One-Pot Texas Hash

Published:
|
Author: yumenjoy
|
View: 100
|
Comments: 10
|
Overall Rating: 4.9 / 5.0
One-Pot Texas Hash
⏱️ cook time 40 minutes
🍽️ servings 4
⚡ Difficulty easy

intro

Hearty, zesty one-pot ground beef and rice dish loaded with peppers, tomatoes, and warm spices, ideal for fast, cozy weeknight meals with minimal cleanup.

Ingredients

80/20 ground beef 450 grams (1 lb)
Uncooked long-grain white rice 185 grams (1 cup)
Yellow onion 150 grams (1 medium, 1cm dice)
Green bell pepper 120 grams (1 medium, 1cm dice)
Garlic 9 grams (3 cloves, minced)
Canned diced tomatoes (undrained) 400 grams (1 14.5oz can)
Low-sodium beef broth 480 ml (2 cups)
Chili powder 14 grams (2 tablespoons)
Ground cumin 2 grams (1 teaspoon)
Smoked paprika 2 grams (1 teaspoon)
Kosher salt 5 grams (1 teaspoon)
Freshly ground black pepper 1 gram (1/2 teaspoon)
Olive oil 15 ml (1 tablespoon)
Shredded sharp cheddar cheese (optional topping) 55 grams (1/2 cup)

Steps

1

Prep measured ingredients

First, dice 1 medium yellow onion (150g) and 1 medium green bell pepper (120g) into 1cm uniform pieces, mince 3 garlic cloves (9g), and measure out all spices, rice, broth, and canned tomatoes before heating your pan to avoid mid-cooking scrambling. Heat a 3.5L heavy-bottomed Dutch oven or deep skillet over medium heat (175°C/350°F) as you finish prepping.

Step 1
step1：Prep measured ingredients
2

Brown the ground beef

Add 1 tablespoon (15ml) olive oil to the preheated pan, then crumble in 450g of 80/20 ground beef. Cook for 6-7 minutes over medium heat, breaking the beef apart with a wooden spoon into 1cm crumbles, until no pink remains and the edges start to crisp slightly. Do not drain the rendered fat—it adds rich, deep flavor to the finished dish.

Step 2
step2：Brown the ground beef
3

Sauté aromatic vegetables

Add the diced onion, green bell pepper, and minced garlic to the pan with the browned beef. Stir to combine, and cook for 4 minutes over medium heat, stirring occasionally, until the onion turns translucent and the pepper softens to tender-crisp, and the garlic releases a bright, savory aroma. Watch closely to avoid burning the garlic, as burnt garlic will add a bitter, unpleasant taste to the hash.

Step 3
step3：Sauté aromatic vegetables
4

Toast spices and rice

Stir in 2 tablespoons (14g) chili powder, 1 teaspoon (2g) ground cumin, 1 teaspoon (2g) smoked paprika, 1 teaspoon (5g) kosher salt, and 1/2 teaspoon (1g) black pepper, followed by 1 cup (185g) uncooked long-grain white rice. Toast the spice and rice mixture for 2 minutes over medium heat, stirring constantly, until the rice grains turn slightly pale and opaque and the spices release a rich, warm, earthy aroma.

Step 4
step4：Toast spices and rice
5

Simmer the hash

Pour in the undrained 400g can of diced tomatoes and 480ml (2 cups) low-sodium beef broth, stirring thoroughly to scrape up all browned flavorful bits (called fond) from the bottom of the pan. Bring the entire mixture to a rolling boil over medium-high heat (205°C/400°F), then reduce heat to the lowest setting (95°C/200°F), cover the pan tightly with a well-fitting lid, and let it simmer undisturbed for 18 minutes. Do not lift the lid during this simmer time, as trapped steam is required to cook the rice fully and evenly.

Step 5
step5：Simmer the hash
6

Rest and serve

After 18 minutes of simmering, turn off the stovetop heat, and let the hash rest covered for 5 minutes to allow the rice to absorb any remaining liquid and finish tenderizing. Remove the lid, fluff the mixture gently with a fork to separate the rice grains, top with the optional 55g (1/2 cup) shredded sharp cheddar if desired, and serve hot.

