Rice with meat and vegetables in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to stew rice with meat and vegetables in a frying pan? Prepare the necessary ingredients for this. You can use any type of meat for cooking. It could be chicken, beef or, like mine, pork. The composition and proportions of vegetables can be changed according to your taste and availability. I take steamed long-grain rice - it turns out crumbly.

2. STEP 2

   

   Cut the meat into small pieces. Heat a frying pan until hot and pour in a little vegetable oil. Place the chopped meat and fry it for 5-7 minutes, stirring occasionally. Then cover with a lid and simmer the meat for 10-15 minutes over low heat. You can add a little water to prevent it from burning. Or you can let the meat brown a little.

3. STEP 3

   

   At this time, prepare the vegetables. Peel the onions and carrots and rinse them in running water to remove any dirt. Cut the onion into half rings or a little smaller. Carrots can be grated on a coarse grater or cut into slices.

4. STEP 4

   

   Place the prepared onions and carrots in the frying pan with the meat. Stir and fry everything together for 3-4 minutes.

5. STEP 5

   

   Then add the chopped tomatoes and heat everything together for another 3-4 minutes. During this time, the tomatoes will become softer and release juice.

6. STEP 6

   

   Place the washed rice in a frying pan and mix with all the ingredients.

7. STEP 7

   

   Then fill everything with hot water. Add a little salt and spices to taste. Bring to a boil. Cover with a lid and cook over low heat for 20-25 minutes. The rice will absorb all the water and become soft.

8. STEP 8

   

   Rice with meat and vegetables is ready! Mix everything, place on plates and sprinkle with herbs. Serve hot. Bon appetit!

Comments on the recipe

Natalia M

14.08.2023

4.5

Rice with meat and vegetables in a frying pan turned out to be like real pilaf! I made it with pork so that it would be tasty and juicy. I took large onions and carrots so that the rice absorbed the characteristic sweetish taste of the vegetables. And I took a small tomato and grated it so that the children wouldn’t notice) I used the rice “for pilaf”, it holds its shape well. I cooked the rice with meat in a frying pan, but it turned out like it came out of a cauldron! Crumbly, juicy, rich! Very tasty! Thank you very much for a very useful recipe!