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A skillet filled with Spanish Rice with Ground Beef.
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5 from 27 votes

Spanish Rice with Ground Beef

This easy one-pot Spanish Rice with Ground Beef is an excellent side dish choice or add your favorite toppings for an economical, family-friendly meal.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Dish, Side Dish
Cuisine: Mexican
Servings: 4
Calories: 342kcal


  • ½ pound lean ground beef
  • ¾ cup diced green bell pepper from one bell pepper
  • ¾ cup diced white or yellow onion
  • 1 teaspoon minced garlic
  • 1  cup uncooked long grain white rice
  • 10 ounces Rotel Diced Tomatoes and Green Chilies Original or Hot
  • 8 ounces tomato sauce
  • 1 tablespoon Homemade Taco Seasoning Mix
  • 2 cups low sodium beef broth
  • ½ cup frozen corn don't thaw
  • chopped cilantro optional

Optional Toppings

  • shredded cheese, chopped tomatoes, chopped avocados, sliced green onions, sour cream, salsa


  • Place 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 or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
  • Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
  • Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!


  • I highly recommend mixing up a batch of Homemade Taco Seasoning Mix for the best flavor. The packaged mixes you find at the store don't hold a candle to a freshly made spice blend.
  • Rotel Tomatoes work really well in this recipe. They are seasoned and include green chiles which helps to add more great flavor. I usually go with the Original variety but you will also find Mild and Hot. Go with the heat level you like.
  • There is no need to thaw the frozen corn used in this recipe. In fact, it's better if you don't. The heat from the nearly finished recipe is all it needs to thaw and cook to the perfect texture.


Calories: 342kcal | Carbohydrates: 52g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 618mg | Potassium: 949mg | Fiber: 4g | Sugar: 6g | Vitamin A: 490IU | Vitamin C: 37mg | Calcium: 59mg | Iron: 3mg