Mexican Rice63 Reviews
- Prep: 20 min
- Cook: 35 min
- Ready In: 55 min
“Very simple delicious beef, rice and veggie recipe--very filling and easy cleanup, too. Serve with flour tortillas, sour cream, and salsa.” - by boris
Original recipe yields 6 servings
- 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.
- 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.
- Cover and cook until rice is done, about 25 minutes.
- Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.
Amount Per Serving (6 total)
- 510 cal
- 18.3 g
- 59.1 g
Based on a 2,000 calorie diet
Reviews (63)Rate This Recipe
"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) This..." See more is quick, easy, filling, and has just the right amount of heat."
"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...." See more"
"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 it alo..." See moreng with the onions in the beef. We had ours served with tortilla chips. Next time I'd like to substitute some of the meat for black beans. Great taste and so simple! TIP* Make sure to turn the heat down after you cover the pot to cook the rice!"
My Favorite Mexican Rice
Del Rio's Mexican Rice
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