Corny Spanish Rice

Corn—a staple hear in Iowa—stars in this easy recipe that I received from a niece. It's a quick-to-fix meal after a busy day in the fields.—Evelyn Massner, Oakville, Iowa

Directions In a skillet, cook beef over medium heat until no longer pink; drain. Add the tomatoes, corn, water and seasonings; mix well. bring to a boil; cook for 2 minutes. Stir in rice; cover...


  • 3/4 pound ground beef
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 package (10 ounces) frozen corn or mixed vegetables
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1-1/2 cups uncooked instant rice

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