Good old Spanish comfort food made in a single pan – even the rice gets cooked right in the pot!
Today I am sharing a super easy Spanish Rice with Beans recipe that we love and make again and again. The girls love this recipe and they even help me by throwing all of the ingredients in the dutch oven. This is also one of those one pot recipes so clean-up is super easy.
You can eat the rice on its own or wrap it up in a tortilla to make delicious dinner wraps. So yummy! I also love that beans are good for you. Beans contain a lot of soluble fiber, protein, carbohydrates, folate and iron.
When ready to serve, you can eat this right out of the pan or serve it in a wrap with salsa and sour cream. We love it both ways, and the leftovers taste even better the next day!
- 3/4 cup Long Grain Instant Rice uncooked
- 1 pound Extra lean ground beef browned and drained
- 1 Red bell pepper diced or cut into strips
- 1 Green bell pepper diced or cut into strips
- 1 cup Salsa heat level to your preference
- 1 cup Corn
- 1 cup black beans rinsed
- 3/4 cup Water
- 1 tsp Chili powder
Brown beef in a non-stick skillet and drain any excess fat. Stir in bell peppers and sauté for 2 minutes. Stir in salsa, corn, black beans, water, rice and chili powder.
Bring mixture to a boil, cover and simmer for 10 minutes. Remove from heat and set aside for 5-7 minutes, or until liquid has been absorbed.
Stir gently, sprinkle shredded cheese over the surface, re-cover and set aside for an additional 2 minutes to melt the cheese. Add salt to taste.