Spicy Rice and Beef
Turn up the heat in your kitchen with this flavor-packed Spicy Rice and Beef recipe! Juicy cubes of seared beef sirloin are paired with tender long-grain rice, vibrant bell peppers, and aromatic spices like cumin, smoked paprika, and chili powder. This one-pot wonder is simmered in a rich beef broth infused with garlic and tomato paste, creating a perfectly balanced dish with bold, smoky, and spicy notes. Ready in just over an hour, it’s a hearty meal ideal for busy weeknights or casual gatherings. Garnished with fresh parsley and served with zesty lime wedges, this recipe is a satisfying comfort food experience that delivers a kick of heat in every bite. Perfect for those who relish easy-to-make, spice-forward dinners!
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Recipe Information
Ingredients
- 500 grams beef sirloin
- 2 cups long-grain rice
- 1 large onion
- 1 large bell pepper
- 4 cloves garlic
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons red chili flakes
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lime wedges
Instructions
Cut the beef sirloin into bite-sized cubes, pat them dry with a paper towel, and set aside.
Rinse the rice thoroughly under cold water until the water runs clear, then set it aside.
Finely chop the onion, bell pepper, and garlic.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Add the beef cubes in a single layer and sear them until browned on all sides, about 3-4 minutes. Remove the beef and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion and bell pepper until softened, about 5 minutes.
Add the garlic, cumin, smoked paprika, chili powder, oregano, salt, black pepper, and red chili flakes. Cook, stirring, for 1 minute to toast the spices.
Stir in the tomato paste, cooking for another minute until evenly combined and fragrant.
Return the beef to the skillet and pour in the beef broth. Bring the mixture to a simmer.
Add the rinsed rice to the skillet, stirring gently to distribute it evenly. Cover with a tight-fitting lid, reduce the heat to low, and let it cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the dish rest, covered, for 5 minutes. Fluff the rice with a fork and sprinkle with chopped parsley.
Serve hot with lime wedges on the side for added brightness.
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 6337 mg | 276% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.5 g | ||
| Protein | 163.2 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 3799 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
