Beef and Rice Dish Recipe -
Beef and Rice Dish Recipe
  • READY IN 1 hr

Beef and Rice Dish

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease.
  2. Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2006

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!

Most Helpful Critical Review
Feb 02, 2009

A little bland. But not bad. I added some cumin and fresh cilantro, which made it a little better.


20 Ratings

Feb 07, 2007

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.

Jul 26, 2010

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.

Oct 25, 2008

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.

May 23, 2012

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.

Oct 16, 2008

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.)

Oct 30, 2005

Pretty good. I served it in tortillas as burritos.


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  • Calories
  • 506 kcal
  • 25%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 915 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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