Pilaf with Canned Stewed Meat
An exceptionally easy main dish for busy days! Canned stewed meat makes this hearty pilaf quick to prepare, while rice, vegetables, garlic and spices create a flavorful meal for the whole family.
Updated : 15 September, 2026
Easy
About 20 min.
Ingredients
350 grams
Canned meat
1
Onion
1
Carrot
1.5 cup
Water
1 cup
Rice
20 grams
Garlic
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. This recipe uses canned stewed pork, but you can replace it with canned stewed beef or chicken.
Step 2
Peel the onion and carrot and rinse them under running water. Cut the onion into half-rings or slightly smaller pieces. Cut the carrot into sticks or rounds, or coarsely grate it.
Step 3
Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and heat it well. Add the onion and carrot and cook in the oil for a couple of minutes.
Step 4
Add the canned stewed meat to the pot and break the larger pieces apart. Heat until the congealed broth and fat have melted and the mixture is evenly combined.
Step 5
Add the rinsed rice and pour in the hot water. Rice and water are usually used in a 1:2 ratio, but use slightly less water here because the canned meat contains broth. Add pilaf spices to taste, using individual spices or a prepared seasoning blend. Place the whole head of garlic in the center, cover the pot and cook over low heat for 15–20 minutes.
Step 6
During cooking, the rice will soften, absorb the liquid and increase in volume. Stir the pilaf and remove it from the heat, then leave it covered for another 10 minutes. Divide among plates and serve hot.
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