Helen's Spanish Rice With Beef
This is a quick, easy and delicious meal that can be started early and left to simmer or use a crockpot until YOU are ready. I has protein, carbohydrates and veggies all in one."This is very good, easy, and versatile. I used a can of Rotel tomatoes in place of the 2 cups of tomatoes and it was a little spicy. We topped with sour cream. There are so many things you can do with recipes like this. I think it would be good topped with cheese towards the end of baking if baked in the oven. We will be making this often." - Beachbumette
Yield: 4 Ready in 45 minutes
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Helen's Spanish Rice With Beef Preparation
Cook and stir the meat and onion in a large heavy pan until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.)
TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.
by H Peagram
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