Mexican Rice

Mexican Rice

by Oscar Blanc 1 year ago
4.3 (10)
35 minutes
509.6 kcal
59.1 g carbs
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Description

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

Ingredients
  • 1 pound lean ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 (14 ounce) can beef broth
  • 2 cups fresh corn kernels
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (15 ounce) can tomato sauce
  • ½ cup salsa
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon minced cilantro
  • 1 ½ cups uncooked white rice
  • 1 cup shredded Cheddar cheese
Directions
  1. 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. 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. 3. Cover and cook until rice is done, about 25 minutes.
  4. 4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.
Nutrition Facts
serving: 6 servings
calories: 509.6 kcal
carbohydrates: 59.1 g
protein: 28.3 g
saturated fat: 8.8 g
cholesterol: 73.7 mg
sodium: 1294 mg
fiber: 4.6 g
sugar: 6.6 g