Step 6
step6：Rest and serve

Tips

1.Use standard long-grain white rice for this recipe, not instant, short-grain, or brown rice: long-grain rice stays fluffy and separate, while other rice varieties will turn mushy, undercooked, or require different liquid ratios and cook times.
2.Resist the urge to lift the pan lid while the hash simmers: trapped steam is critical to cook the rice evenly, and removing the lid drops the internal pan temperature, leading to crunchy, undercooked rice.
3.Customize the hash to your taste: add 75g (1/2 cup) frozen corn with the tomatoes for extra sweetness, a diced seeded jalapeño for heat, or a handful of chopped cilantro as a fresh garnish before serving.

✨ You May Also Like

Main Course
🍜 United Kingdom

A showstopping classic of tender seared beef, savory mushroom duxelles, and crisp prosciutto wrapped in flaky golden puff pastry, baked to juicy perfection.

⏱️ 2 hours 1Main Course ★ 4.7
Main Course
🍜 India

Tender charred marinated chicken simmered in a rich, spiced creamy tomato sauce, this iconic Anglo-Indian curry pairs perfectly with basmati rice or warm naan.

⏱️ 50 minuteMain Course ★ 4.8
Main Course
🍜 Thailand

Classic tangy, sweet, and savory Thai stir-fried rice noodles with shrimp, tofu, and crunchy garnishes, balancing all five core Thai flavor profiles.

⏱️ 30 minuteMain Course ★ 4.6
Main Course
🍜 United Kingdom

Crispy golden beer-battered cod and fluffy double-fried chips, served with tangy tartar sauce and malt vinegar: the timeless, beloved British pub comfort classic.

⏱️ 45 minuteMain Course ★ 4.9
Main Course
🍜 Mexico

Smoky, chile-marinated pork tacos with caramelized pineapple, fresh cilantro, and lime: a beloved classic Mexican street food perfect for casual summer gatherings.

⏱️ 1 hour 45Main Course ★ 4.7
Main Course
🍜 United States

Crunchy Fritos corn chips layered with savory beef chili and melted cheddar, topped with cool, zesty fixings for a beloved, cozy Tex-Mex comfort food.

