In a large skillet, cook the ground beef over medium-high heat until browned and cooked through. Drain any excess grease.
Add the diced onion and green pepper to the skillet and cook until tender, about 5-7 minutes.
Stir in the diced tomatoes, garlic powder, chili powder, cumin, salt, and pepper. Cook for 1-2 minutes to allow the flavors to meld.
Add the Zatarain's yellow rice mix and water to the skillet and stir to combine. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, stir everything together in the skillet.
Store in an airtight container in the fridge for up to 4 days.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the Spanish rice. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**