Lebanese Peas and Rice: A Simple One-Pot Recipe

Lebanese peas and rice, often called bazella w riz, pairs tender peas and carrots in a spiced tomato-and-beef stew with buttery vermicelli rice. The stew and rice cook in separate pots, a practical home-style approach that keeps the rice fluffy and lets everyone spoon on as much sauce as they like; family versions vary in their meat, vegetables, and seasoning.

Ingredients

1 pound (454 g) lean ground beef
1 medium yellow onion, finely chopped, about 1 cup (150 g)
1 tablespoon (15 ml) olive oil
1½ cups (360 ml) tomato passata or smooth tomato purée
1 cup (240 ml) beef broth or water, plus a little more if needed
1½ cups (180 g) carrots, peeled and cut into small ½-inch (1 cm) dice
2 cups (300 g) frozen peas, no need to thaw
1 teaspoon (5 g) fine salt, divided, plus more to taste
½ teaspoon (1 g) ground allspice
¼ teaspoon (0.5 g) ground cinnamon
¼ teaspoon (0.5 g) freshly ground black pepper
1½ cups (300 g) long-grain white rice, such as basmati
¼ cup (25 g) broken vermicelli noodles
2 tablespoons (28 g) unsalted butter
2¼ cups (530 ml) water or low-sodium chicken broth for the rice
1 tablespoon (15 ml) lemon juice, optional, for serving
2 tablespoons (8 g) chopped flat-leaf parsley, optional, for serving

Instructions

Prepare the ingredients. Finely chop the onion, dice the carrots, and measure the spices. Rinse the rice in a fine-mesh strainer under cool water, moving it around with your fingers until the water runs mostly clear. Drain it well. Rinsing removes loose surface starch and helps the cooked grains stay separate. Keep the frozen peas in the freezer until you add them.
Brown the beef. Set a medium saucepan or Dutch oven over medium-high heat and add the olive oil and ground beef. Break the meat into small pieces with a wooden spoon and cook for about 6 minutes, stirring, until no pink remains. Check the largest pieces with a food thermometer; ground beef should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If there is a lot of rendered fat, spoon off some, leaving about a tablespoon in the pan for flavor.
Build the tomato stew. Add the chopped onion and cook for 4 to 5 minutes, stirring often, until softened. Stir in the allspice, cinnamon, black pepper, and about half the salt. Pour in the tomato passata and beef broth, scraping the bottom of the pot to loosen any browned bits. Add the diced carrots and bring the mixture to a gentle boil.
Simmer the stew. Lower the heat, cover the pot with the lid slightly ajar, and simmer for 27 minutes. Stir once or twice so the bottom does not catch. The carrots should be tender when pierced, and the sauce should look thick but still spoonable. If it becomes too thick before the carrots are done, stir in broth or water a few tablespoons at a time. Start the rice while the stew simmers.
Toast the vermicelli. In a separate saucepan with a tight-fitting lid, melt the butter over medium heat. Add the broken vermicelli and stir for about 3 minutes, until it turns an even golden brown. Watch closely: the strands can go from golden to burnt quickly. Stir in the drained rice and cook for 1 minute, gently turning the grains to coat them with butter.
Cook the rice. Carefully pour in the 2¼ cups (530 ml) water or chicken broth and add the remaining salt. Bring to a boil, stir once, then cover and turn the heat to low. Cook for 15 minutes without lifting the lid. Remove the pan from the heat and let it stand, still covered, for 10 minutes. Fluff gently with a fork before serving. If your rice package specifies a different liquid ratio or cooking time, follow it; rice varieties and pans can differ.
Finish the peas and serve. Stir the frozen peas into the beef and carrot stew during the last 3 minutes of its simmer, then cook uncovered until they are hot and tender but still green. Taste and adjust the salt. Spoon rice into shallow bowls, ladle the stew over or alongside it, and finish with lemon juice and parsley if desired.

Tips

Keep the rice fluffy. Rinse and drain the grains, measure the liquid, and leave the lid on while they cook. Stirring during simmering can break the grains and make the rice gummy. If you use a different rice, check its package directions and adjust the water rather than assuming every variety cooks the same way.
Use frozen peas directly from the freezer. Adding them near the end prevents them from becoming soft and dull in color. If you have fresh peas, simmer them until tender, which may take a few minutes longer. Canned peas are already cooked, so drain them and fold them in only for the final minute to warm through.
Adjust the sauce, not the cooking time, if needed. Carrot size, pot shape, and the moisture in the tomatoes affect how quickly the stew thickens. Add a splash of broth if the pan looks dry before the carrots soften; simmer uncovered briefly if the finished sauce seems too loose. Aim for a sauce that clings to the vegetables and meat without turning pasty.
Choose a useful substitute. Passata is smooth and mild; canned crushed tomatoes work too, though they make a chunkier, sometimes sharper sauce. If you do not have allspice, use a small pinch each of ground cloves and nutmeg, or simply omit it. The flavor will be less warm and aromatic, but the meal will still work.

