Spanish Rice (+Video)
This Spanish Rice recipe is stuffed with cooked rice, tomato sauce, ground beef, peppers, onions and seasoning. Delicious comfort food!
MY MOM’S VERSION OF SPANISH RICE
I just love the smell of Spanish Rice when it is cooking. There is just something about the smell of green peppers, onion and ground beef cooking that instantly takes me back to my Mom’s kitchen. Also, let me say, this is absolutely not authentic Spanish Rice. This is just the name it was given when my Mom was in Home Economics classs (where she learned this recipe) in the 60’s. We know it is not authentic and don’t want to pretend otherwise. However, if you want to explore truly authentic Spanish recipes, please check out Spain on the Fork food blog.
FREQUENTLY ASKED QUESTIONS:
It is absolutely delicious with my Layered Taco Bake or Mexican Lasagna. If you have leftovers, try making some Stuffed Peppers.
This is just the basic recipe for Spanish Rice. If you really want to amp up the flavor, try adding a little cumin and garlic powder! You could even sprinkle in a little oregano.
They are very subtle differences. It all has to do with the seasonings. Mexican Rice has cumin in it and it has the flavors similar to red enchilada sauce. Spanish Rice is more tomato based and the flavors are a bit more subdued.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat: put a cup or so of Spanish Rice into a microwaveable-safe bowl. Sprinkle with about a tablespoon of water or chicken broth. Cover with paper towel and heat for about 1 minute. Stir to make sure it is evenly warmed through. Microwave for additional 20-30 seconds if necessary.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lean ground beef
- tomato sauce
- prepared white rice
- green pepper
- onion
- salt and pepper
- shredded cheddar cheese (optional)
HOW TO MAKE SPANISH RICE:
In a large pot, add ground beef, green peppers and onion over medium high heat. Add a dash of salt and pepper to mixture. Cook until ground beef is brown and crumbled and veggies are tender. Drain excess grease.
Put ground beef mixture back into stock pot. Add prepared rice and can of tomato sauce. Stir until thoroughly combined and heated through. Taste and check for seasonings at this point. I usually feel it needs just a bit more salt & pepper. Turn off heat and add cheese (if using) until melted. Stir mixture to combine and serve.
Cook’s Note: If you are using boil-in-the-bag rice, you will need 2 bags of rice for this recipe. 2 cups of dry rice will make 4 cups prepared.
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Originally published: March 2011
Updated & Republished: April 2019
Spanish Rice Recipe (+Video)
Ingredients
- 1 pound lean ground beef
- 1 green pepper, diced
- 1 medium yellow onion, diced
- salt and pepper, to taste
- 4 cups prepared white rice
- 15 ounce can tomato sauce
- 1 cup shredded cheddar cheese (optional)
Instructions
- In a large stock pot, add 1 pound lean ground beef, 1 green pepper, diced and 1 medium yellow onion, diced over medium high heat. Season with a bit of salt and pepper, to taste.
- Cook until ground beef is brown and crumbled and veggies are tender. Drain excess grease.
- Put ground beef mixture back into stock pot. Add 4 cups prepared white rice and 15 ounce can tomato sauce.
- Stir until thoroughly combined and heated through. Taste and check for seasonings at this point (I usually find I need to season with a bit more salt.)
- Turn off heat and add 1 cup shredded cheddar cheese (if using) until melted.
- Stir mixture to combine and serve.
Video
Notes
- If you are using boil-in-the-bag rice, you will need 2 bags of rice for this recipe. 2 cups of dry rice will make 4 cups prepared.
- To reheat: put a cup or so of Spanish rice into a microwaveable-safe bowl. Sprinkle with about a tbsp. of water or chicken broth. Cover with paper towel and heat for about 1 minute. Stir to make sure it is evenly warmed through. Microwave for additional 20-30 seconds if necessary.
- Try adding additional seasonings. This is just the basic recipe. Try adding a little cumin, garlic powder and/or Mexican oregano!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I’m so glad you posted this. My mom used to make this but I couldn’t remember the recipe. She has since passed on and never wrote it down. I’ve been searching for this recipe for a long time. It brings back fond memories and is an inexpensive meal. Thanks again.
I’ve made this more times than I can count but always forget to comment and rate. Here is how good it is. My adult son was visiting for a week and I made this before I went to work on second shift. On my way home I was anxious to have some only to find he had eaten ever bite of it LOL A family joke since when I make it for a gathering. I add one can of chicken broth and season with Adobo. Thank you for sharing a gret recipe loved by my family.
Thanks so much Saundra! This makes me so happy to hear!
I made it a long time ago
What kind of tomatoes sauce I need?
Don’t remenber
This made my simple Missouri husband really happy
Awwww! So happy to hear that! Thank you Tara!
Literally kicks ass. Made it for my parents tonight and their only complaint was that I didn’t double the recipe so there were more leftovers. Thanks a bunch!
Hahaha! Thank you Syd! I appreciate you taking the time to comment!!
This recipe came from my grandmother who would have been in high school around 1915 so probably didn’t get it from home ec (or maybe she did, I don’t know). The only difference is we add garlic and use tomato juice not sauce. Everyone in my family loves it!
This makes so happy to read Laurie! I love how so many of us have this connection to this recipe!! I love hearing such sweet memories 🙂
My mom made it with bacon and it is so good with the bacon.
I can’t wait to try this this week! Is this really 8 servings? Can this be frozen and reheated later? Thanks!
I like this recipe. But I would put some cumin in mine. Just gives it an added taste. I also made it with green chiles in it. So good. Thanks for sharing your recipe.
Is the rice supposed to be cooked before putting in the pot?
Hi Christina, yes. 🙂
My mother made the exact recipe and it is still a family favorite! The third generation is serving it to their families. Thank you for printing it without any additions. Mom also stuffed green peppers with it, topped with cheese and baked . She parboiled the peppers in salted water first.
I love hearing that Cheryl! Sometimes the simple, most basic recipes are really the best!! Thank you for taking the time to comment!
Yum! Having this right now and it hits the spot on this cold, nasty day. Fast and easy too. Thanks for sharing.
What a great recipe. I love the fact that your Mom got this recipe from Home Ec class way back in the 60’s. I put this on the menu for next week. Thanks so much
Hope you love it Morgan – thank you!!
I took home economics in the 60’s in Florida…we had several cook books and I can’t find any of them but I LOVE this recipe I think they are the same books…Can you tell me which books the recipe came from ..I would love to see if I can find them..Thank You
I would love to be able to tell you but this is one she just had memorized. I’ll do a bit of digging though and see what I can find! 🙂
I like this recipe and I intend to try it tomorrow. Gotta get some tomato sauce! BTW, a little cumin would not hurt. I am going to add about 1/2 to 3/4 teaspoon. Give it a try! It enhances the “Spanish” flavor!
Try adding cooked bacon. It’s so darn good you’ll wanna lick your plate and the fry pan.
Well now that is something I have never tried. Is bacon ever bad?? LOL
I’m from Pensacola too and that’s exactly the kind of Spanish rice we used to have and I still make it today. And almost all of my grandmother’s kids went to JM Tate High School and took home economics. Thanks for the walk down memory lane.
I have only had the Spanish rice in restaurants, so I will really need to try this and it looks like a really good recipe and easy! The go to dish that we did in home economics was Quiche Lorraine. I loved making it, and it was so simple and easy as well. Haven’t had it in a while I guess I’m going to have to work both of these into the rotation. I love reading your column and all of the comments… Thank you
Looks nice, but you forgot in the bottom ingredient list, to add the Rice! 😉
Thank you, I have updated to show the rice 🙂