This recipe for Mark's Quick Beef Spanish Rice is perfect for a weeknight dinner or a casual gathering with friends and family. Made with tender beef, fragrant onions and garlic, and a blend of spices, this dish is bursting with flavor. The addition of rice and tomatoes creates a hearty and filling meal that everyone will love. With just a few simple steps, you can have this delicious and satisfying dish on the table in no time. Serve it as a main course or as a side dish alongside your favorite Mexican-inspired dishes.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1/2 cup frozen peas
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Directions
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon.
- Add the diced onions, minced garlic, and bell pepper to the skillet. Cook until the vegetables are softened.
- Stir in the long-grain white rice, diced tomatoes (with their juices), chili powder, cumin, paprika, oregano, salt, and black pepper. Mix well to combine all the ingredients.
- Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the skillet, and simmer for about 20 minutes or until the rice is tender and has absorbed the liquid.
- Remove the skillet from the heat and stir in the frozen peas. Cover the skillet and let it sit for a few minutes until the peas are heated through.
- Sprinkle the chopped fresh cilantro over the top of the beef Spanish rice and serve with lime wedges on the side.
