This easy one-pot Spanish Rice with Ground Beef is an excellent side dish choice or add your favorite toppings for an economical, family-friendly meal.
This recipe exceeded all of my expectations. The ingredient list is simple, the one-pot method is fast and easy, and the result is seriously delicious.
Uncooked rice cooks in a skillet with all of the other ingredients, absorbing great flavor from a seasoned tomato sauce. Lean ground beef adds substance and frozen corn adds a touch of sweet flavor and texture. Friends, it’s wonderful!
I had a small bowl for lunch with a little shredded cheese and sour cream and scooped it up with tortilla chips. I originally thought it would just be a side dish but quickly realized that it is plenty hearty enough to be a really economical main dish as well. Win, win!
Ingredients
All of the ingredients for this one-pot Spanish Rice with Ground Beef are kitchen staples that you can easily stock.
I highly recommend mixing up a batch of Homemade Taco Seasoning Mix for the best flavor. The packaged mixes you find at the store don’t hold a candle to a freshly made spice blend.
Rotel Tomatoes work really well in this recipe. They are seasoned and include green chiles which helps to add more great flavor. I usually go with the Original variety but you will also find Mild and Hot. Go with the heat level you like.
There is no need to thaw the frozen corn used in this recipe. In fact, it’s better if you don’t. The heat from the nearly finished recipe is all it needs to thaw and cook to the perfect texture.
Instructions
Cook the ground beef in a skillet over medium-high heat, stirring to break it up, until browned and crumbly. Drain or blot excess grease if necessary.
Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly.
Add the uncooked rice.
Add the Rotel tomatoes, tomato sauce, and taco seasoning and stir to combine well.
Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for 25 minutes.
Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
Garnish with cilantro, if desired, and you are ready to serve!
To make it a meal, roll it into tortillas or serve it in bowls with a variety of toppings like chopped tomatoes, sliced green onions, chopped avocado, shredded cheese, sour cream, and salsa.
This easy one-pot Spanish Rice with Ground Beef is an excellent side dish choice or add your favorite toppings for an economical, family-friendly meal.
Course Main Dish, Side Dish
Cuisine Mexican
Servings 4
Calories 342kcal
½poundlean ground beef
¾cupdiced green bell pepperfrom one bell pepper
¾cupdiced white or yellow onion
1teaspoonminced garlic
1 cupuncooked long grain white rice
10ouncesRotel Diced Tomatoes and Green ChiliesOriginal or Hot
Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!
I highly recommend mixing up a batch of Homemade Taco Seasoning Mix for the best flavor. The packaged mixes you find at the store don’t hold a candle to a freshly made spice blend.
Rotel Tomatoes work really well in this recipe. They are seasoned and include green chiles which helps to add more great flavor. I usually go with the Original variety but you will also find Mild and Hot. Go with the heat level you like.
There is no need to thaw the frozen corn used in this recipe. In fact, it’s better if you don’t. The heat from the nearly finished recipe is all it needs to thaw and cook to the perfect texture.