Spanish Rice
Kimberly Killebrew
Easy, quick and full of flavor, this Spanish Rice is sure to become part of your weeknight meal rotation!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Servings 8 servings (or 6 larger servings)
Calories 333 kcal
- 1 pound ground beef
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 yellow or orange bell pepper, seeded and diced
- 1 large yellow onion, diced
- 1 14 ounce can petite diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon chili powder
- best homemade chili powder (highly recommended)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 2 cups rice
- 1 46 ounce bottle V8 100% Vegetable Juice (about 5 1/2 cups)
Brown the ground beef in a stock pot until most of the pink is gone. Add the onions and cook for 2-3 minutes. Add the bell peppers and cook for another 3-4 minutes. Stir in the spices and the rice.
Add the V8 juice and tomatoes and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes.
Calories: 333kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 628mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1185IU | Vitamin C: 51mg | Calcium: 30mg | Iron: 1.9mg