A flavorful one-pan meal, this Spanish rice combines tender ground beef, aromatic vegetables, and perfectly cooked rice in a savory tomato base. Ideal for weeknight dinners or Mexican-inspired meals.

Ingredients

Main Ingredients:

½ lb lean ground beef
¾ cup diced green bell pepper (about 1 pepper)
¾ cup diced white or yellow onion
1 tsp minced garlic
1 cup uncooked long-grain white rice
10 oz Rotel Diced Tomatoes and Green Chilies (Original or Hot)
8 oz tomato sauce
1 Tbsp Homemade Taco Seasoning Mix
2 cups low-sodium beef broth
½ cup frozen corn (do not thaw)
Chopped cilantro, optional

Optional Toppings:

Shredded cheese
Chopped tomatoes
Chopped avocado
Sliced green onions
Sour cream
Salsa

Instructions

1. Cook the beef and vegetables
Heat a deep 12-inch skillet over medium-high heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain excess grease if needed.

Add the bell pepper, onion, and garlic. Cook, stirring occasionally, 3–4 minutes until softened.

2. Add rice and seasonings
Stir in the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning. Mix well to combine.

3. Simmer
Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes.

4. Finish with corn
Remove the cover, stir, and add frozen corn. Cover again and cook 5 more minutes until the rice is tender and liquid is absorbed.

5. Serve
Garnish with chopped cilantro if desired. Serve as a side, as a filling for tortillas, or top with your favorite Mexican toppings for a complete meal.

Why You’ll Love This Recipe

Quick, one-pan meal with minimal cleanup.
Savory, slightly spicy, and full of flavor.
Perfect as a side dish or a complete meal with toppings.
Great for meal prep or feeding a crowd.

Tips

Rice: Use long-grain white rice for best results; brown rice requires more liquid and longer cooking.
Taco Seasoning: Adjust spice level to taste; add more chili powder or cayenne for extra heat.
Don’t over-stir: Once the rice is simmering, avoid stirring too much to prevent it from becoming mushy.

Variations and Substitutions

Protein: Substitute ground turkey, chicken, or plant-based meat.
Vegetables: Add diced zucchini, carrots, or peas.
Rice: Use instant rice or cauliflower rice for a low-carb version.
Tomatoes: Swap Rotel for diced fire-roasted tomatoes for a smoky flavor.

FAQs

Can I make this ahead?
Yes. Cook and cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave.

Can I freeze it?
Yes. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Is it spicy?
It has a mild heat. Use Rotel Original for less spice or Rotel Hot for more kick.

Serving and Suggestions

Serve alongside tacos, grilled chicken, or enchiladas.
Roll into tortillas with cheese and sour cream for a quick burrito.
Top with avocado, shredded cheese, and salsa for a hearty meal in a bowl.