Description
Serbian Rice and Meat is a hearty and flavorful one-pot dish featuring ground meat, rice, and a blend of savory spices. This traditional Serbian main course combines tender rice cooked in a rich tomato and broth mixture with browned meat, onions, garlic, and carrots, resulting in a comforting and satisfying meal that’s perfect for family dinners.
Ingredients
Scale
Meat and Rice
- 1 lb ground beef or pork (or a mix)
- 1 cup long grain white rice, rinsed
Vegetables and Aromatics
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 can (14.5 oz) diced tomatoes
Liquids
- 2 cups beef or vegetable broth
Pantry and Spices
- 2 tablespoons sunflower oil or olive oil
- 2 tablespoons tomato paste
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Heat the oil: Heat 2 tablespoons of sunflower or olive oil in a large skillet or pot over medium heat.
- Sauté onions: Add the finely chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic and carrot: Stir in the minced garlic and grated carrot, cooking for an additional 2 minutes to develop their flavors.
- Brown the meat: Add the ground beef or pork to the pot, breaking it up with a spoon, and cook until the meat is thoroughly browned and no longer pink.
- Season: Stir in 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper, mixing well to evenly coat the meat and vegetables with the spices.
- Add rice: Incorporate the rinsed rice into the pot, stirring for 1–2 minutes to toast it slightly and mix with the flavorful base.
- Add tomatoes and tomato paste: Pour in the can of diced tomatoes along with the 2 tablespoons of tomato paste, stirring to combine everything evenly.
- Pour in broth and simmer: Add 2 cups of beef or vegetable broth. Stir well and bring the mixture to a gentle simmer.
- Cook covered: Cover the pot with a lid, reduce heat to low, and cook for 20–25 minutes, until the rice is tender and most of the liquid has been absorbed.
- Rest: Remove the pot from heat and let it sit, covered, for 5 minutes to allow flavors to meld and rice to fully set.
- Fluff and garnish: Gently fluff the rice with a fork and sprinkle with 2 tablespoons of chopped fresh parsley before serving.
Notes
- You can substitute bulgur or brown rice but adjust the liquid amount and cooking time accordingly.
- For extra richness, stir in a tablespoon of butter at the end of cooking.
- This dish reheats beautifully and often tastes better the next day, making it ideal for leftovers.
