There’s nothing quite like a comforting bowl of One-Pot Beef, Mushroom & Pea Pilaf after a long day, especially when it means just one pot to wash! This recipe has saved me on countless busy weeknights when takeout tempted me, but I wanted something hearty and homemade. In about 30 minutes, you’ve got tender beef, earthy mushrooms, and sweet peas all nestled in perfectly cooked rice, the kind of meal that makes everyone at my table actually pause their phones to eat. And that glorious moment when you lift the lid to release all those savory aromas? Pure kitchen magic.
Why You’ll Love This One-Pot Beef, Mushroom & Pea Pilaf
This recipe has become my go-to for so many reasons. Let me tell you why it might just become yours too:
- One-pot wonder: From browning the beef to simmering the rice, everything happens in a single pot. Fewer dishes mean more time to actually enjoy your meal (or collapse on the couch – no judgment here).
- Weeknight superhero: Ready in about 30 minutes flat, this pilaf rescues those “what’s for dinner?” moments of panic. I’ve made it half-asleep after long workdays, and it still turns out great.
- Flavor that punches above its weight: The combo of juicy beef, earthy mushrooms, and sweet peas creates this incredible umami depth that tastes way fancier than the effort required.
- Endlessly adaptable: Out of peas? Try corn. Want more veggies? Toss in some diced carrots. This recipe welcomes whatever you’ve got in the fridge. I’ve probably made 20 variations by now.
Ingredients for One-Pot Beef, Mushroom & Pea Pilaf
Grab these simple ingredients, I promise you probably have most already! Everything comes together so easily, and I’ll share my favorite tweaks in just a sec.
Main Ingredients
- 1 lb ground beef, 80/20 works best for flavor, but leaner works too
- 8 oz mushrooms, sliced, I’m partial to cremini, but buttons work great
- 1 cup peas, fresh or frozen (no need to thaw!)
- 1 cup uncooked white rice, the regular kind, not instant
- 2 cups beef broth, low-sodium if you’re watching salt
Seasonings
- 1 tsp salt, I use kosher
- ½ tsp black pepper, freshly cracked if you have it
- 1 tsp garlic powder, my secret flavor booster
Ingredient Notes & Substitutions
Here’s where you can make this recipe your own:
- Ground turkey works beautifully if you want lighter meat
- Swap vegetable broth for beef if going meatless
- A splash of soy sauce at the end adds amazing depth
- No peas? Try diced carrots or corn instead
The beauty of this recipe? It’s pretty forgiving. As long as you keep the rice-to-liquid ratio right, you can play with the other ingredients to suit your taste! Check out other great recipes here.
Equipment Needed
One of the best things about this recipe? You barely need any equipment! Here’s all you’ll use:
- Large pot, I use my trusty 5-quart Dutch oven, but any heavy-bottomed pot will do
- Wooden spoon, perfect for stirring without scratching your pot
That’s seriously it, no fancy gadgets required. Just make sure your pot has a tight-fitting lid for when the rice simmers. I’ve made this in everything from my grandmother’s old cast-iron pot to a basic stainless steel saucepan, and it always turns out great.
How to Make One-Pot Beef, Mushroom & Pea Pilaf
Alright, let’s get cooking! This recipe flows like a perfect dance, each step builds on the last until you’ve got this glorious, fragrant pilaf. I’ll walk you through exactly how I make it, with all my little tricks for perfect results every time.
Step 1: Brown the Beef
First, grab your trusty pot and crank the heat to medium. Toss in that pound of ground beef and break it up with your wooden spoon. I like to leave some chunks for texture. Cook until it’s no longer pink, about 5-7 minutes. Here’s my pro tip: if there’s a lot of fat (especially with 80/20 beef), tilt the pot and spoon some out. Too much grease makes the rice greasy instead of fluffy!
Step 2: Cook the Mushrooms
Now toss in those beautiful sliced mushrooms right into the beef. Oh, that sizzle! Stir them around and let them work their magic for about 5 minutes. You’ll know they’re ready when they’ve shrunk down and turned this gorgeous golden brown. The mushrooms release their liquid first, then soak up all that beefy goodness. It’s my favorite part to watch!
Step 3: Add Remaining Ingredients
Time for the grand mix-in! Dump in the rice, peas, beef broth, and all those seasonings. Give it a good stir to combine. I like to scrape up any tasty browned bits from the bottom. Now here’s the important part: bring everything to a boil before reducing the heat. That initial boil helps the rice start cooking evenly. You’ll see little bubbles dancing around the edges, that’s your cue!
Step 4: Simmer Until Tender
Once boiling, immediately reduce the heat to low and cover the pot tightly. Set your timer for 15 minutes, no peeking! After 15 minutes, quickly check if the rice is tender and the liquid’s absorbed. If it needs more time (sometimes up to 20 minutes total), give it another couple of minutes. The rice should be fluffy, not crunchy, with just a tiny bit of moisture left.
