Recipe by nikimbc80
"Tasty rice dish with ground beef, tomatoes, corn, and green bell peppers. Great on its own or wrapped in a warm tortilla."
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lean ground beef
green bell pepper, seeded and chopped
uncooked long grain white rice
1 (14 ounce) can
1 (12 ounce) can
1 (11 ounce) can
sweet corn, drained
ground black pepper
1 (6 ounce) package
(1 ounce each) mozzarella cheese
1 (16 ounce) package
shredded Monterey Jack cheese
I found this recipe to be pretty good! It was tasty and easy to prepare. It definitely needs to be wrapped in your favorite taco/burrito shells though and add a touch of cheese (mont. jack, colby, or cheddar). Next time I'll use some salsa, lettuce, tomato and sour cream as well as other taco condiments!
A little bland. But not bad. I added some cumin and fresh cilantro, which made it a little better.
This was really good comfort food. I would definitely make this again. I didn't have any peppers so I just used two onions. I added some fresh cilantro a dash of chili power and a dash of red pepper flakes. Thanks for the recipe.
Good hearty meal,went down well with family of five, I added some mixed spices to the beef while browning as some reviews said it was a bit bland and it gave a nice flavor, Ideal for a cold winters evening. comfort food.
This was really good! I used instant rice, so I cut the liquid down to 2 cups (used 2 bullion cubes to two cups water, instead of the broth) I also added about a half packet of taco seasoning to jazz it up. I served it with tortillas, refried beans, lettuce and sour cream. It was perfect. My boyfriend really liked it. Very filling and I have enough of the mix leftover so I'm going to try using it in a Mexican Shepard's pie. I would defiantly make this again. Even my 10 month old loved it.
Very, Very good. I will make again. I precook ground beef, drain it and then freeze it. I also buy green peppers on sale and dice then freeze them. I used frozen beef and peppers in this dish and cut the prep time in half just by making that switch. I also used leftover rice for this recipe. I didn't use any monterey jack cheese... I only used 16 ounces of mozzarella. The results were wonderful! (I should also add that if you do use leftover rice for this recipe, only use about 3 cups and omit the beef broth and water. Instead prepare beef boullion in about a 1/2 cup of water and mix into the pan then simmer a few minutes before topping with the cheese.)
Pretty good. I served it in tortillas as burritos.
This is a really good basic dish. I had to use red bell peppers since I didn't have any green ones, but otherwise everything was according to the recipe. For us, it needed a bit more seasoning. But, for those who prefer more toned down dishes, this is perfect. We still greatly enjoyed it & will be making it, with revisions now & then, for years to come.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef and Rice Dish
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 506
** Calories from Fat: 250
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