Rice with stew - recipes for home cooking

Rice with stew is a dish that is prepared like pilaf, only instead of fresh meat they use canned meat that has undergone long-term heat treatment. Due to it, it acquires satiety and its unique taste.

Serve the rice with the stew hot, but before doing so, let it sit for a while under a closed lid. Fresh or pickled vegetables, as well as a variety of greens, are perfect additions. The authors of the site “Quick Recipes” have prepared a small selection of recipes for preparing rice with stew at home; you can read them below.

recipes for cooking rice with stew

Rice with stewed carrots

A quick recipe for cooking rice with stew. It will take a minimum of time, and everyone will like the result. A hearty dish for every day will help out when you don’t know what to cook for lunch. Serve hot with fresh herbs and vegetable salad.

Ingredients:

• Rice - 1 glass
• Carrots - 1 pc.
• Onion - 1 pc.
• Curry - 2 tsp.
• Salt - to taste
• Vegetable oil - to taste
• Stew - 1 pc.

cooking delicious rice with stew and carrots at home
General information:

• Cooking time: 45 minutes;
• Number of servings 4.

Cooking method:

1. Rinse the rice under running water. Chop the onions and carrots. 2Heat the vegetable oil in a deep, thick frying pan and add the onion. Fry for 5 minutes.
2. Add carrots and cook for another 3 minutes.
3. Place the stew into the pan and cook for 5 minutes. 5Add rice and spices. Cook for another 3 minutes.
4. Pour enough hot water into the pan to completely cover the rice and stew.
5. Cover with a lid and simmer over low heat until done. Serve hot. Bon appetit!

Classic recipe

Rice with stew (a classic dish recipe is also called pilaf from the USSR) is a dish that is suitable for cooking outdoors. All products needed to prepare delicious pilaf are available and inexpensive.

Composition of ingredients

To prepare a dish for 4-5 servings you will need:

• 450 g long grain rice;
• 2-3 medium sized carrots;
• 3-4 small onions;
• 0.5 kg stew of choice;
• 2 heads of garlic;
• vegetable oil - as needed;
• salt and spices - to taste.

Zira and turmeric are most often added to pilaf. Turmeric gives rice a pleasant yellowish tint, and cumin gives it an unusual taste.

Step-by-step cooking process

It’s quite easy to prepare rice with stew according to the classic recipe:

1. First you need to prepare all the products on the work surface.
2. Onions need to be peeled and washed under running water. The product must be cut into medium-sized cubes and placed in a small container.

3. Carrots also need to be washed and peeled. The root vegetable needs to be cut into small strips.
4. Place the rice in a deep cup and rinse thoroughly. In the same cup you need to pour the cereal and leave it for a while (while all the products are being prepared).
5. The frying pan must be put on fire and heated well, pouring oil into the container.
6. When the oil is ready, you need to place the chopped onion in a container and mix thoroughly.
7. Fry the onion until transparent. While the product is being prepared, you need to open the cans of stew and remove the top layer of fat.
8. This fat should be added to the Dutch oven when the onions become translucent.
9. The product must also be stirred, and when the fat boils, add chopped carrots to the onion.
10. All products must be carefully mixed and the fat allowed to simmer a little. When a small amount has evaporated, you need to add the stew to the vegetables, as well as spices.
11. All products must be mixed well and boiled for 2-3 minutes.
12. You need to add rice cereal to the prepared products (drain the water first).
13. There is no need to mix rice with vegetables. First you need to add boiling water to the fryer. Water should cover 1 finger of rice.
14. After this, you need to add garlic to the dish. It is best to use an unrefined and well-washed product.
15. Pilaf must be simmered under a closed lid for about 40 minutes.

It is best to add salt at the end, since the stew also contains it - the dish can easily be over-salted.

What can I add?

Rice with stew (a classic dish recipe) is a rather flexible product that can be varied at will.

The following products can be added to the dish during cooking:

You can also add sage and additional spices to the dish if desired.

How to serve a dish

The finished dish must be served hot. There is no need to decorate pilaf with stewed meat with fresh herbs; it is better to add some fresh vegetables. Tomatoes and cucumbers, as well as fresh lettuce, are best suited for pilaf.

Rice with stew

This dish is very easy to prepare. Absolutely anyone can handle it, even a child. As a result, we get a satisfying, inexpensive and tasty dish.

Ingredients:

• Rice - 250 grams
• Stew - 1 can
• Salt - a pinch

General information:

• Cooking time: 35 minutes;
• Number of servings 2.

