CORNY SPANISH RICE

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Corny Spanish Rice image

Corn-a staple hear in Iowa-stars in this easy recipe that I received from a niece. It's a quick-to-fix meal after a busy day in the fields.-Evelyn Massner, Oakville, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 pound ground beef
1 can (14-1/2 ounces) stewed tomatoes
1 package (10 ounces) frozen corn or mixed vegetables
1 cup water
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1-1/2 cups uncooked instant rice

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, corn, water and seasonings; mix well. bring to a boil; cook for 2 minutes. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender. Fluff with a fork.

Nutrition Facts :

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