This Spanish Rice with Beef is so good, perfect to serve on its own or as a side dish and all in one pot! It’s a rice dish made with ground beef, sautéed onions and garlic, rice cooked in chicken broth with diced tomatoes and perfectly spiced!
Spanish rice can really mean different things to different people. There are thousands of different versions out there. This recipe is my version, and it’s a recipe that we’ve been making for years in my family. I love the addition to ground beef in this rice dish, because it really makes it that much more heartier and satisfying.
I promise you it’s really good and it really is a simple dish to make. It’s so delicious, you’ll want to eat it right out of the pot! Cooking rice this way, takes plain old boring rice to the next level. It’s also quite versatile, so feel free to add your favourite veggies to it like mushrooms or zucchini. You can also switch up the protein, from beef to chicken or pork. For a vegetarian option, simply leave out the beef.
Ingredients
Here’s what goes into my Spanish rice:
- Ground beef – I usually like to use extra lean, otherwise you might have to drain some of the fat. Switch up to a different protein such as ground pork, chicken or turkey. How about some shrimp?
- Onion and garlic – Lots of chopped onion and garlic really flavor this dish. If you’re a garlic lover like me, go nuts and use as much as you want. Who am I to tell you how much garlic to use!
- Bell peppers – I love using both red and green to give this dish great colors, but use whatever you have in your fridge!
- Diced tomatoes and tomato paste – the tomato paste will deepen the flavor so I really recommend you don’t skip it.
- Rice – preferably a long grain rice. I used white rice but if you want to go healthier use a brown rice, but keep in mind it will require longer cooking time and you may need more broth.
- Spices – such as cumin, chili powder, salt and pepper.
- Cheese – I love topping this rice with cheese such as Monterey Jack or cheddar cheese.
How To Make Spanish Rice
- Brown the beef: add the ground beef to a large skillet and brown it until it’s no longer pink. It should take anywhere from 6 to 8 minutes.
- Add the veggies: Add in the onion, garlic and peppers and cook for 5 minutes or until the onion has softened.
- Stir in spices and tomato paste: Add the salt, pepper, cumin, chili powder, tomato paste and stir everything together.
- Add rice, tomatoes and broth: Stir in the rice, diced tomatoes and chicken broth. Bring to a boil then reduce heat.
- Cook: Cover the skillet with a lid and simmer for about 20 minutes, stirring occasionally, to avoid the rice from sticking to the bottom of the pan. When the rice is cooked there should still be a bit of liquid left in the skillet but will shortly get absorbed by the rice.
- Top with cheese and serve.
Why This Recipe Is The Best
This is a tried, tested and no-fail recipe. Here’s why this recipe is the best:
- Quick prep time!
- Easy every day ingredients that you likely have in your pantry or fridge.
- This rice is packed with flavor!
- Perfect on its own or as a side dish!
- Perfect for freezing – and reheats great!
This Spanish Rice with ground beef is a classic side dish but also perfect on its own!
Leftovers
Once the rice has come to room temperature, store it in an airtight container and refrigerate for up to 4 days. When reheating the rice, add a teaspoon of water over the top as rice tends to dry quickly. Reheat in the microwave, stirring every 30 seconds until the rice is hot. You can also reheat it on the stove top in a skillet or saucepan.
Freezing
Cool it quickly then transfer it to an airtight container or freezer bag. Cooked rice should not be left at room temperature for more than 2 hours. Transfer it to the freezer. It will last up to 3 months, after that it’s prone to freezer burn.
How to serve
You can seriously serve this rice with all things Spanish or Mexican! Here are some suggestions:
- Burritos
- Enchiladas
- Taco Salad
- Chicken
- Pork Carnitas
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Spanish Rice with Ground Beef
Ingredients
- 1 lb ground beef, extra lean
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- 1/2 tsp salt, or to taste
- 1/4 tsp pepper, or to taste
- 1 tsp cumin, ground
- 1 tbsp chili powder
- 3 tbsp tomato paste
- 1 cup white rice, uncooked, such as Jasmine or Basmati
- 15.4 oz diced tomatoes, 1 can
- 2 cups chicken broth, low sodium
Optional Topping
- 1/2 cup Monterey Jack cheese, shredded
Instructions
- Cook beef: Add the ground beef to a large skillet and cook until it’s no longer pink, breaking it up as you go along, about 6 to 8 minutes.
- Add veggies: Add the onion, bell peppers, garlic and cook another 5 minutes until the onion has softened and is translucent.
- Stir in spices: Add the salt, pepper, cumin, chili powder, tomato paste and stir everything together.
- Add rice, tomatoes and broth: Stir in the rice, diced tomatoes and chicken broth. Bring to a boil then reduce heat.
- Cook: Cover the skillet with a lid and simmer for 20 minutes, stirring occasionally, to avoid the rice from sticking. When the rice is cooked there should still be a bit of liquid left in the skillet. This will get absorbed by the rice as it cools down.
- Taste and serve: Taste for seasoning and adjust as necessary. Top with cheese if desired and serve.
Notes
- Burritos
- Enchiladas
- Taco Salad
- Chicken
- Pork Carnitas
My go to recipe. My family loves this rice dish.
So happy to find this recipe. It’s similar to one of the many comfort foods my mom made. She usually added pinto or red kidney beans. Love this combo of ingredients.