Beef and Vegetable Rice Bowl with Garlic-Herb Oil

Seasoned ground beef mingles with sweet bell peppers, tender zucchini, and earthy carrots, all piled over fluffy white rice and finished with a bright drizzle of garlic and herb oil. It's a straightforward one-bowl dinner that fills you up without fuss, and you can easily double or triple the recipe when you're feeding a crowd. Every ingredient here is free from the top nine allergens, so you can dig in without second-guessing.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 1½ cups white rice, long-grain
  • 3 cups water (for cooking rice)
  • ½ tsp salt (for rice)
  • 1 lb ground beef, 80% lean
  • 2 medium bell peppers, diced (mix of red and yellow for color)
  • 1 medium zucchini, diced
  • 1 large carrot, peeled and diced
  • 4 cloves garlic, minced
  • ¼ cup olive oil, extra-virgin
  • 3 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh basil, finely chopped (or use more parsley if basil is unavailable)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp black pepper, freshly ground
  • ½ tsp salt (for seasoning beef and vegetables)
  • 1 tbsp lemon juice, freshly squeezed (optional, for a bright finish)

Instructions

  1. Rinse 1½ cups (300 g) white rice under cold water until the water runs clear, then drain.
  2. Combine the rinsed rice, 3 cups (720 ml) water, and ½ tsp (2.5 ml) salt in a medium saucepan. Bring to a boil over high heat.
  3. Once boiling, reduce heat to low, cover with a lid, and simmer for 18 minutes without lifting the lid.
  4. While the rice simmers, peel and dice 1 large carrot into small, even pieces (about ¼-inch cubes).
  5. Dice 2 medium bell peppers into ¼-inch pieces.
  6. Dice 1 medium zucchini into ¼-inch pieces.
  7. Mince 4 cloves garlic.
  8. Finely chop 3 tbsp (10 g) fresh parsley and 2 tbsp (6 g) fresh basil.
  9. Remove the rice from heat and let it rest, still covered, for 5 minutes.
  10. While the rice rests, heat a large skillet over medium-high heat. Add 1 lb (450 g) ground beef and break it up with a wooden spoon.
  11. Cook the beef, stirring occasionally and breaking it into crumbles, until browned and cooked through, about 6 to 7 minutes. The meat should no longer be pink and should have some crispy, caramelized edges.
  12. Add 1 large carrot, diced to the skillet with the beef. Stir and cook for 3 minutes to start softening the carrot.
  13. Add 2 medium bell peppers, diced and 1 medium zucchini, diced to the skillet. Stir well.
  14. Season the beef and vegetables with 1 tsp (5 ml) ground cumin, 1 tsp (5 ml) smoked paprika, ½ tsp (2.5 ml) garlic powder, ½ tsp (2.5 ml) onion powder, ¼ tsp (1.25 ml) black pepper, and ½ tsp (2.5 ml) salt. Stir to coat everything evenly.
  15. Continue cooking, stirring occasionally, until the vegetables are tender but still have a bit of snap, about 5 to 6 minutes. Taste and adjust salt if needed.
  16. While the vegetables finish cooking, make the garlic-herb oil: combine ¼ cup (60 ml) olive oil and 4 cloves garlic, minced in a small saucepan over low heat. Warm gently, stirring occasionally, until the garlic is fragrant and just beginning to turn golden, about 2 to 3 minutes. Do not let it brown or it will turn bitter.
  17. Remove the garlic oil from heat and stir in 3 tbsp (10 g) fresh parsley, finely chopped, 2 tbsp (6 g) fresh basil, finely chopped, and 1 tbsp (15 ml) lemon juice (if using). Set aside.
  18. Fluff the cooked rice with a fork.
  19. Divide the rice among four serving bowls. Top each with a generous scoop of the beef and vegetable mixture.
  20. Drizzle each bowl with the warm garlic-herb oil, making sure everyone gets some of the fragrant garlic and herbs. Serve immediately.