Description
This Crockpot Ground Beef Spanish Rice is a hearty and flavorful one-pot meal that takes the stress out of busy weeknight dinners. It combines savory seasoned beef with nutrient-dense long-grain brown rice and zesty tomatoes for a comforting dish the whole family will love. This perfectly balanced blend of protein and grains is an excellent base for tacos, burritos, or a standalone healthy dinner.
Ingredients
- 1 pound ground beef
- 1 cup long-grain brown rice, rinsed
- 1 bell pepper, diced
- 1/2 cup onion, diced
- 15 ounces diced tomatoes with juices
- 1 1/2 cups beef broth
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons salt (or more)
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- 1 tablespoon oil
Instructions
Step 1: Brown the Beef
Heat oil in a large skillet over medium-high heat. Season the ground beef with salt and pepper, then cook until it is no longer pink. Drain the excess grease thoroughly to ensure the rice stays light and fluffy.
Step 2: Transfer to Slow Cooker
Add the cooked meat to a greased slow cooker.
Step 3: Combine Ingredients
Add the rinsed long-grain brown rice, diced onion, diced bell pepper, diced tomatoes (with their juices), beef broth, cumin, chili powder, paprika, oregano, and salt. Stir well to incorporate all the spices.
Step 4: Slow Cook
Cover and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours.
Step 5: Instant Pot Alternative
Set the Instant Pot to sauté. Cook the oil, beef, onion, and bell pepper until the meat is browned. Drain grease. Add rice, tomatoes, broth, and spices. Close the lid and cook on high pressure for 22 minutes, followed by a quick pressure release.
Step 6: Fluff and Serve
Once the rice is tender and the liquid is absorbed, fluff the mixture with a fork and serve warm with your favorite toppings.
Notes
Rice Texture Tip: Always rinse your brown rice under cold water until the water runs clear. This removes surface starch, preventing the grains from clumping and ensuring a distinct, nutty texture.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish reheats beautifully in the microwave with a splash of water or broth to maintain moisture.
Vegetable Variation: For added nutrition and texture, stir in 1/2 cup of frozen corn or a can of rinsed black beans during the final 30 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 325
- Sugar: 4g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Keywords: crockpot spanish rice, ground beef and rice, slow cooker mexican rice, healthy brown rice dinner, one pot beef and rice