Mom’s Spanish Rice
This Spanish Rice recipe is stuffed with cooked rice, tomato sauce, ground beef, peppers, onions and seasoning. Delicious comfort food!
A DELICIOUSLY SIMPLE AND YUMMY SIDE DISH
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 class (where she learned this recipe) in the 60’s. But regardless, we love it!
FREQUENTLY ASKED QUESTIONS
It is absolutely delicious with my Layered Taco Bake or Mexican Lasagna. If you have leftovers, try making some Stuffed Peppers.
It’s also great with fajitas or Chicken Enchiladas or some Chicken Enchilada Bake.
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. Cilantro would also be a lovely addition.
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.
I haven’t tested it this way personally, but I have seen others use brown rice. I imagine you’ll need a bit more cooking time and probably some more water, tomato sauce, or other cooking liquid when making it.
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.
You could reheat leftovers on the stove as well.
Yes. Once rice has cooled to room temperature, transfer to an airtight container and freeze for up to 3-6 months. Thaw in the fridge overnight and reheat when ready to enjoy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lean ground beef – this works with turkey, chicken, or even plant based meats as well.
- tomato sauce – in place of tomato sauce, you could use tomato soup. They both work here.
- prepared white rice– 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 rice. This is a great way to use leftover rice also.
- green pepper– could be swapped out for red, orange, or yellow peppers
- onion – I think a sweet yellow onion works best but you could even use a shallot to add a touch of garlic flavor.
- shredded cheddar cheese– optional, but it really is so good!
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.
CRAVING MORE RECIPES?
- Mexican Rice
- Stick of Butter Rice
- Stuffed Pepper Soup
- Chicken Enchiladas with Red Sauce
- Stuffed Pepper Casserole
- Taco Rice
Originally published: March 2011
Updated photos & republished: May 2024
Spanish Rice
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
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
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 and other nutritional values can vary quite a bit depending on which brands were used.
Love this stuff