Rice with stew in a pan

Rice with stew in a pan

Many people like pilaf, as it turns out to be nourishing and tasty. Its main ingredients are rice and meat. The latter usually requires a long preparation, so not every modern housewife makes the above-mentioned dish often. When there is no time for cooking, but I want to feed my close ones with a hearty and tasty rice dish, canned meat comes to the rescue. Rice with stew turns out to be similar to pilaf, but it can be cooked in a saucepan, and this does not take too long. Such a dish can be made for dinner, even if you come home after work almost exhausted. Great culinary skills solution to this problem also does not require.

Cooking Features

Experienced housewives often cook rice porridge with stew, as this dish is simple and quick to prepare, it turns out nourishing and tasty, if it is supplemented with spices and vegetables, it becomes like many favorite pilaf. However, this simple cooking dish is not all cooks can do equally well. The problem lies in the violation of the technology of cooking this dish or even in its ignorance. After reading the simple rules and sticking to them, even an aspiring cook will cope with the task.

  • The taste of the finished dish will greatly depend on the quality of the canned meat used for their preparation. On the shelves of stores you can find stew of different quality, sometimes the meat in a can is less than veins, skins, cartilage, vegetable protein and other ingredients that do not improve either the taste or the nutritional value of the product. When choosing a stew, you should give preference to products of proven manufacturers and always carefully study the information on the bank. As part of the stew, made according to GOST, there is nothing but meat, salt and spices. The presence of other additives is already cooking about the low quality of the product.
  • The most delicious is a dish of beef or pork stew, but you can also use canned poultry meat.
  • If you were unable to acquire a truly high-quality stew and, having opened a tin can, you found skins, veins and other components that should not be there, do not save, but remove all the excess by adding only stew to the dish .
  • The final result may also depend on the variety of rice. If you use round grain rice, in which there is a lot of starch, the dish will come out as viscous as porridge. The use of long-grain rice containing little starch, will provide a dish that resembles pilaf. Rice will turn out more crumbly, if it is well washed and slightly fried in oil, and then pour it with water and cook.
  • To achieve the expected result, do not reduce or increase the amount of fluid indicated in the recipe.

There are quite a few options for cooking rice with stew in a saucepan. Technology cooking dishes may have some differences. Adhering to the recommendations accompanying a specific recipe, you will not make mistakes and get exactly the result you expected.

A simple recipe for rice stewed in a saucepan


  • rice - 0, 25 kg;
  • water - 0, 5 l;
  • stew - 0, 5 l;
  • tomato paste - 50 g;
  • garlic - 3 cloves;
  • refined vegetable oil - 20 ml;
  • salt, black pepper, fresh dill - to taste.

Method of preparation:

  • Rinse the rice. Rinse thoroughly, until the water drained from the grain becomes clear.
  • Put the rice in a saucepan, cover with water. Salt it lightly, add spices. Water can be replaced with broth, then the dish will be even more tasty and fragrant.
  • Cut the garlic into small pieces.
  • Heat the vegetable oil in a pan, fry the garlic in it until a characteristic aroma appears. Add the stew, after dividing it with a fork into small pieces, and tomato paste. Extinguish 5-7 minutes under the lid.
  • When the water in the saucepan boils with rice, reduce the heat. Boil rice almost until tender. It takes 15 minutes for white rice, 25 minutes for brown rice.
  • Add the stew to the rice, mix. Continue cooking for another 5 minutes.

When serving, sprinkle the food with finely chopped dill. Dill can be replaced with parsley or other greens, it does not matter in principle.

Pilaf with stew in a saucepan


  • rice - 0, 25 kg;
  • water - 0, 5 l;
  • stew - 0, 5 l;
  • carrots - 150 g;
  • onions - 150 g;
  • refined vegetable oil - 50 ml;
  • salt, seasoning for pilaf - to taste.

Method of preparation:

  • Scrape carrots, wash and dry with a napkin. Cut it into small circles. If the root is large, you can cut into halves or even quarters circles.
  • Remove the husks from the bulbs. Cut them into cubes of medium size.
  • Into a thick-bottomed pan with a high-quality non-stick coating, pour in the oil and heat it slightly. Put vegetables in hot oil. Cook them for 5 minutes.
  • Add the stew, salt and spices. Continue frying for 7-8 minutes.
  • Rinse the rice well, put it in the pan. Fill with water. It before it does not hurt to boil to use hot.
  • Cover the pan with a lid, reduce the fire under it. Boil the rice until almost no liquid remains in the pan.
  • Stir food, cook rice until cooked.

After removing the pan from the heat, wait 15 minutes for the rice to better soak in the taste and aroma of the meat, after which you can arrange the dishes on plates and invite the household to the table.

Rice with vegetables and stew in a pan


  • long grain rice - 0, 2 kg;
  • stewed beef or pork (canned food) - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • onions - 100 g;
  • water - 0, 4 l;
  • butter - 50 g;
  • cream - 60 ml;
  • salt, curry seasoning - to taste;
  • starch - a large pinch.

Method of preparation:

  • Rinse the rice, put it in the pan, fill it with prescription water, then add salt.
  • On medium heat, bring to a boil, boil a couple of minutes on medium heat, removing foam from the surface, reduce the heat. Boil 15 minutes.
  • During this time, peel the vegetables, cut them into quarters of rings and fry until soft in melted butter.
  • When the boiling time for the rice has expired, add the sliced ​​stew into it, cook for 3-4 minutes.
  • Add the roasted vegetables, continue cooking for 2-3 minutes.
  • Remove the saucepan with rice from the stove, leave to infuse under the lid.
  • Dissolve starch in 2 teaspoons of cream. Heat the rest of the cream with curry and some salt.
  • Pour in starch and hot cream. Cook a little until thick.

It remains to spread the rice with the stew in plates and pour over the cooked sauce. The dish prepared according to this recipe looks bright and elegant at the same time, the creamy curry sauce gives it a unique taste.

Rice with stew - a hearty and tasty dish that can be cooked in a hurry. Most often it is made in a pan. The main ingredients are almost always complemented with vegetables, thanks to which the food becomes more juicy and fragrant. There are several recipes for cooking this dish, so that everyone can choose the option that meets his gastronomic preferences.

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