Moms Spanish Rice
INGREDIENTS
1 pound lean ground beef
1 diced red bell pepper
1 diced white or yellow onion
1 teaspoon minced garlic
1 Tbsp yellow mustard
1 tsp chili powder
2 tsp cumin
1 cup uncooked long grain white rice
10 ounces Rotel Diced Tomatoes and Green Chilies, Original or Hot
1/4 cup ketchup
2 cups low sodium beef broth
2-3 ears fresh corn cut off the cobb
1/4 jarred salsa
chopped cilantro , optional
OPTIONAL TOPPINGS
shredded cheese, chopped tomatoes, chopped avocados, sliced green onions, sour cream, salsa
INSTRUCTIONS
Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, ketchup, mustard, salsa and seasonings and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
Remove the cover and stir the mixture well. Stir in the corn, cover the skillet and continue to cook for another 5 minutes until the rice is tender.
Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!
