Beef Broth Vegetable Rice

Whenever I have some leftover beef broth at home, I toss in some rice and veggies to make this simple dish. It’s super easy to make and full of flavor, so your family will love it.

You can customize this dish by adding seasonal vegetables of your choice. You may also use an all-spice mix to add some heat and zing to the dish. Serve this beef broth vegetable rice with yogurt and a fresh salad for lunch.

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Course Main Course

Cuisine Mediterranean

Servings 2

Calories 450 kcal

Ingredients

1 cup long-grain basmati rice
2 cups beef broth
1 tbsp butter
1 small onion (finely chopped)
1 carrot (diced)
1 bell pepper, diced
1 cup frozen peas
2 cloves garlic (minced)
Salt and pepper to taste
Fresh parsley or cilantro (chopped) for garnish

Instructions

Wash the rice and let them soak in water for a few hours.
Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic to sauté until translucent.
Stir in the diced carrot, thawed peas, bell pepper, salt, and pepper. Cook until the vegetables start to soften.
Add the rinsed rice to the pot, followed by the beef broth.
Give everything a good stir and bring the mixture to a gentle boil.
Once the mixture reaches a boil, reduce the heat to low. Cover the pot with a tight-fitting lid and let the rice cook until the liquid is absorbed.
When the rice is cooked and has absorbed all the broth, remove the pot from the heat. Let it sit covered for a few minutes.
Fluff the rice with a fork or spatula to separate the grains.
Transfer the beef broth vegetable rice to a serving dish and garnish with chopped fresh parsley or cilantro before serving.

Notes

Nutritional Facts: