Tex Mex Ground Beef and Rice

close up of large serving Spoon, serving up Ground Beef and Rice

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Tex Mex Ground Beef and Rice

Ground Beef and Rice is a simple one pot dinner that is perfect for feeding a hungry family. This great dinner recipe comes together with simple ingredients and is something you are bound to love.

Prep Time5

Cook Time45

Total Time50

Servings: servings

Calories: 367kcal

Author: Lisa Longley

Ingredients

1 cup uncooked long grain rice (210 grams)
1 pound ground beef 80/20 (453.6 grams)
1 small yellow onion diced
2 garlic cloves minced
14.5 ounces diced tomatoes undrained (411 grams)
4 ounces green chiles undrained (113 grams)
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1 1/2 teaspoons kosher salt (if you use table salt, start with half)
1 3/4 cup water (see note about the water below)
3/4 cup frozen corn (96.75 grams)
3/4 cup frozen peas (127.5 grams)

Instructions

In a mesh strainer, rinse the rice 2 or 3 times until the water runs clear. (See notes in the post about why rinsing the rice is important.) Shake the strainer well to get rid of excess water.
1 cup uncooked long grain rice
In a large skillet over medium heat, cook the ground beef, breaking it up. Once it has begun to brown, add the rice, stirring to combine.
1 pound ground beef
Add in the onions and garlic. Cook, stirring often, for 5 to 6 minutes until the onion is translucent. Drain any excess grease from the pan.
1 small yellow onion, 2 garlic cloves
Stir in the water, diced tomatoes, green chiles, and seasonings. Scrape up any brown bits on the bottom of the skillet.
2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon paprika, 1 3/4 cup water, 14.5 ounces diced tomatoes, 4 ounces green chiles, 1 1/2 teaspoons kosher salt
Bring to a boil - you should see big bubbles over the full surface of the skillet. Reduce to a simmer (you should see small intermittent bubbles), and cover. Cook for 25 to 30 minutes, stirring a few times during cooking, or until the rice is tender and the liquid has been absorbed.
Stir in the frozen corn and frozen peas. The heat of the dish will thaw them perfectly. Taste the dish and add more salt to taste.
3/4 cup frozen corn, 3/4 cup frozen peas

Notes

Because the amount of liquid varies from brand to brand in diced tomatoes, you may need to add more water at the end. Taste, and if the rice isn't soft, add another 1/4 cup of hot water, simmering until it fully absorbs.

Nutrition