Description
This Spanish Rice with Ground Beef recipe is a flavorful and hearty one-pan meal combining browned lean ground beef, aromatic vegetables, and classic Mexican seasonings simmered with rice and tomatoes. Perfectly balanced with a touch of spice from diced green chilies and the freshness of optional cilantro, this dish is an easy and comforting option ideal for family dinners or casual gatherings.
Ingredients
Meat and Vegetables
- ½ pound lean ground beef
- ¾ cup diced green bell pepper (from one bell pepper)
- ¾ cup diced white or yellow onion
- 1 teaspoon minced garlic
Rice and Liquids
- 1 cup uncooked long grain white rice
- 10 ounces Rotel Diced Tomatoes and Green Chilies (Original or Hot)
- 8 ounces tomato sauce
- 2 cups low sodium beef broth
Seasoning and Add-ins
- 1 tablespoon Homemade Taco Seasoning Mix
- ½ cup frozen corn (do not thaw)
Optional Garnishes and Toppings
- chopped cilantro (optional)
- shredded cheese
- chopped tomatoes
- chopped avocados
- sliced green onions
- sour cream
- salsa
Instructions
- Brown the Ground Beef and Cook Vegetables: Place a deep 12-inch skillet over medium-high heat. Add the lean ground beef and cook, stirring occasionally to break it up, until browned and crumbly, about 5 minutes. Drain or blot any excess grease if necessary. Then add the diced green bell pepper, onion, and minced garlic. Cook, stirring occasionally, for 3 to 4 minutes until the onion and bell pepper have softened slightly.
- Add Rice and Tomatoes: Stir in the uncooked long grain white rice, Rotel diced tomatoes and green chilies, tomato sauce, and homemade taco seasoning mix. Mix everything well to combine all the ingredients evenly.
- Simmer the Rice Mixture: Pour in the low sodium beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 25 minutes to cook the rice and allow flavors to meld.
- Add Corn and Finish Cooking: Remove the cover and stir the mixture well. Add the frozen corn without thawing. Cover the skillet again and continue to cook for another 5 minutes, until the liquid has been fully absorbed and the rice is tender.
- Serve and Garnish: Stir the rice thoroughly and garnish with chopped cilantro if desired. Serve this flavorful Spanish rice alongside your favorite Mexican entrees, wrapped in tortillas, or topped with shredded cheese, chopped tomatoes, avocados, sliced green onions, sour cream, and salsa for a complete, delicious meal.
Notes
- Use lean ground beef to reduce excess fat and grease.
- Do not thaw frozen corn before adding; it cooks well with the rice at the end.
- Feel free to customize the heat level with mild or hot Rotel tomatoes depending on your spice preference.
- Homemade Taco Seasoning Mix can be substituted with store-bought taco seasoning if preferred.
- This dish is a versatile one-pan meal perfect for quick weeknight dinners with minimal cleanup.
