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Corny Spanish Rice

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

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

  • 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.
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.

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