Spanish Rice with Ground Beef
User Reviews
5
Spanish Rice with Ground Beef
Description
This dish features browned ground beef cooked with diced onions and green bell peppers, forming a savory foundation enhanced by diced tomatoes and a blend of spices including garlic powder, chili powder, and cumin. The addition of a pre-packaged yellow rice mix and water simmers together until the rice absorbs the liquid and is tender, melding the flavors thoroughly.
The rice is fluffy with a slightly spicy, earthy flavor from the chili and cumin, balanced by the sweetness of tomatoes. The ground beef adds protein and richness, while the vegetables soften to complement the dish's texture. Cooking in one skillet simplifies preparation and cleanup.
Spanish Rice with Ground Beef is a satisfying main dish suited for lunch or dinner. Leftovers can be repurposed as taco filling or enjoyed as is. The recipe provides a moderate serving size, holding well in the refrigerator for several days, making it practical for meal planning.
The recipe notes advise calorie estimates are approximate due to ingredient variation. Adding beans can increase protein and fiber content. For best results, store leftovers in an airtight container and reheat thoroughly before serving.
Ingredients
- 1 pound ground beef
- 1 box yellow rice mix 6.9 ounces, brand Zatarain's
- 1 onion diced
- 1 green bell pepper diced
- 1 can diced tomatoes 14.5 oz , undrained
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 2 cups water
Instructions
- In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess grease.
- Add the diced onion and green pepper to the skillet and cook until tender, about 5-7 minutes.
- Stir in the diced tomatoes, garlic powder, chili powder, cumin, salt, and pepper. Cook for 1-2 minutes to allow the flavors to meld.
- Add the Zatarain's yellow rice mix and water to the skillet and stir to combine. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Once the rice is cooked, stir everything together in the skillet.
- Store in an airtight container in the fridge for up to 4 days.
Notes
- Calorie estimates are approximate; nutritional content varies with brands and ingredient amounts.
- Adding beans like black or kidney beans can boost protein and add heartiness.
- Leftovers work well as taco filling, making the recipe versatile.
- Store leftovers in an airtight container in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 414mg | 17% |
| Potassium | 591mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 24mg | 27% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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