Spanish Rice with Ground Beef
Recipe GLPR51b2c89b430388
A savory one-skillet dinner combining seasoned ground beef with tender rice, tomatoes, and warming spices. This Spanish-style rice dish comes together quickly with a perfect balance of smoky cumin and oregano, topped with the bright note of diced tomatoes with green chilies.
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Ingredients
¾ pound ground beef
2 tablespoons olive oil
½ medium onion, diced
1 clove garlic, minced
¾ cup uncooked white rice
1 can (10 ounces) diced tomatoes with green chilies
1 can (14.5 ounces) diced tomatoes
½ cup water
¼ teaspoon oregano
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon salt
⅛ teaspoon black pepper
Directions
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon as it browns, until no pink remains and it has reached an internal temperature of 160°F, about 6–8 minutes. Carefully pour off any excess fat and transfer the cooked beef to a clean plate.
Reduce the heat to medium and add the olive oil to the same skillet.
Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the uncooked rice to the skillet and stir frequently, cooking until the rice is lightly golden and toasted, about 2–3 minutes.
Return the cooked ground beef to the skillet. Add the oregano, chili powder, cumin, salt, and black pepper, stirring well to combine.
Pour in the water, the can of diced tomatoes with green chilies (including liquid), and the can of diced tomatoes (including liquid). Stir until everything is evenly mixed.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the skillet with a lid.
Simmer covered for about 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and let rest for 2 minutes before serving.
