Layered Ground Beef Rice Pot with Eggs and Olives
A hearty one-pot rice dish where seasoned ground beef, boiled eggs, olives, and melted cheese cook together in perfect harmony. Each serving reveals a beautiful cross-section of flavors — comforting, budget-friendly, and endlessly satisfying.
🛒 Ingredients
8 servings
- 1½ cups long-grain white rice
- 300 g (10 oz) ground beef
- 3 hard-boiled eggs, sliced
- 2 garlic cloves, minced
- ½ cup pitted olives, sliced
- ½ cup grated cheese (cheddar or mozzarella)
- ¾ cup tomato sauce or passata
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2½ cups hot water
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Directions
- 1
Heat olive oil in a deep pot over medium heat. Sauté the minced garlic for 1 minute, then add the ground beef. Cook, breaking it up, until well browned. Season with salt and pepper and spread evenly across the bottom of the pot.
- 2
In a separate pan, lightly toast the rice with a drizzle of oil and a pinch of salt for 2 minutes, stirring until the grains turn slightly golden.
- 3
Over the meat layer, arrange the sliced boiled eggs and olives without stirring. Sprinkle grated cheese on top, then pour the tomato sauce evenly over everything.
- 4
Add the toasted rice on top without mixing. Gently pour the hot water over the surface.
- 5
Cover tightly and cook over low heat for 25–30 minutes until the rice is fully cooked and all the liquid has been absorbed.
- 6
Remove from heat and let rest, covered, for 20 minutes. Serve directly from the pot or carefully invert onto a large platter to show off the layers.
💡 Chef's Tip
For a crispier bottom crust, increase the heat slightly for the last 5 minutes of cooking. Leftovers reheat beautifully with a small splash of water in a covered pan.
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