Recipe by boris
"Very simple delicious beef, rice and veggie recipe--very filling and easy cleanup, too. Serve with flour tortillas, sour cream, and salsa."
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lean ground beef
green bell pepper, diced
1 (14 ounce) can
fresh corn kernels
1 (10 ounce) can
diced tomatoes with green chile peppers
1 (15 ounce) can
ground black pepper
1 1/2 cups
uncooked white rice
shredded Cheddar cheese
This recipe rates 5 stars made without any omissions or substitutions. (I find it irritating when recipes are rated after they have been changed to the point that it is no longer the same recipe) This is quick, easy, filling, and has just the right amount of heat.
A great start; need to adjust the spices for added flavor.
Great! The only thing that was missing was to turn the burner down to between Medium and Low after you bring it to a boil.
This is a great, easy recipe! I too left out the cilantro. I used a can of corn, drained, in lieu of fresh corn. Instead of garlic powder I minced a couple cloves of fresh garlic and sauteed it along with the onions in the beef. We had ours served with tortilla chips. Next time I'd like to substitute some of the meat for black beans. Great taste and so simple!
TIP* Make sure to turn the heat down after you cover the pot to cook the rice!
This is really good. I left the cilantro out of mine because I don't like it, but I did everything else the same. I used as a filling for burritos and added extra cheese, sour cream, salsa, and onions. Really easy meal.
My family thought this was very good. We put it in flour tortillas. I followed everything on the recipe, except I used a can of corn, which did just fine. Will make it again! (When I do, I may use instant rice.)
My family and I loved it! Even my two year old cleaned her plate! I did, however, add taco seasoning in with the ground beef and nix the green pepper. We served it in flour tortillas and thought it was like Taco Bell burritos - only better!
Easy, filling and popular with my two toddlers. I substituted enchilada sauce for the tomato sauce and I served it with tortillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 165
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