We became addicted after my mother cooked it one evening. We now consume this frequently! If preferred, top with thinly sliced green onions and sharp Cheddar cheese.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (16 ounce) cans beef tamales
- 4 cups beef broth
- 2 cups water
- 1 tablespoon chili powder
- 3 dried bay leaves
- 3 cups parboiled long grain rice
Instructions
- Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.
Nutrition Facts
| Calories | 588 kcal |
| Carbohydrate | 98 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 5 g |
| Protein | 14 g |
| Saturated Fat | 6 g |
| Sodium | 979 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out pretty good. After tasting it I did end up adding more chili powder but that was the only change I made. It would make a great filling for stuffed bell peppers. I hadn’t had canned tamales since I was a kid and they’ve sure come a long way.