Cooking method:

1. We put water in a saucepan, put it on the stove and wait until it boils. When the water boils, add rice to it.
2. While the rice is cooking, open the stew and place it in the pan. Add a little vegetable oil and “fry it” until the fat melts. You can also add bay leaf to the stew. It will be richer in taste.
3. When the rice is cooked, open the bags and pour into the pan. Add salt to taste. Add stewed rice to the prepared rice and mix everything thoroughly. Serve hot.

Step-by-step recipe with photos

Let's take the ingredients to prepare rice porridge with stew in a saucepan according to the list in the recipe.

Place the canned meat in a suitable pan and put it on the fire.

Let's wait until the jelly-like component of the stew dissolves, turning into a saturated liquid, and then lay out the washed rice. We use any rice, in my case short grain.

Fill everything with clean filtered water and add salt to taste.

Let's mix. Bring the liquid to a boil over high heat.

Then lower the heat to the lowest setting, cover the cooking container with a lid and cook the rice for 10 minutes. During cooking, do not open the pan and do not stir anything. After the specified time has passed, turn the heat to maximum and set it for another 10 seconds, after which we remove the pan to the side, cover with a warm towel and let the dish brew for 10 minutes.

Mix the finished rice with the stew and place on serving plates. Herbs and fresh vegetables are perfect additions to this dish.

Rice porridge with stewed meat

recipe for rice porridge with stew
Ingredients:

• Beef stew - 1 can
• Long grain rice - 200 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Garlic - 4 cloves
• Vegetable oil - 2 tbsp. spoons
• Salt and pepper - to taste

General information:

• Cooking time: 40 minutes;
• Number of servings 4.

Cooking method:

1. Wash the rice and boil until done. Peel the vegetables. Finely chop the onion and grate the carrots on a fine grater.
2. Chop the garlic. Then fry everything in vegetable oil. Add the stew and simmer for about five minutes.
3. Add the boiled rice to the vegetables with the stew, mix well, add salt and pepper and simmer for another five minutes.

Cooking features

One of the simplest but most satisfying dishes is rice porridge with stew, the recipe of which will amaze with its simplicity and excellent results. To prepare rice porridge with stewed meat, as in the USSR, just use the proposed recipe. According to the recipe, prepare all the necessary ingredients. They must be high quality and fresh.

To make rice porridge tasty, it is not enough to use a good recipe; it is important to know the basic subtleties and secrets of cooking. You should also choose the right container for cooking porridge. It is important to remember that it is more convenient to cook rice porridge in aluminum pans or dishes with a non-stick bottom. Even if the porridge burns, you can easily clean the dishes without damaging the surface.

The type of rice grain is no less important. Each variety of rice has its own pros and cons, which significantly affects the taste and aesthetic qualities of the finished dish. That is why pay special attention to the choice of rice. To make the porridge tasty, it is advisable to use only round rice, as it is sticky and viscous. However, before cooking, you should rinse it thoroughly to remove excess starch.

Rice with stew in a slow cooker

recipe for cooking rice with stew in a slow cooker
Crumbled rice with stewed beef is a simple, tasty and satisfying dish for the whole family. You won’t need much time to prepare it, especially since a miracle saucepan will help us with this - a multicooker. Serve aromatic rice with stew with fresh or canned vegetables, sauces, and herbs to suit your taste.

Ingredients:

• Water – 800 ml.
• Beef stew – 1 can
• Steamed rice – 300 gr.
• Carrots – 200 gr.
• Onions – 100 gr.
• Dill – 1 bunch.
• Parsley – 1 bunch.
• Table salt – 0.5 tsp
• Ground black pepper 1 pinch.

General information:

• Cooking time: 1 hour 15 minutes;
• Number of servings 6.

Cooking method:

1. First of all, peel fresh carrots and onions. Grind the vegetables: carrots on a coarse grater, and onions into small cubes. Place in the multicooker bowl.
2. Open the can of beef stew and take out the fat. Add to vegetables. We will not use other fats additionally. Cook in the Baking mode (I like this program better than Frying, as everything cooks faster) for 30 minutes, stir a couple of times.
3. Meanwhile, thoroughly rinse the steamed rice under running cold water 5-7 times. I prefer to use steamed rice, because after cooking it retains its shape and does not fall apart. You use the one you like best.
4. The vegetables were roasted and very flavorful. Add to them stewed beef (1 can - 525 grams), which we first cut into smaller pieces.
5. Next add the washed rice. Add chopped herbs, ground black pepper and salt to taste. Fill everything with boiling water so that the multicooker does not have to waste additional time heating everything again.
6. Stir, close the appliance with a lid and cook the rice and stew on the Cereals/Porridge program for 30 minutes. When the multicooker beeps, our dish is completely ready. Mix everything and you can serve. Bon appetit!

