Cumin Beef Rice Bake
One-pan cumin beef rice bake with seared mince, capsicum and basmati rice baked in a spiced stock.
Ingredients
Directions
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- Step 1: Preheat your oven to 180°C (355°F) fan bake or 200°C (390°F) without fan force.
- Step 2: Finely dice the onion, capsicums and garlic then set aside.
- Step 3: Place a cast iron or heavy based pan over high heat with the oil. When the pan is hot, add the mince as one whole flat piece and season with an even pinch of salt. Sear the mince on one side for 4-5 minutes or until golden brown. Break up the mince using a spatula then add in the diced vegetables and stir. Sauté for 3-4 minutes over high heat while continuing to break up the mince.
- Step 4: In the meantime, rinse the rice under cold water and drain off the excess starch twice. On the last rinse, completely drain off the excess water and set aside.
- Step 5: Add ground cumin, coriander, ¼ tsp salt, a few cracks of ground black pepper, drained basmati rice and the stock to the pan.
- Step 6: Bring the stock up to a simmer for 2 minutes on high heat, then transfer the whole pan to a preheated oven to bake for 20 minutes.
- Step 7: Remove the pan from the oven and check that the rice is cooked. Adjust the seasoning with more salt or pepper if needed.
- Step 8: To serve, tear your mint leaves over the dish and enjoy.
Equipment
- Chopping board
- Chef’s knife
- Cast iron or heavy-based ovenproof pan
- Metal spatula or flipper
- Wooden spatula
- Large mixing bowl
- Colander
Chef’s Tips
Recipe notes
Rinse the rice
Rinsing removes the excess surface starch so the grains bake up fluffy and separate rather than sticky. Drain it well on the last rinse so you’re not adding extra water to the pan.
Add the mint at the last minute
Mint oxidises quickly once it’s torn, so tear it and scatter it over the dish right before serving to keep it fresh and green.
Storage
Cool leftovers quickly and transfer them into an airtight container. Store in the fridge for up to 3 days, or freeze for up to 3 months. To reheat, add 1 tbsp of water to the dish and cover it loosely. The steam keeps the rice soft and the mince moist. Leave the mint off until after reheating so it stays fresh.
Ingredient notes
Beef mince
Use a regular beef mince with some fat in it rather than extra lean. The fat that renders out during searing coats the rice and carries the flavour of the spices through the dish.
Basmati rice
Basmati has long, slender grains that stay separate when cooked. Rinse it under cold water twice to wash off the surface starch, then drain it well. That starch is what makes rice gluggy, and any water left in it will throw out the ratio of rice to stock.
Cumin and coriander
These are the two spices that define the dish. They go into the pan with the rice and stock, so the rice absorbs their flavour as it cooks. Ground spices lose their aroma over time, so if yours have been in the cupboard for a while, it’s worth buying fresh.
FAQs
What can I use instead of capsicum?
What sauce goes with it?
Can I use lamb mince?
Is this gluten and dairy free?
About this recipe
This is a one-pan baked rice dish with seared beef mince, capsicum, onion and garlic, seasoned with ground cumin and coriander. We'll add the rice to the pan raw with the stock and spices, then put it into the oven. As it bakes, the rice absorbs the stock along with the rendered beef fat and the spices, so the flavour runs through every grain rather than sitting on top as a sauce. Cumin brings an earthy warmth, and the coriander adds a lighter, citrusy note to balance it.
Keywords: Cumin Beef Rice Bake, Dinner, Mediterranean, Beef, Rice and Grains, One Pan, Easy, one-pan beef rice bake, beef mince basmati rice, Mediterranean beef rice dish, baked beef mince and rice, cumin coriander beef rice, capsicum beef rice bake
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