Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don’t worry, I checked with my mom and she’s totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.
- 1 pound lean ground beef
- 3 cups water
- 1 ½ cups uncooked white rice
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 tablespoons chili powder
- 1 tablespoon garlic salt
Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
Prep time: 10 mins / Cooking time: 30 mins / Total time: 40 mins
Serving: 6 / Yield: 6 servings