One Pot Braised Beef & Rice

This tender and flavorful one pot dinner uses a few simple ingredients. It's sure to become a go-to dinner idea!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4


  • 1 Tbsp. Simply Sunflower Oil
  • 1/2 lb. stew meat or cubed steak or roast
  • 1/2 medium-sized onion, chopped
  • 1 Tbsp. chopped garlic
  • 1 10 oz. can Rotel
  • 1/2 cup beef stock
  • 1 cup beef stock
  • 1/2 cup water
  • 1 1/2 cups instant rice


  1. Preheat dutch oven over medium heat. Add Simply Sunflower Oil and meat. Sear on each side until browned, about 3-4 minutes total. Transfer the meat from the dutch oven to a clean plate and set aside. 

  2. Add chopped onion to the dutch oven and cook for 2-3 minutes or until onion in translucent. Add chopped garlic, stir to combine and saute another minute. 

  3. Add a few splashes of beef stock from the 1/2 cup measure to deglaze the pan, scraping the bottom of the pan to loosen the browned bits of meat and onion - they're full of great flavor!

  4. Once the pan is deglazed, add the remainder of the 1/2 cup of beef stock and the can of Rotel. Return the seared meat to the pan along with any juice from the plate. Cover the dutch oven and simmer on low for 45-60 minutes until the meat is tender and the majority of the liquid has been absorbed. 

  5. After 60 minutes or at the point when the meat reaches the desired tenderness, add 1/2 cup water and the remaining 1 cup beef stock. Increase the heat to medium and return to a boil.

  6. Once the liquid is boiling, add the instant rice, stir to combine, cover the pot and remove from heat. Let sit until the rice is cooked, about 5-6 minutes.

Recipe Notes

TIP: Add a total of one cup of drained and rinsed black beans and/or frozen corn when you add the rice for additional variations!
TIP: If you're not feeling the Mexican food flare with the Rotel, use a can of diced, stewed tomatoes and season with Italian seasonings.