Spiced Ground Beef and Pea Rice Bowl
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 20 min
- Cost
- $14.50
- Nutrition
- 510 cal · 28g protein
- quick
- high-protein
🍳 2 pans · Picky-eater safe bet: plain rice
Spiced Ground Beef and Pea Rice Bowl is a Indian weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $15 in groceries. You'll need 2 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Cucumber salad (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground beef
- 1½ cups frozen peas
- 1½ cups basmati rice
- 1 count onion
- 4 cloves garlic
- 1 tbsp ginger paste
- 2 tsp garam masala
- 2 tbsp vegetable oil
- 1 tsp salt
Steps
- Dice the onion and mince the garlic; bring 3 cups salted water to boil in a large pot and add basmati rice, then cover and simmer 18 minutes until tender.
- While rice cooks, heat oil in a skillet over medium-high heat, add onion and cook 3 minutes until softened, then add garlic, ginger paste, and garam masala and stir 30 seconds.
- Add ground beef to the skillet and cook 8–10 minutes, breaking it apart, until no pink remains (160°F internal temperature), then stir in frozen peas and cook 2 minutes until heated through.
- Divide cooked rice among four bowls and top each with the spiced beef and pea mixture.
- Picky eater tip: serve the plain rice and a scoop of plain beef and peas on the side, with the spiced bits left for others.
- Make ahead: cook the rice and the beef mixture up to 3 days ahead, store them separately in the fridge, and reheat before serving.
On the side: Cucumber salad (5 min)
2 cucumbers, 1 bottle rice vinegar
- Thinly slice the cucumbers. Toss with a splash of rice vinegar, a pinch of sugar and a pinch of salt.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 54 g
- Fiber
- 3 g
- Sugar
- 2 g
- Fat
- 16 g
- Saturated fat
- 6 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop