Go Back
+ servings
Print Recipe
4.46 from 74 votes

Spanish Rice with Ground Beef

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! 
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course, Side Dish
Cuisine: Mexican, Spanish
Servings: 6
Calories: 398kcal


  • 1 pound 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 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 teaspoon cumin ground
  • 1 tablespoon chili powder
  • 3 tablespoon tomato paste
  • 1 cup white rice uncooked, such as Jasmine or Basmati
  • 15.4 ounce diced tomatoes 1 can
  • 2 cups chicken broth low sodium

Optional Topping

  • 1/2 cup Monterey Jack cheese shredded


  • 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.


Storing 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 the rice 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.
Serving: Serve this rice with all things Spanish or Mexican! Here are some suggestions:


Calories: 398kcal | Carbohydrates: 35g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 415mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 52.1mg | Calcium: 139mg | Iron: 3.5mg