⏱️ 35 minuteMain Course ★ 4.9

One-Pot Texas Hash:Frequently Asked Questions

1.Why do you recommend 80/20 ground beef instead of a leaner blend for this hash? ▾
The 20% fat content renders as the beef browns, so you won’t need extra oil to sauté onions, peppers, and garlic, plus it adds deep, rich beefy flavor that keeps the rice from tasting bland. Leaner beef leads to a drier, less flavorful final dish, and you’ll need to add extra oil to prevent ingredients from sticking to the pot.
2.Do I have to use uncooked long-grain white rice, or can I use pre-cooked leftover rice? ▾
Stick with uncooked long-grain white rice for the classic fluffy texture! It cooks right in the spiced tomato and beef liquid, absorbing every bit of savory, zesty flavor as it simmers. Pre-cooked rice will turn mushy and won’t pick up those warm spice notes, though you can stir it in during the last 5 minutes to heat through if you’re in a pinch.
3.How can I adjust this recipe to be mild enough for young kids? ▾
It’s super easy to dial back the heat! The classic zesty kick comes from warm spices like chili powder, cumin, and a pinch of cayenne—just cut the cayenne entirely, use mild chili powder, and skip optional add-ins like fresh jalapeños or hot sauce. You’ll still get that deep, savory flavor for a kid-friendly, low-fuss weeknight meal.
4.Why is this called hash if it doesn’t have potatoes like traditional hash? ▾
Great question! Unlike potato-based breakfast hash, this Texas-born weeknight staple gets its name from its rustic, chopped-ingredient, cowboy-style preparation, not potatoes. It was designed as a low-fuss, filling one-pot meal for ranch families, using shelf-stable rice, ground beef, and easy-to-grow peppers and onions with minimal cleanup.
5.Can I make this Texas Hash in a slow cooker instead of on the stovetop? ▾
You absolutely can, with one small adjustment! Brown the ground beef, onion, pepper, and garlic first on the stovetop, then transfer to your slow cooker with uncooked rice, tomatoes, spices, and measured cooking liquid. Cook on low for 2 to 2.5 hours—any longer and the rice will turn unpleasantly mushy, so keep an eye on the timer.
6.How do I keep the rice from burning on the pot bottom or turning mushy? ▾
Two easy tricks prevent this! First, use the correct liquid ratio (2 cups of liquid per 1 cup of uncooked long-grain rice) and bring the pot to a gentle simmer, not a rolling boil, before covering. Second, resist lifting the lid while it cooks—trapped steam cooks rice evenly, and peeking lets steam escape, leading to burnt spots or undercooked grains.
7.Can I swap the green bell pepper for a different color bell pepper? ▾
Totally! Green bell pepper gives the dish its classic slightly sharp, savory base note, but red, orange, or yellow bell peppers work beautifully if that’s what you have on hand. They add a slightly sweeter, milder pepper flavor; just chop them to the same size as your onion so they cook evenly alongside the beef and rice.
8.How long do leftovers of this one-pot hash stay good in the fridge? ▾
Stored in a sealed, airtight container, leftover Texas Hash will stay fresh in the fridge for 3 to 4 days. It actually tastes even better the next day, as the spices meld and the rice absorbs more of the savory beef and tomato flavor. Reheat portions in the microwave or on the stovetop with a tiny splash of water if it feels a little dry.
9.Do I need to drain all the fat off the ground beef after browning it? ▾
If you’re using the recommended 80/20 ground beef, you won’t need to drain all the fat! Leave 1 to 2 tablespoons of rendered fat in the pot to sauté your onion, pepper, and garlic, and add richness to the rice. If you have more than 2 tablespoons of excess fat, spoon a little out, but don’t drain it completely—you’ll lose tons of flavor.
10.Can I add extra veggies to this without messing up the one-pot simplicity? ▾
Absolutely! This recipe is super flexible for quick add-ins. Toss in diced corn, drained black beans, pickled jalapeños, or a handful of chopped spinach right when you add the rice and liquid, as long as you don’t overcrowd the pot. Stick to quick-cooking, firm veggies that finish at the same rate as the rice to avoid extra work.
11.Does Texas Hash freeze well for make-ahead meal prep? ▾
Yes, it freezes beautifully! Let the cooked hash cool completely, then portion it into freezer-safe airtight bags or containers, and freeze for up to 3 months. Thaw portions in the fridge overnight before reheating, and add a tiny splash of tomato juice or water when warming it up to bring back that perfect moist, hearty texture.
12.What type of pot works best for this one-pot recipe? ▾
Reach for a heavy-bottomed Dutch oven or deep, lidded stainless steel skillet with a tight-fitting lid. The thick, heavy base prevents beef and rice from burning on the bottom as it simmers, and the tight seal traps steam to cook rice evenly. Avoid thin, lightweight pots, as they create hot spots that lead to burnt patches and unevenly cooked grains.
13.I don’t have long-grain white rice—can I use brown rice or instant rice instead? ▾
If you use brown rice, add an extra ½ cup of liquid and extend the simmer time to 40 to 45 minutes, since it takes longer to cook through. Instant rice works in a pinch, but add it during the last 10 minutes of simmering instead of at the start, otherwise it will turn mushy. Long-grain white rice still gives the best fluffy, non-sticky classic texture.
14.What are the best toppings to serve with Classic Texas Hash? ▾
Keep it casual and cozy! Top individual servings with shredded sharp cheddar, a dollop of sour cream, sliced pickled jalapeños, a sprinkle of chopped cilantro or green onion, or a dash of your favorite hot sauce. All of these complement the warm, zesty spice profile without overpowering the savory beef, pepper, and rice base for customizable family meals.
15.Why is my rice still crunchy after following the recommended simmer time? ▾
Crunchy rice almost always means your pot lid wasn’t tight enough, so steam escaped while it cooked, or you used too little liquid. If you hit the recommended simmer time and rice is still crunchy, add ¼ cup of warm water or beef broth, stir once, replace the lid tightly, and simmer for another 5 minutes—don’t over-stir, or you’ll make the rice gummy.

Comments (10)

2 days ago

OMG this was such a game changer for our weeknight family dinner! I was scrambling after soccer practice and threw this together in 10 minutes of prep, let it simmer while the kids did homework, and zero cleanup because it’s one pot? My picky 8 year old asked for seconds, even with the bell peppers! Will absolutely be adding this to our regular rotation, might bring it to next month’s church potluck too.

1 day ago

Wait did you add extra cheese on top? I’m thinking of tossing a handful of shredded cheddar the last 5 minutes next time I make it!

