Great Spanish rice as a main course meal. I usually serve it with mashed potatoes. Can be made less spicy using regular tomatoes.
Ingredients
- butter: 3 Tbsp
- long-grain converted rice: 1 cup
- green bell pepper: 1 piece (diced)
- onion: 1 piece (diced)
- ground beef: 1 pound
- tomato sauce: 2 cans (15 ounce cans)
- tomatoes with green chilies (such as RO*TEL®): 1 can (14.5 ounce can, diced)
Metric Conversion
Stages of cooking
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Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
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Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.