Serving Suggestions

Serve the stew over a mound of vermicelli rice so the tomato sauce seasons the grains as you eat. Put extra rice and stew on the table separately for people who prefer a different proportion. A squeeze of lemon or a scattering of parsley adds freshness against the rich beef and warm spices; offer both at the table rather than adding a large amount to the whole pot.

A crisp green salad with cucumber, tomato, and a lemony dressing makes a refreshing side. Plain yogurt or cucumber-yogurt sauce is another cooling option. Warm pita or another flatbread is useful for scooping up sauce, though it is not necessary when the rice is served. For a larger Lebanese-inspired spread, add a simple cabbage salad or small bowls of olives and pickles.

Variations

Ground beef makes a quick, evenly distributed stew, but some home versions use small cubes of beef or lamb. If using cubed meat, brown it well, then simmer it in the tomato broth until tender before adding the carrots and peas; the timing will depend on the cut and size of the pieces. Check whole cuts of beef or lamb with a thermometer and cook to at least 145°F (63°C), followed by a 3-minute rest, before serving.

For a meat-free version, leave out the beef and use vegetable broth. Add a drained 15-ounce (425 g) can of chickpeas for a heartier stew, or use extra carrots and peas for a lighter one. You can also replace the beef with ground lamb, which gives the sauce a richer flavor. To make the rice without vermicelli, omit the noodles and cook the rice with the same butter and liquid; it will be less toasty but still a good base for the stew.

Some households include potatoes, while others keep the vegetable mix to peas and carrots. If you add potato, use about 1 cup (150 g) of ½-inch (1 cm) dice and simmer until tender; you may need a little extra broth. Keep add-ins small and avoid crowding the pot, since a very full stew takes longer to heat and makes it harder to judge the sauce consistency.

Storage and Reheating

Refrigerate the stew and rice within 2 hours of cooking, storing them in separate shallow, airtight containers so they cool promptly and the rice does not soak up all the sauce. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze the stew and rice separately for up to 2 months for best quality; thaw overnight in the refrigerator. Rice may soften slightly after freezing, but it remains suitable for serving with the stew.

Reheat only the portion you plan to eat. Warm the stew in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of water if needed. Reheat rice in a covered microwave-safe dish with a tablespoon or two of water, or in a covered saucepan over low heat. Stir and check that leftovers reach 165°F (74°C) throughout, as recommended by USDA FSIS. Do not leave cooked rice or stew at room temperature for more than 2 hours.

Frequently Asked Questions

Is Lebanese peas and rice the same as bazella w riz?

Bazella w riz is a common name for a Lebanese-style peas-and-rice meal, generally made with peas in a tomato-based stew and served with rice. Ingredients and methods vary between families and regions. This version uses ground beef and carrots in the stew and serves it with buttery rice toasted with vermicelli.

Can I make the stew ahead of time?

Yes. Cook the stew, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. Make the rice on the day you plan to serve it if you want the fluffiest texture, or cook and store it separately. Reheat both until they reach 165°F (74°C), adding a little water or broth if the sauce or rice has dried out.

Can I use brown rice?

Yes, but brown rice needs more liquid and a longer cooking time than the white rice in this recipe. Follow the package directions for the vermicelli-free rice method, since brown rice varieties differ; the vermicelli may be overcooked if cooked for the same extended time. For a simple swap, cook brown rice separately according to its package and serve it with the stew.

What can I use instead of ground beef?

Ground lamb works well and brings a fuller, more distinctive flavor. For a meatless pot, use vegetable broth and add chickpeas, or simply increase the vegetables. If using cubed meat rather than ground meat, allow extra time for it to become tender and verify its temperature with a food thermometer.

Why did my rice turn sticky?

Common causes include skipping the rinse, adding too much water, stirring while it simmers, or lifting the lid repeatedly and disrupting the cooking. Rinse until the water is mostly clear, measure the liquid, keep the pan covered over low heat, and let the rice rest off the heat before fluffing. If it is a little sticky, serve it anyway; the stew will still taste good over it.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).