At the stake

Well, now let’s move on to the most interesting part, how to cook pilaf in a cauldron outdoors during a hike or regular outdoor recreation.

Cooking time - 2 hours Cooking time - 1 hour 25 minutes

Build a fire, heat the oil in a cauldron and start cooking:

1. Peel the onion using medium-diameter cubes.
2. The carrots are cut into long strips after peeling.
3. Rice is washed. You can use boiled water. Fill with water and let stand.
4. Hang the cauldron, heat it up, add oil.
5. Add the onion and fry until transparent.
6. Next is the carrots, stir and simmer for 3 minutes, add fat from the stew and let it boil.
7. Everything is stewed for 15 minutes.
8. Add the stew and simmer for another 10 minutes.
9. Then add spices.
10. Wash and add unpeeled whole heads of garlic. It will boil for about 10 minutes, wait and take it out.
11. Add rice, mix, add water and seasonings if necessary.
12. After it has simmered for 15 minutes, return the garlic, add water, and cover with a lid.
13. Place on the coals and cook for another 40 minutes. Then remove from heat and simmer for 10 minutes. Lunch is ready for a large group.

Italian rice with stew

Italian recipe for rice with stew
Ingredients:

• 700 gr. stews;
• 1 bunch of parsley and dill;
• 2 cloves of garlic;
• 2 tbsp. l tomato paste;

for garnish:

• 200 gr. rice;
• 300 gr. vermicelli;
• 120 ml. vegetable oil;
• 1 cube of chicken broth;
• 3 bay leaves;
• 3 cloves of garlic;
• salt and pepper - to taste.

General information:

• Cooking time: 45 minutes;
• Number of servings 6.

Cooking method:

1. Heat dry vermicelli in a saucepan (in a frying pan) until it turns golden brown, add rice, oil, mix everything.
2. Then pour water (to cover the rice and noodles), dissolve the broth cube in it, throw in the bay leaf and garlic.
3. Bring the rice and noodles until half cooked, then put in the oven, adding a little more water, and simmer until the moisture evaporates. Do not mix under any circumstances!
4. Heat the stew in a frying pan, drain off excess liquid, add finely chopped herbs, bay leaf and garlic, add tomato paste. Place a portion of rice on a plate and place the stew on top. Serve hot!

Pilaf “Almost camping”

Ingredients for “Almost March Pilaf”:

• Rice - 1 cup;
• Stew (highest grade) - 1 jar;
• Onion - 1 piece;
• Carrots (large) - 2 pcs;
• Tomato paste - 2 tbsp. l.;
• Salt (to taste);
• Seasoning (herbs to taste).

Recipe for “Almost Camping Pilaf”:

Grate the carrots on a coarse grater. Cut the onion into cubes. Fry everything in vegetable oil.

Add the stew and simmer for 5 minutes.

Add rice. I didn't wash it. Add water and a little more vegetable oil. Stir, cover and simmer over low heat, stirring from time to time.

When the rice is almost ready, add salt, seasonings, and tomato paste.

I made pilaf in a frying pan.

Rice with stew and mushrooms in a slow cooker

recipe for making rice with stew and mushrooms at home
Thanks to mushrooms - collected in the forest or bought in a store - the taste of rice with meat will sparkle with new shades and become even more rich. Be sure to prepare it and you won’t regret it!

Ingredients:

• champignon mushrooms—400 gr.;
• onion - 2 pcs.;
• beef or pork stew - 1 can;
• steamed rice - 1.5 tbsp;
• water - 2.5 tbsp;
• bay leaf - 1 pc.;
• oregano - 1 pinch;
• salt, ground black pepper.

General information:

• Cooking time: 65 minutes;
• Number of servings 4.

Cooking method:

1. Cut the mushrooms and onions into large pieces. Pour some vegetable oil into the multicooker bowl. Heat it in the “Fry” mode and add mushrooms and onions, add a little salt. Fry the ingredients for 20 minutes, stirring occasionally.
2. When the program ends, put the stew, shredded with a fork, rice, bay leaves, oregano, and spices into the multicooker.
3. Fill the contents of the multi-bowl with water and turn on the “Pilaf” mode, setting the operating time to 40 minutes.
4. The finished dish is served with a salad of Chinese cabbage, tomato and cucumber, seasoned with natural yogurt. Delicious!

Our popular favorite stew

Any housewife, of course, would not mind preparing hearty and healthy homemade food for her beloved husband and children. But what can you do if:

1. At the moment there are no suitable conditions for cooking (for example, renovations are underway).

2. Food needs to be prepared quickly.

3. There is no necessary set of products in the refrigerator, and there is no time to go to the store.

4. There is not enough money to buy meat.

Agree, sooner or later almost every housewife can face a similar situation, so such a popularly loved product as stew, which is waiting in the wings on the shelf of the kitchen cabinet, can always come to our aid.

