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Mexican Rice

  • 6servings
  • 35minutes
  • 510calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound lean ground beef

  2. 1 onion, diced

  3. 1 green bell pepper, diced

  4. 1 (14 ounce) can beef broth

  5. 2 cups fresh corn kernels

  6. 1 (10 ounce) can diced tomatoes with green chile peppers

  7. 1 (15 ounce) can tomato sauce

  8. 1/2 cup salsa

  9. 1/2 teaspoon chili powder

  10. 1/2 teaspoon paprika

  11. 1/2 teaspoon garlic powder

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon ground black pepper

  14. 1 teaspoon minced cilantro

  15. 1 1/2 cups uncooked white rice

  16. 1 cup shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.

  2. Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.

  3. Cover and cook until rice is done, about 25 minutes.

  4. Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.

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