When you want a hearty dinner that doesn’t leave a sink full of dishes, this one pot beef and rice delivers. Tender chunks of beef, fluffy long-grain rice, sweet carrots, and warm spices all cook together in a single pot. But there’s one ingredient that takes the flavor to another level: whole heads of garlic.
Why This Recipe Works
The garlic is the star here. Whole heads are slowly cooked with the beef until the cloves turn soft, sweet, and mellow. Once the dish is done, you squeeze those cloves right into the rice and stir them through.
It’s also a practical choice for busy weeks. The recipe makes eight servings, and the leftovers reheat beautifully for lunch or dinner later on. And because the beef, vegetables, and rice all cook in the same pot, you get a satisfying meal without a mountain of cleanup.
Key Ingredients
Rice: Use a long-grain variety such as jasmine or basmati. Rinse it under cool water first to remove excess starch, which helps the grains stay fluffy instead of turning mushy.
Beef: Chuck roast or stew meat both work well. Cut the beef into small, ½-inch pieces so it becomes tender as it cooks.
Garlic: Don’t toss it after cooking. The cloves will be soft and mellow, so squeeze them into the rice and stir them in for extra flavor. If you prefer, you can discard them instead.
How to Make One Pot Beef and Rice
The prep is simple, though the dish does need time to simmer.
- Brown the beef: Heat olive oil over medium-high heat, then add the cubed chuck roast and cook until browned on all sides, about 5 minutes.
- Add the vegetables and spices: Reduce the heat to medium and add the onion, carrots, salt, pepper, paprika, cumin, and bay leaves. Cook for about 5 minutes, or until the vegetables begin to soften.
- Simmer until tender: Add the beef broth and the garlic heads with their bases cut off. Cover and cook on low for 45 minutes, or until the beef is tender. Meanwhile, rinse the rice under cold water and drain.
- Add the rice and finish: Pour the rice over the meat, add the water, then cover and cook on low for 20–25 minutes, or until the rice is tender. Remove the bay leaves and garlic heads, squeeze the soft garlic cloves into the rice, and gently stir everything together before serving.
Instant Pot Instructions
If you’d rather use a pressure cooker, here’s how to adapt the recipe.
- Brown the beef: Using the Sauté setting, brown the beef in oil until nicely seared.
- Add the vegetables: Add the onion and carrots, then cook until they begin to soften.
- Season and cook: Add the spices and broth, scraping up any browned bits from the bottom of the pot. Pressure cook for 15 minutes, then quick release.
- Add the rice: Layer the rice over the beef without stirring, then add the water and nestle the garlic into the rice.
- Pressure cook again: Pressure cook for 6–8 minutes, then carefully quick release the pressure.
- Finish and serve: Remove the bay leaves and garlic heads, squeeze the softened garlic into the rice, then gently stir everything together before serving.
Kitchen Tools That Help
- Dutch oven: Holds heat well for tender beef and evenly cooked rice.
- Sharp knife: Makes cubing the beef and chopping vegetables easier.
- Cutting board: Gives you plenty of room to prep everything.
Storage and Reheating
Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop until heated through.
Freezer: Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
What to Serve With It
This dish is a complete meal on its own, but you can round it out with a side. A warm Brussels sprouts salad with bacon, Lion House rolls, air fryer roasted garlic broccoli, or grilled peaches would all work nicely alongside it.