18 hours ago

Love to hear it was a hit with the whole family! A handful of shredded cheddar or a dollop of sour cream on top right before serving is such a great add, definitely recommend trying that next time!

3 days ago

SO good! I made a big batch on Sunday for meal prep and it held up perfectly all week for work lunches. The spice level was just right for me, not too hot but enough flavor that I didn’t get bored eating it four days in a row. Super easy too, I’m not a great cook and I didn’t mess this up at all, lol.

2 days ago

So stoked this worked for your meal prep! Pro tip if you want to change it up for next week: toss in a can of drained black beans or corn for a little extra texture without adding much extra work!

1 week ago

Made this before a weekend camping trip last minute, cooked it up at home, packed it in the cooler, and heated it up over the camp stove our first night out. Everyone in our group was raving, said it tasted way better than the usual hot dogs and chili we usually bring. Perfect hearty meal after a long hike.

5 days ago

Brought this to our neighborhood block party last weekend and people were coming back for thirds! I did add a little extra chili powder because my crew likes things spicy, and it was perfect. Only complaint is I wish I’d made a double batch, it was gone in 20 minutes flat!

4 days ago

How much extra chili powder did you add? I’m a total wimp when it comes to heat but my husband loves spicy food, trying to find a middle ground!

4 days ago

I only added an extra half teaspoon! It wasn’t too zingy for me (I can barely handle medium salsa, lol) but gave it enough kick for the spice lovers in my neighborhood. I set out a bottle of hot sauce on the table too for people who wanted more heat!

2 weeks ago

As a college student with literally one pot and a tiny stove, this recipe was made for me lmao. I didn’t have green bell pepper so I used a red one I had in the fridge, swapped the rice for brown rice because that’s what I had on hand, and it still turned out amazing. Total cost for the whole batch was like $8, fed me and my three roommates for dinner. 10/10.

1 week ago

Love the budget-friendly swaps! Brown rice works great here, you might just need to add a couple extra minutes of cook time and a splash more water if it gets too thick before the rice is tender. So glad it worked for you and your roommates!

yesterday

I’ve been making Texas hash for almost 50 years and this recipe is spot on to the one my mom used to make back in San Antonio. The one pot method is exactly how we always did it, no fancy extra ingredients, just good hearty comfort food. Tasted like childhood, will be making this every couple weeks from now on.

30 minutes ago

So happy I found this! It’s naturally gluten free as long as you use regular broth and spices with no hidden fillers, which is perfect for our family since my son has celiac. It’s so hard to find easy weeknight recipes that don’t require a million special GF substitutes, this was perfect.

20 minutes ago

Wait do you use regular long grain rice? I’ve had bad luck with GF rice dishes coming out mushy before!

10 minutes ago

So glad this works for your GF family! Regular long grain white rice works best here to avoid mush — just make sure you don’t lift the lid too often while it simmers so the steam doesn’t escape, that keeps the rice fluffy every time.

2 hours ago

Made this last night with ground turkey instead of beef because that’s what I had defrosted, and oh my gosh it was still so flavorful! I served it with a little side of cornbread and it was the perfect cozy rainy night meal. My husband said it’s a top 5 meal I’ve ever made, which is high praise considering how much I experiment with recipes.

1 hour ago

Ground turkey is such a great swap! Adding a tiny extra pinch of smoked paprika when you use turkey helps amp up that rich, savory flavor if you ever want to make it even better. Cornbread on the side is *chef’s kiss*, perfect pairing!

5 minutes ago

This was really tasty! My only issue was that my rice came out a little crunchy on the bottom, I think I had my stove turned up too high? Flavor was amazing though, even with the slightly crunchy rice my roommate and I ate almost the whole pan. Will definitely turn the heat down lower next time I make it!

just now

So glad the flavor was a hit! Crunchy rice on the bottom usually means the heat was a touch too high, like you guessed — keeping it at a gentle simmer (not a rolling boil) once you add the rice will prevent that next time. A quick stir right after you add the rice also helps make sure none is stuck to the bottom before you cover it!

just now

Made this for our football tailgate last weekend, kept it warm in the slow cooker after cooking it on the stove, and it was a massive hit. Super filling, easy to eat out of paper bowls with a spoon, no mess, and everyone kept asking who brought the “amazing rice casserole thing”. Will be making this for every home game this season for sure.