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Corny Spanish Rice Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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