Crock Pot Beefy Spanish Rice
Transform your weeknight dinner routine with this irresistible Crock Pot Beefy Spanish Rice recipe! This one-pot wonder combines tender ground beef, aromatic spices like chili powder, cumin, and paprika, and hearty vegetables—including green bell pepper and sweet corn—for a rich, satisfying meal. The magic happens in your Crock-Pot, where the rice slowly absorbs the flavor-packed broth, diced tomatoes, and tomato sauce, creating a perfectly saucy, savory dish. With just 15 minutes of prep time and the convenience of slow cooking, this recipe is ideal for busy schedules. Top it with melted cheddar cheese and fresh cilantro for a vibrant finishing touch. Whether you're craving comfort food or an easy weeknight meal, this Crock Pot Beefy Spanish Rice delivers big flavor with minimal effort!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 14.5 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 cups beef broth
- 1 cup white rice, uncooked
- 1 medium green bell pepper, diced
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for garnish)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Begin by browning the ground beef in a skillet over medium heat. Cook until no longer pink, breaking it up into crumbles with a spoon as it cooks. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Sauté for 2-3 minutes until the onion softens and turns translucent. Transfer the mixture to your Crock-Pot.
To the Crock-Pot, add the diced tomatoes (with their juice), tomato sauce, and beef broth. Stir to combine.
Add the uncooked rice, diced green bell pepper, and frozen corn. Mix well so that everything is evenly distributed.
Sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir again to ensure the spices are well combined.
Cover the Crock-Pot with its lid and cook on the high setting for 3-4 hours, or on the low setting for 6-7 hours, until the rice is tender and the flavors have melded together.
Once done, fluff the rice gently with a fork. Taste and adjust seasoning if needed.
Serve hot and, if desired, garnish with shredded cheddar cheese and fresh cilantro for an extra burst of flavor.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 713 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
