Garden Spanish Rice

By Scott Sarvay

Garden Spanish Rice

March 21, 2012 Updated Mar 21, 2012 at 8:44 AM EDT

Spanish rice is a popular Mexican and southwestern USA dish that can be enjoyed as a main dish or a go-along. Our beefed up version of Garden Spanish Rice is sure to hit the spot when the gang comes home hungry.

Serves: 6
Cooking Time: 30 min

• 1 1/2 pounds ground beef
• 1 onion, coarsely chopped
• 2 (14-ounce) cans stewed tomatoes, not drained
• 2 cups water
• 1 1/4 cups long-grain rice
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 2 zucchini, cut into 1/2-inch chunks

1. In a soup pot, brown ground beef and onion over medium-high heat 4 to 5 minutes, stirring frequently. Drain off excess liquid.

2. Add remaining ingredients except the zucchini; bring to a boil.

3. Reduce heat to low, cover, and simmer 10 minutes. Add zucchini and continue cooking 10 additional minutes, or until rice is tender.

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