Description
A quick, flavorful one‑pan Spanish rice dish loaded with seasoned ground beef, tomatoes, and veggies. Perfect for weeknight dinners.
Ingredients
Scale
- ½ pound lean ground beef
- ¾ cup diced green bell pepper
- ¾ cup diced white or yellow onion
- 1 teaspoon minced garlic
- 1 cup uncooked long grain white rice
- 10 ounces Rotel Diced Tomatoes and Green Chilies, Original or Hot
- 8 ounces tomato sauce
- 1 tablespoon Homemade Taco Seasoning Mix
- 2 cups low sodium beef broth
- ½ cup frozen corn, don’t thaw
- shredded cheese
- chopped tomatoes
- chopped avocados
- sliced green onions
- sour cream
- salsa
Instructions
- Heat a tablespoon of oil in a large skillet over medium heat.
- Add the lean ground beef and cook, breaking it up, until browned.
- Drain excess fat if needed.
- Stir in the diced onion, bell pepper, and minced garlic; sauté 3‑4 minutes until softened.
- Add the rice and toast for 2 minutes, stirring constantly.
- Pour in the tomato sauce, Rotel, taco seasoning, and low‑sodium beef broth; mix well.
- Bring to a boil, then reduce heat to low, cover, and simmer 18‑20 minutes until the rice is tender.
- Stir in the frozen corn about 5 minutes before the rice finishes cooking.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork and serve with optional toppings such as shredded cheese, chopped tomatoes, avocado, green onions, sour cream, and salsa.
Notes
Can be made ahead; leftovers reheat well. Adjust spice level by choosing Original or Hot Rotel.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 170 kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6.5g
- Cholesterol: 18mg
Keywords: Spanish rice, ground beef, Mexican dinner, easy one-pot, weeknight meal