Mexican Rice

Mexican Rice

79
boris 0

"Very simple delicious beef, rice and veggie recipe--very filling and easy cleanup, too. Serve with flour tortillas, sour cream, and salsa."

Ingredients

55 m {{adjustedServings}} servings 510 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 510 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 59.1g
  • 19%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1294 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
  2. Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
  3. Cover and cook until rice is done, about 25 minutes.
  4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

Footnotes

  • Cook's Note:
  • You can substitute diced uncooked boneless chicken breast for the ground beef and chicken broth for the beef broth, if desired.
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Reviews

79
  1. 108 Ratings

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This recipe rates 5 stars made without any omissions or substitutions. (I find it irritating when recipes are rated after they have been changed to the point that it is no longer the same recipe...

Great! The only thing that was missing was to turn the burner down to between Medium and Low after you bring it to a boil.

This is a great, easy recipe! I too left out the cilantro. I used a can of corn, drained, in lieu of fresh corn. Instead of garlic powder I minced a couple cloves of fresh garlic and sauteed ...