One-Pot Savoury Mince and Rice
Making dinner in a single pot is an absolute lifesaver, and combining mince with rice is pure comfort food. The secret to this specific recipe is “toasting” the Red Gold Tomato Paste Concentrate in the pan’s natural fats before adding the liquids. This deepens the flavour profile, unlocking an incredible savoury umami depth that coats every single grain of rice.
Here is a foolproof, rich, and savoury weeknight winner, and you don’t need to chop onions, peel garlic, or hunt for extra dried herbs!
The 4-Ingredient Streamlined Mince and Rice
- Prep time: 2 minutes (just measuring!)
- Cook time: 20-25 minutes
- Servings: 4 to 5
Ingredients
- 500g beef mince (ground beef)
- 3 full tbsp Red Gold Concentrate
- 1 cup long-grain white rice (rinsed)
- 2 cups (500ml) hot water or unsalted beef stock (the concentrate has plenty of flavour, so plain hot water works perfectly here)
- Optional: 1 cup frozen peas and corn mix (for colour)
- Salt and black pepper to taste
- If you want the crunchiness of onions, fry onion with the beef
The Ultra-Fast Method
1. Brown the mince: 5 mins.
Heat a deep pan or pot over medium-high heat. Drop in your beef mince and cook, breaking it up with your spoon, until it is completely browned.
2.Toast the Red Gold Concentrate: 1-2 mins.
Turn the heat down to medium. Add the 3 tablespoons of Red Gold Concentrate directly into the hot mince and its rendering fats. Stir it through for about 60 to 90 seconds. You’ll immediately smell the fire-roasted garlic, onion, and tomato oils awakening.
3.Add rice and liquid: 1 min.
Tip the rinsed rice straight into the pot. Toss everything together until the rice grains turn a beautiful, glossy red. Pour in your 2 cups of hot water (or stock) and a pinch of salt and pepper. Give it one solid stir to make sure no rice is sticking to the bottom.
4.Simmer covered: 15 mins.
Bring it to a quick boil, then drop the heat to low and cover with a tight lid. Let it simmer undisturbed for 15 minutes to cook the rice.
5.Steam and finish: 5 mins.
Take the pot off the heat. If you want veggies, toss the frozen peas and corn right on top, put the lid back on, and let it rest for 5 minutes. Fluff it all up with a fork – the roasted onions and herbs from the jar will have completely seasoned the rice.
Pro-Tip on Rice: Stick strictly to regular long-grain white rice or basmati for this timing. Short-grain or brown rice requires vastly different cooking times and liquid ratios, which can leave you with either a crunchy center or mushy mince!