Step 5: Rest Before Serving
Here’s where patience pays off: turn off the heat but leave the lid on for 5 more minutes. I know it’s tempting to dig right in, but this resting time lets the rice finish absorbing any last moisture and makes the texture absolutely perfect. Trust me, it’s worth the wait! Then fluff gently with a fork and serve.
Tips for Perfect One-Pot Beef, Mushroom & Pea Pilaf
After making this recipe more times than I can count, I’ve picked up some foolproof tricks to take your pilaf from good to “wow, can you teach me?” levels:
- Rinse that rice! A quick 30-second rinse under cold water removes excess starch for fluffier grains. I used to skip this step and wondered why my rice clumped, but now I never skip it!
- Broth is your friend. Like your pilaf more tender? Add an extra 1/4 cup of broth. Prefer drier rice? Reduce by 1/4 cup. I’ve done both depending on my mood; it’s hard to mess up.
- Resist over-stirring. Once that lid goes on, hands off! Every peek releases steam and can make rice gummy. I set a timer and walk away (okay, maybe hover nearby sniffing the delicious smells).
Bonus tip from my last batch: Letting the beef get nice and browned before breaking it up fully creates little crispy bits that add amazing texture. A happy accident I now do on purpose!
Serving Suggestions
This One-Pot Beef, Mushroom & Pea Pilaf is seriously satisfying all on its own, but here’s how I love to round out the meal when I’m feeling fancy (or just extra hungry):
- Crusty bread for soaking up every last bit, I’m partial to a warm baguette or garlic knots
- Simple green salad with lemon vinaigrette to cut the richness
- Roasted carrots or asparagus when I want more veggies without extra prep
- Pickled onions or jalapeños for a bright, tangy contrast
My kids go wild when I serve it with a dollop of sour cream on top; the creaminess plays so nicely with the savory flavors. And if we’re being totally honest? Leftovers straight from the fridge at midnight hit different, too.
Storage & Reheating
This pilaf keeps like a dream, if you somehow have leftovers! Here’s exactly how I store and revive it to taste just-made:
- Airtight is everything: Transfer cooled pilaf to a container with a tight seal. I’ve found glass works best to prevent any funky smells. It’ll stay fresh in the fridge for 3-4 days, though in my house, it never lasts that long!
- Freezer-friendly magic: For longer storage, portion into freezer bags (squeeze out excess air) or containers. It keeps beautifully for up to 3 months. Pro tip: Lay bags flat to freeze, they’ll stack like books and thaw faster!
- Reheating revival: My foolproof method? Sprinkle a tablespoon of broth or water over the pilaf before microwaving (covered) in 30-second bursts, fluffing between. Stovetop works too, just add that splash of liquid and heat gently, stirring occasionally. The extra moisture brings back that perfect texture.
Fun fact: The flavors actually deepen overnight! I sometimes make extra just to enjoy the leftovers, they’re almost better than the first day. Just avoid reheating more than once for food safety and the best texture.
Nutritional Information
Just so you know what you’re getting into with this deliciousness! Keep in mind these numbers are estimates; your exact amounts might vary slightly depending on your specific ingredients. But here’s the breakdown per serving (and trust me, you won’t feel guilty after one bite):
- Calories: 420, hearty but not heavy
- Protein: 28g, thanks to that beef and mushrooms!
- Carbohydrates: 45g, mostly from the rice and peas
- Fat: 14g (5g saturated), perfect balance for flavor
You’re also getting 4g fiber, 15% vitamin C, and 20% iron per serving. Who knew comfort food could be this nourishing? I always say if you’re going to indulge, make it count with meals like this that actually fuel your body too. And remember, these values assume you’re using 80/20 beef and regular broth, so adjust accordingly if you use leaner meat or low-sodium options! For other hearty meals, consider this one pot beef and sweet potato chili.
FAQs About One-Pot Beef, Mushroom & Pea Pilaf
Can I use brown rice instead of white?
Absolutely! Just increase the broth to 2 1/4 cups and simmer for 30-35 minutes. The nutty flavor pairs beautifully with the mushrooms.
Can I freeze leftovers?
Yes! Portion into freezer bags (squeeze out air) and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How can I make this vegetarian?
Swap beef for 1 cup cooked lentils and use vegetable broth. The mushrooms give plenty of meaty flavor, even my carnivore husband approves! If you enjoy vegetarian options, you might also like this one pot lentil soup.
One-Pot Beef, Mushroom & Pea Pilaf
Ingredients
Equipment
Method
- Brown the ground beef in a large pot over medium heat until fully cooked. Drain excess fat if needed.
- Add the sliced mushrooms and cook until softened, about 5 minutes.
- Stir in the rice, peas, beef broth, salt, pepper, and garlic powder. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes before serving.
Notes
