Spanish Rice and Hamburger
Savor the comforting flavors of Spanish Rice and Hamburger, a one-pot wonder that's perfect for busy weeknights or hearty family dinners. This recipe combines tender ground beef, fluffy long-grain rice, and colorful vegetables like green bell pepper and onion, all simmered in a fragrant blend of cumin, chili powder, and diced tomatoes. The addition of garlic and a hint of optional paprika enhances its savory depth, while a sprinkle of melted cheddar cheese and fresh cilantro adds a touch of indulgence and brightness. Ready in just 45 minutes, this flavorful dish is as easy as it is satisfying, making it an ideal go-to meal. Plus, it’s versatile enough to pair with a side salad or tortilla chips for a complete dinner.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 cup white or long-grain rice
- 2 cups water
- 14.5 ounces canned diced tomatoes
- 1 medium onion
- 1 medium green bell pepper
- 2 cloves garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika (optional)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh cilantro (optional)
Instructions
Peel and finely chop the onion and garlic. Dice the green bell pepper.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook for 5-7 minutes, or until browned. Drain excess fat if necessary.
Add the chopped onion, green bell pepper, and garlic to the cooked beef. Sauté for 3-4 minutes, or until the vegetables are softened.
Stir in the rice, cumin, chili powder, paprika (if using), salt, and black pepper. Toast the rice for about 1-2 minutes to enhance its flavor.
Pour in the canned diced tomatoes (with juice) and water. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.
Remove the skillet from the heat and let it sit, covered, for an additional 5 minutes. This allows the flavors to meld and the rice to finish cooking.
Fluff the rice with a fork. If desired, sprinkle shredded cheddar cheese on top and allow it to melt.
Garnish with fresh cilantro, if preferred, and serve hot.
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.8 g | 186% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 23.7 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1098 mg | 84% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2693 mg | 57% | |
*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.
