One-Pot Ground Beef Spanish Rice

by BudgetBites
Prep: 10m
Cook: 40m
beef
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Ingredients
Servings:4
1/2lblean ground beef
3/4cupgreen bell pepper
3/4cupyellow onion
1tspgarlic
1cuplong grain white rice
10ozcanned diced tomatoes with green chilies
8oztomato sauce
1tbsptaco seasoning
2cupbeef broth
1/2cupfrozen corn
fresh cilantro
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Brown the beef

    Set a deep 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until browned and crumbly, about 5 minutes. Drain off the grease if there's much of it — a half pound of lean beef usually won't leave much behind.

  1. 2

    Soften the vegetables

    Dice the bell pepper and onion and mince the garlic. Add them to the skillet and cook, stirring now and then, for 3 to 4 minutes until the onion and pepper soften up.

  2. 3

    Toast the rice and season

    Stir in the uncooked rice, the whole can of diced tomatoes with green chilies (juices and all), the tomato sauce, and the taco seasoning. Stir until everything is coated and combined.

  3. 4

    Simmer

    Pour in the beef broth and bring it to a boil. Drop the heat to low, cover, and simmer for 25 minutes without lifting the lid.

  4. 5

    Add corn and finish

    Uncover and stir well. Scatter the frozen corn over the top (no need to thaw), cover again, and cook another 5 minutes until the liquid is absorbed and the rice is tender. Stir, top with chopped cilantro if you have it, and serve.

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One-Pot Ground Beef Spanish Rice

Created by: BudgetBites

Prep Time: 10m
Cook Time: 40m
Servings: 4

Ingredients

  • 1/2 lb lean ground beef
  • 3/4 cup green bell pepper
  • 3/4 cup yellow onion
  • 1 tsp garlic
  • 1 cup long grain white rice
  • 10 oz canned diced tomatoes with green chilies
  • 8 oz tomato sauce
  • 1 tbsp taco seasoning
  • 2 cup beef broth
  • 1/2 cup frozen corn
  • fresh cilantro

Instructions

  1. Brown the beefSet a deep 12-inch skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until browned and crumbly, about 5 minutes. Drain off the grease if there's much of it — a half pound of lean beef usually won't leave much behind.
  2. Soften the vegetablesDice the bell pepper and onion and mince the garlic. Add them to the skillet and cook, stirring now and then, for 3 to 4 minutes until the onion and pepper soften up.
  3. Toast the rice and seasonStir in the uncooked rice, the whole can of diced tomatoes with green chilies (juices and all), the tomato sauce, and the taco seasoning. Stir until everything is coated and combined.
  4. SimmerPour in the beef broth and bring it to a boil. Drop the heat to low, cover, and simmer for 25 minutes without lifting the lid.
  5. Add corn and finishUncover and stir well. Scatter the frozen corn over the top (no need to thaw), cover again, and cook another 5 minutes until the liquid is absorbed and the rice is tender. Stir, top with chopped cilantro if you have it, and serve.

Notes & Tips

This is about as cheap as a filling dinner gets. Half a pound of beef stretches to feed four because the rice and canned tomatoes do the heavy lifting — you're looking at roughly $1.25 a serving. Everything but the bell pepper is pantry or freezer stock, so it's a good one to keep in your back pocket for the end of the month. Serve it as-is, roll it into tortillas, or pile on whatever toppings you've got — shredded cheese, a spoonful of sour cream, hot sauce. No Rotel? A plain can of diced tomatoes plus a pinch of chili powder does the job.