MOMMA’S SPANISH RICE
This Spanish Rice recipe is stuffed with cooked rice, tomato sauce, ground beef, peppers, onions and seasoning. Delicious comfort food! I definitely won’t call this 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. So, please no hate mail on the name. I just love the smell of this 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.
VIDEO INCLUDED BELOW:
WHAT DO I SERVE WITH SPANISH RICE?
This dish is simple but a great addition to mealtime and it is perfect for leftovers the next day. Also, it is absolutely delicious with my LAYERED TACO BAKE or MEXICAN LASAGNA. If you have leftovers, try making some STUFFED PEPPERS.
WHAT YOU’LL NEED:
lean ground beef
tomato sauce
prepared white rice
green pepper
onion
salt & pepper
shredded cheddar cheese
lean ground beef
tomato sauce
prepared white rice
green pepper
onion
salt & pepper
shredded cheddar cheese
HOW TO MAKE MOMMA’S 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. To reheat: put a cup or so of 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.
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. To reheat: put a cup or so of 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.
Enjoy!
Originally published: March 2011
Updated & Republished: April 2019
MOMMA'S SPANISH RICE
This Spanish Rice recipe is stuffed with cooked rice, tomato sauce, ground beef, peppers, onions and seasoning. Delicious comfort food!
Print Pin RatePrep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 475kcal
Ingredients
- 1 pound lean ground beef
- 1 (15 oz) can tomato sauce
- 1 green pepper diced
- 1 medium yellow onion, diced
- salt and pepper, to taste
- 1 cup shredded cheddar cheese optional
- 4 cups white rice prepared
Instructions
- In a large stock 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.
- Turn off heat and add 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 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.
Nutrition
Calories: 475kcal | Carbohydrates: 74g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 49mg | Sodium: 130mg | Potassium: 342mg | Fiber: 1g | Vitamin A: 195IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 2.2mg
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RESTAURANT-STYLE MEXICAN RICE
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christyd says
This sounds so good! Thank you for sharing!
[email protected] Crafty Home says
This looks so delicious! Stopping by from TT&J!
Jennifer says
Oooo, I just found this recipe yesterday and here I am making it tonight! Looks so yummy! I'm serving it up as dinner with chips and homemade guacamole. THANKS!
The Country Cook says
That's great Jennifer. I really hope you like it. It's such a simple recipe but it is total comfort food for me. And guacamole sounds so good too!
josefina says
Hola, soy española-andaluza(sevilla) y nosotros no hacemos el arroz asi.
Hacemos primero el sofrito de todas las verduras,cuando esten doradas, añadimos la carne picada , y por ultimo añadimos un poco de agua,cuando empiece a hervir añadimos el arroz.
probarlo, ya e lo diras.
un abrazo desde España
The Country Cook says
Hola Josefina. Muchas gracias por sus comentarios. Y gracias por el gran consejo. Estoy definitivamente va a intentar eso. Es así que encantado de conocerte!
angie217 says
I add a couple of pieces of bacon to my ground beef while it is cooking. Mmm mmm good!
Anonymous says
Brandie, This is the EXACT recipe my sweet mama used for what she called "spanish rice" while we were growing up 🙂 We still love it and now we fix it for our kids! I have never seen the recipe anywhere else, or heard anyone else call it "spanish rice". Maybe it's a southern thing. My mom grew up in Texas, a bit before yours, as she was a teen in the 40's. I just LOVE your blog and will be visiting A LOT to try your recipes 🙂 I believe it was a God thing finding you today 🙂
Blessings!
Debbie
[email protected]
teresa says
I just found your blog today via pinterest. We are having your taco bake. Anywho MY DAS IS FROM BREWTON!!! He was born in the early 50's! He drove the school bus his senior year of high school!! Ha!! Small world!
Jo - Le Baby Bakery says
Just found this via pintrest & looks great. I'm from the uk so we tend to have different names for things like mince rather than ground beef. What is tomato sauce? Is it like a pasta sause i.e. seasoned with herbs etc or more like passata (sieved tomatos)?
Thanks
Jo
Terry says
My mama grew up in Andalusia which is just a stone's throw away from Brewton! She used to make this too ~ the leftovers would go into a thermos for my school lunch the next day (yes I was one of those children that would take their lunch to school and my friends all wanted it).
Anonymous says
so glad I found this recipe!!.Grow up in Pensacola…grad from PHS, I stil have family in Cantoment and Brewton…lol
BamaJypsy says
My grandmother used to make this when I was a child. My mother also made it when I was growing up and everyone always loved it! Our recipe uses tomato paste in the place of the tomato sauce and I sometimes add Rotel tomatoes and hot peppers! Great recipe!
My grandmother lived in Monroeville and I still have family there as well as Brewton, AL! All over that area of AL!
Shelly
Lanett, AL
Deb Wheeler says
I grew up with this "Spanish Rice" in Alabama and Florida. So, that's what I cook, however, here in New Mexico this is NOT spanish rice, and believe me, I get told!!! LOL!! I will not change to their's because it's basically just rice, tomato sauce and seasoning. Not the same.
Anonymous says
Small world…..I lived in that area of Alabama and in the panhandle of Florida (near Marianna) during that time as well. Maybe we crossed paths! Thanks for all the recipes, they are great and I like to cook food I can actually pronounce and find in the grocery store!
Anonymous says
If you add just about a tablespoon of bacon grease to the Spanish rice, it makes it much more flavorful and rich.
Anonymous says
Garlic makes any Spanish rice so delicious!!
Moe Jones says
Hi Brandie, I am 81 years old, and this is what my mom used to make for our family when I was growing up. The late 30s were hard years in a lot of ways, and this was something we could always afford to make. I have been looking for a recipe that sounded like my mom's, and this seems to fit the bill. I will make it soon. Thanks for posting it, brings back a lot of memories. And I agree, the smell of something cooking in the kitchen is always great.
Brandie says
Moe, I just loved reading your comment! I am so thrilled that this recipe brings back some good memories for you. I hope it tastes exactly like you remember!
Rebecca says
I'm very excited to try this with the Taco Bake for dinner tonight!!! Also, my name is Rebecca Anne too!!!! haha! Your mom must be awesome because she has such and awesome name! 😉
Anonymous says
Have you made this without the beef? I am thinking of making it meat-less as a side dish to your taco bake.
Jeri says
Growing up in the sixties, our mom used to make Spanish rice quite often and I continue making it the same way today. After browning the meat, peppers and onion in a large frying pan with a lid, I add stir in a can of tomato soup and about a third of a can of water. I then sprinkle about one cup of instant rice over the top and give it a little stir to mix it in. Then finally cover with the lid and let it simmer a good 15 to 20 minutes. Continuing with the family tradition, I always cook up some sweet petite peas as a side. They taste great together….
R Sunderman says
If I'd had a daughter, I would have sworn she had written this! My name is Rebecca Ann, and I, too learned how to make stuffed peppers in home-ec in the 60's! It must have been in every home-ec teachers' library, because the recipe looks exactly like the one we made (and the one I still make!)
Thanks for the smile and a reminder of the yummy recipe!.Becky
Brandie (The Country Cook) says
So glad this recipe brought back many wonderful memories. It is a wonderfully delicious recipe.
Jane says
My mom made this but also added breakfast sausage to the ground beef; just skinned the sausage and mixed it into the ground beef but everything else is the same. I didn't realize it was a real recipe I thought it was something my mom just cooked up. The only other difference is she put it in a baking dish and baked for 1/2 hour or so.
Brandie (The Country Cook) says
That sounds so good!