But even in this case, we don’t want our dish to turn out unattractive. It must be very tasty. Therefore, dear housewives, we will tell you how to cook rice with stew in different ways.

Rice with stew in a frying pan

recipe for cooking rice with stewed meat in a frying pan
Rice with stewed meat in a frying pan is a dish that can be prepared in a matter of minutes, does not require much effort on your part, costs a penny, and turns out to be very filling, nutritious, appetizing and incredibly tasty. This dinner option for all family members does not require any additions. Although a salad of fresh vegetables or pickles will not be superfluous - they will make the taste of the dish even brighter.

Ingredients:

• Rice cereal - 100 gr.;
• Medium carrot – 1 pc.;
• Onions – 1 pc.;
• Stew – 1 can (250g);
• Vegetable oil - 2 tbsp;
• Salt - 0.5 tsp;
• Ground black pepper - a pinch;
• Drinking water - 200 ml.

General information:

• Cooking time: 40 minutes;
• Number of servings 2.

Cooking method:

1. Immediately peel one onion and carrot. Wash the vegetables thoroughly under running water and then chop them. To make it faster, we will grate the carrots on a coarse grater and chop the onion into medium-sized cubes.
2. Pour vegetable oil into a frying pan and place it on the fire. Once it is warm enough, add vegetables to it. Fry them for 5-6 minutes until soft. Don't forget to stir the onions and carrots so they don't burn.
3. Now we take out a can of stew from a dark corner of the cabinet, open it and put the contents into the frying pan. Immediately you need to quickly mash the meat with a fork or spatula so that it does not gather in a single lump, but is evenly distributed among the vegetables. Fry the contents of the pan for another 2 minutes.
4. Wash the rice 2-3 times. As soon as the water flowing from the cereal stops turning white, it can be placed in a frying pan with vegetables and stew. Immediately mix all ingredients again with a spatula. Cook everything together for another 2-3 minutes.
5. Now pour drinking water into the pan. It should be hot, so boil the kettle in advance. Add salt and ground black pepper. Mix the contents of the pan thoroughly, then cover it with a lid. Reduce the heat to low and simmer our delicious dinner for 15–25 minutes until the rice is ready. The final cooking time depends on the type and quality of the cereal.
6. Our delicious, aromatic, very tender and appetizing rice with stew is ready. We put it into portioned plates, decorate it with sprigs of fresh herbs if desired, and serve it immediately before it has time to cool. Bon appetit!

Calorie content of foods possible in the dish

• Carrots – 33 kcal/100g
• Boiled carrots – 25 kcal/100g
• Dried carrots – 275 kcal/100g
• Ground black pepper – 255 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g
• Stewed pork – 349 kcal/100g
• Basmati rice – 347 kcal/100g

Calorie content of foods: Basmati rice, Stewed meat, Onions, Carrots, Water, Vegetable oil, Salt, Ground black pepper

Step-by-step recipe with photos

Today I propose to cook beef stew with rice - the dish is tasty and not too expensive. It’s quite simple to prepare, and the end result is a hearty dinner for the whole family.

You can use any type of rice for this recipe. If you take long-grain or steamed, you will get a more crumbly version, similar in appearance to pilaf, round - slightly viscous. We also select spices according to our taste preferences.

Stewed beef with rice is a dish that should be served hot, but before that it should sit under the lid for at least 15-20 minutes.

Let's prepare the products according to the list for the recipe.

Wash the beef meat (in this case, the shoulder blade) thoroughly under running water, dry it and cut into medium-sized portions. Place in a frying pan well heated with vegetable oil and fry for 5 minutes, stirring occasionally so that the crust is even.

Then add the onion, cut into half rings. Fry for 2-3 minutes, remembering to stir.

Season with salt and pepper to taste, add meat seasoning, tomato juice and a glass of clean filtered water. If the tomato juice is too sour, you should even out the taste of the gravy with granulated sugar, literally 0.5 teaspoon will be enough.

Bring the contents of the pan to a boil and simmer for 30 minutes over low heat, the liquid should almost boil away.

Then place the washed rice in a cooking container, level it and pour boiling water over it.

The ratio of cereal and liquid should be 1:1.5.

Cover the frying pan with a lid and bring it to a boil over high heat, then reduce the heat to minimum and cook the rice and meat for about 25-30 minutes, until fully cooked.

Then let the dish sit for a while, mix and serve on plates.

Beef stew with rice is best served hot, with fresh or pickled vegetables. Bon appetit!