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Beefy Spanish Rice

Beefy Spanish Rice

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Donna L.

This is my mom's seasoned rice recipe and is a main dish that is delicious with cornbread, black-eyed peas and turnip greens. It tastes even better when it's been refrigerated overnight and reheated!

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
  2. Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.
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Reviews

MAGGIE MCGUIRE
60
9/17/2003

Yummy rice, Donna! I left out water, tomato sauce and ketchup, added 2- 14.5 ounce cans of mexican style stewed tomatoes. Excellent main dish material with green salad and garlic bread. Thanks.

XXLOVE2COOKXX
47
11/1/2003

Really easy to make... but although I used an extra cup of water, the rice was still pretty undercooked... so I added a little bit more... So for every ONE cup of rice, you should definitely put in 2 - 2.5 cups of water. I also added some mushrooms, 2 large jalapeno peppers for a kick, and a few dashes of tobasco sauce. And instead of cooking it for 30 minutes, I let it simmer for about 45 minutes and let the sauce thicken by putting it aside, off the stove, for about another 5-10 minutes.

SHEWETT
40
12/18/2005

Quick and easy with minimal mess. My 9 year old didn't like it, but no reason why. It was very good. I didn't use catsup, my husband hates it, instead I used some salsa. I also added 3/4 cup more water, after reading other reviews, turned out perfect. also added fresh garlic, cumin, chili powder, 1 cup shredded Monteray Jack cheese, and 1/2 cup slices olives. I will make this again for a quick dinner.