Beef and Fire-Roasted Tomato with White Rice


 Serves 6

A quick rice and beef dish for a weeknight meal!




  • 1.5 lbs Ground Beef
  • 2t Granulated Garlic
  • 2t Onion Powder
  • 2t Cumin
  • 2t Chili Powder
  • 1t Smoked Paprika
  • 1t Ground Pepper
  • Kosher Salt


  • 1/2 Lg White onion, brunoise
  • 2 14oz canned Fire-roasted Tomatoes
  • 3C Beef Stock amended with 1T Worcestershire Sauce


  • 2 2/3C Jasmine or Basmati, washed well in a seive (adjust stock amount to rice cooking directions.)


  • In a heavy bottom Dutch oven, high-sided lidded skillet, or Pressure Pot, cook beef over a medium-high heat.
  • Season beef and remove from pan with a slotted spoon.
  • Allow beef fat to simmer until it stops bubbling. Remove all fat from the pan and reserve for future cooking.
  • Reintroduce 2T of beef fat back to the pan.
  • Cook onion until slightly translucent.
  • Add rice to the pan, stirring well to coat the rice in beef fat.
  • Stir frequently, allowing rice to brown slightly, 2-3 mins.

Note: From this point on, work quickly and keep heat at medium-high.

  • Pour tomatoes and stock into pan and stir to combine.
  • Reintroduce beef, bring to a heavy boil and cover reducing heat to low.
  • If cooking in a pressure pot, cook under pressure for 15 minutes then allow to naturally decompress for 10 minutes.
  • Or if cooking in a large Dutch or high-sided skillet, bring to a boil, reduce heat to low and cook covered until rice is fluffy.