Corny Spanish Rice Recipe

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Corn—a staple hear in Iowa—stars in this easy recipe that I received from a niece. It's a quick-to-fix meal after a busy day in the fields.—Evelyn Massner, Oakville, Iowa
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 3/4 pound ground beef
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 package (10 ounces) frozen corn or mixed vegetables
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-1/2 cups uncooked instant rice

Nutritional Facts

1 each: 362 calories, 8g fat (4g saturated fat), 42mg cholesterol, 544mg sodium, 53g carbohydrate (7g sugars, 3g fiber), 21g protein.


  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, corn, water and seasonings; mix well. bring to a boil; cook for 2 minutes. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender. Fluff with a fork. Yield: 4 servings.
Corny Spanish Rice can be served by itself as a hearty meal. But for something different, spoon some of it onto warmed flour tortillas, sprinkle with shredded Monterey Jack cheese and roll up. Serve with salsa and sour cream.
Originally published as Corny Spanish Rice in Taste of Home Ground Beef Cookbook 1999, p217

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