Minced Meat Pan with Rice

5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 159 kcal


  • 500 g Ground beef
  • 1 medium sized Red pepper
  • 1 medium sized Clove of garlic
  • 1 tbsp Rapeseed oil
  • 2 tbsp Tomato paste
  • 1 tbsp Herbs de Provence
  • 0,5 tsp Sweet paprika powder
  • 200 ml Water
  • 150 g Long grain rice
  • Salt and pepper
  • 2 tbsp Chopped parsley
  • 1 bunch Spring onions


  • Heat the rapeseed oil in a pan and brown the minced meat in it. Wash the spring onions and cut into rings, peel off the garlic clove and roughly chop it, clean, halve and core the pepper and cut the pepper halves into small pieces.
  • Add spring onions, garlic and paprika and fry for another 2 minutes. Finely chop the herbs. Add the tomato paste and toast briefly. Season with herbs from Provence, salt, pepper and paprika. Add 200 ml water and simmer covered for 5 minutes over a medium heat.
  • Cook the rice in boiling salted water according to the instructions on the package. Drain the rice and allow to cool a little. Arrange on plates with the minced meat pan and serve sprinkled with the parsley.


Serving: 100gCalories: 159kcalCarbohydrates: 13.3gProtein: 9.7gFat: 7.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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