsp
Dry spices (for meat) 1 tsp
Tomato juice 100 ml

Recipe instructions

Step 1

Step 1
How to make stew with rice? Very easy and simple. To begin, prepare the necessary ingredients according to the list. You need beef without bones, just the flesh. You can replace and add these spices to taste. Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change.

Step 2

Step 2
Wash the beef, cut into medium cubes. I had already chopped beef goulash.

Step 3

Step 3
Peel the onion. Cut into half rings. If you don’t like onions in the finished dish, you can leave the onion whole so that you can easily remove it later.

Step 4

Step 4
Heat vegetable oil in a frying pan over medium heat. Add the beef and fry, stirring, for 5-7 minutes until golden brown. How to choose the ideal frying pan and oil for frying, read articles on these topics. Links at the end of the recipe.

Step 5

Step 5
Add the onion and fry everything together for 2-3 minutes. Sprinkle the meat with spices.

Step 6

Step 6
Pour in 200 ml of water and tomato juice. If the juice is very sour, you can add ½ tsp. Sahara. Bring everything to a boil, reduce heat to low and simmer the meat for about 30 minutes until excess moisture has evaporated. For preparation, it is better to use filtered or bottled water that is neutral in taste. If you use tap water, keep in mind that it may give the dish an unpleasant characteristic taste.

Step 7

Step 7
Add washed rice to the meat and smooth it out. You can use rice special for pilaf or regular steamed rice. I have steamed golden rice. It holds its shape well and does not boil over even with long-term heat treatment. If you want to choose the right rice, I recommend reading the article about the intricacies of choosing rice. The link is at the end of the recipe.

Step 8

Step 8
Pour in the remaining hot water. You may need a little more or a little less than the specified amount. The water should be 1-1.5 cm above the rice level.

Step 9

Step 9
Bring the water to a boil. Simmer the rice and meat over low heat under the lid for 25-30 minutes until cooked and the liquid has evaporated. The exact time depends on the type of rice, the chosen frying pan and the characteristics of your stove. Then remove the pan from the heat and let the dish sit under the lid for 10 minutes.

Step 10

Step 10
Place the stew with rice on plates and serve, garnished with fresh herbs. Bon appetit!

Additional rubrics

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