Best Steamed Rice and a Dinner Recipe

Ingredients

• 2 cups Long Grain White Rice (cooked, cooled steamed rice from combi oven)
• 1 tablespoon Avocado Oil (for rice steaming)
• 0.5 teaspoon Salt (for rice)
• 1 pound Ground Beef (vacuum‑sealed, 80/20 lean)
• 1 teaspoon Avocado Oil (for sautéing beef and veggies)
• 0.5 cup Onions (freeze‑dried, reconstituted)
• 0.5 piece Green Bell Pepper (medium, diced)
• 1 stalk Celery (rib, diced)
• 2 cans Canned Diced Tomatoes (14.5 oz each, any brand)
• 2 tablespoons Italian Parsley (fresh, chopped)
• 1 teaspoon Italian Seasoning (dried blend)
• to taste Black Pepper (freshly ground)
• to taste Salt (adjust after simmering)
• 2 cups Fresh Spinach (loosely packed, roughly 3 handfuls)
• 2 tablespoons Parmesan Romano Cheese (grated, for finishing)
• several Ice Cubes (for generating steam in regular oven)
• 1 handful Lava Rock (or unglazed ceramic stones) (placed in foil pan at bottom of oven for steam)

Instructions

1. Prepare Steamed Rice in Combi Oven

   Rinse 2 cups of long‑grain rice until water runs clear. Combine with 3 cups water, 1 Tbsp avocado oil and ½ tsp salt in a shallow 9×13" pan. Spread evenly and place in pre‑heated combi oven at 212 °F (100 % steam) for 30 minutes.

   Time: PT30M

   Temperature: 212°F

2. Cool and Store Rice

   Remove the pan, let the rice cool completely (about 15 minutes), then transfer to airtight storage jars and refrigerate.

   Time: PT15M

3. Preheat Regular Oven for Steam (if using)

   Place lava rocks in a foil pan on the oven’s lowest rack, preheat oven to 250 °F while the rice cooks. Have ice cubes ready to add to the rocks for steam.

   Time: PT10M

   Temperature: 250°F

4. Sauté Beef and Vegetables

   Heat 1 tsp avocado oil in a large skillet over medium‑high heat. Add 1 lb ground beef, breaking it up, and cook until no longer pink. Add ½ cup reconstituted onions, ½ green bell pepper (diced), and 1 stalk celery (diced). Cook, stirring, until vegetables soften, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

5. Add Tomatoes and Seasonings

   Stir in 2 cans diced tomatoes, 2 Tbsp chopped Italian parsley, 1 tsp Italian seasoning, and a pinch of black pepper and salt. Reduce heat to low, cover with a lid, and simmer for 12‑15 minutes.

   Time: PT15M

   Temperature: low

6. Combine Rice and Spinach

   Add the cooled steamed rice (2 cups) to the skillet, stirring to incorporate. Add 2 cups fresh spinach and cook just until wilted, about 1 minute. Sprinkle 2 Tbsp grated Parmesan Romano over the top, cover, and let sit for 2 minutes to melt the cheese.

   Time: PT3M

   Temperature: low

7. Serve

   Dish into bowls, optionally garnish with extra Parmesan and fresh parsley. Serve hot; leftovers can be reheated in the microwave for 1‑2 minutes.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g