Years ago in small town America we called this type of thing "Spanish
rice" even though it was typically American. I made a version last
night and it was tasty and comforting but nowadays I don't know what
to call it. What's your name for it? Below is as made last night but
there is room for substitutions pretty much throughout.

No-name (yet) Rice

1 lb. ground round
1 med. onion, chopped
2 Anaheim peppers, chopped
1 large clove garlic, chopped
1 cup frozen mixed vegetables -- your choice, mine was mostly peas and
corn
4 Roma tomatoes, chopped
1/2 tsp Mexican oregano
1/4 tsp thyme
1/2 tsp ground cumin
1 1/2 cups long grain rice
2 cups water (or use your light chicken stock if you have some)

1 TB annatto seeds (aka achiote seeds)
1/2 cup achiote oil

Heat oil with annatto seeds to simmer for a few minutes. Cool,
reserve. This is now achiote oil, mildly flavored with a dark reddish
orange color.

Heat a large pan (that has a cover) over medium heat, add enough oil
to coat bottom of pan, then the onions and peppers, season with salt
and pepper. When these soften, add the garlic and cook another couple
of minutes. Remove. Raise heat, add beef, oregano, thyme and cumin,
salt and pepper, stir and fry till brown and crumbled. Add another
tablespoonful of achiote oil and the rice. Stir around until all the
rice is coated with oil. Then add cooked vegetables back, along with
about a cup of frozen vegetables. Mix well, then top with tomatoes.
Add water (hot from your electric kettle saves a few minutes), stir
briefly, bring to boil, reduce to simmer, cover, cook about 40
minutes. Serve with warmed corn tortillas. -aem