Spanish Rice With Ground Beef
Spanish rice with beef makes a tasty one-pot meal. This recipe features a savory combination of ground beef, rice, tomatoes, and seasonings.
Spanish rice with beef makes a tasty one-pot meal. A perfect weeknight dinner, this simple rice dish is full of flavor and comes together with pantry staples. The stewed tomatoes and chili powder give it a rich, slightly tangy depth, while the green pepper and onion add a fresh aromatic base. It’s satisfying on its own or paired with your favorite sides.
This version is also wonderfully flexible. You can keep it mild for the whole family, bump up the heat with extra chili or hot sauce, or stretch it with a bit more rice to serve a crowd. It’s just as good scooped into bowls as it is wrapped in tortillas or piled next to simple sides like salad or beans.
What You’ll Like About This Recipe
- True one-pan convenience. Everything cooks in a single skillet—from toasting the rice to browning the beef and simmering the tomatoes—so cleanup is minimal and the dish fits naturally into a busy weeknight schedule.
- Comforting, familiar flavors. The combination of rice, ground beef, stewed tomatoes, onion, and chili powder gives you that classic “Spanish rice” profile many of us grew up with: mellow tomato flavor, gentle heat, and just enough aromatics to keep every bite interesting.
- Budget-friendly ingredients. This recipe relies on pantry and fridge staples like rice, canned tomatoes, and ground beef, so it’s easy to make without a special trip to the store and simple to scale up when you need to feed more people.
- Flexible heat level. With just chili powder and a green pepper, the base recipe is mild, but it’s easy to adjust—add more chili powder, a pinch of cayenne, or your favorite hot sauce at the end so each cook can tailor the spice level to their tastes.
Ingredient Notes
- Long-grain white rice – Long-grain rice stays separate and fluffy, which is exactly what you want here. Avoid short-grain or sticky rice, which tends to clump. If you use parboiled rice, the grains will stay even firmer and a bit less starchy.
- Onion and garlic – These build the flavor base so the dish doesn’t taste flat. Yellow onion is classic, but white or sweet onion works, too. Fresh garlic gives the best flavor, though in a pinch you can use 1/4 teaspoon of garlic powder.
- Green bell pepper – Adds color and a mild, fresh edge that keeps the dish from feeling too heavy. Red, yellow, or orange bell peppers will make it a bit sweeter; use whatever you have on hand.
- Ground beef (85% to 90% lean) – This fat range gives you a good balance of flavor and tenderness without leaving the skillet greasy. You can substitute leaner ground beef or even ground turkey, but if you go very lean, a splash of extra oil can help keep the mixture moist.
- Stewed tomatoes – The two cans of stewed tomatoes (14.5 ounces each) bring in both liquid and flavor. Because they’re seasoned, they add a subtle sweetness and herbiness. If you only have diced tomatoes, you can use those and add a pinch of sugar and an extra sprinkle of Italian-style herbs.
- Chili powder – Chili powder provides warmth and depth more than intense heat. Use a mild chili powder for family-friendly flavor, or swap in a spicier blend or a bit of smoked paprika if you want a touch of smokiness.
Steps to Make Spanish Rice With Ground Beef
- Rinse the rice under cool water until the water runs mostly clear, then let it drain so the grains aren’t waterlogged when they hit the hot oil.
- Heat the oil or bacon drippings in a heavy skillet and toast the rice, stirring frequently, until it turns lightly golden and smells nutty; this helps the grains stay separate and adds flavor.
- Stir in the onion, garlic, green pepper, and ground beef, breaking the meat up into small crumbles as it cooks so it browns evenly and the vegetables soften without burning.
- Once the beef is no longer pink, pour in the stewed tomatoes with their juices and add the salt and chili powder, stirring well so the rice is submerged and the seasonings are evenly distributed.
- Bring the mixture just up to a gentle simmer, then cover, reduce the heat to low, and cook without lifting the lid too often so the rice can steam and absorb the flavorful liquid.
- When the rice is tender and most of the liquid has been absorbed, remove the skillet from the heat, keep it covered for a few minutes to finish steaming, then fluff with a fork before serving.
Pro Tips
- Rinse the rice well before cooking to wash away excess surface starch; this keeps the finished dish from turning gluey or clumpy.
- Brown the beef in small crumbles rather than big chunks so the meat seasons the rice evenly and every bite has a bit of beef.
- Simmer gently once the tomatoes are added; too high a heat will evaporate the liquid before the rice has a chance to soften fully.
Recipe Variations
- Cheesy finish. Sprinkle a generous handful of shredded cheddar, Monterey Jack, or a Mexican blend over the skillet in the last few minutes, then cover until melted.
- Spicier skillet. Use a hotter chili powder, add a pinch of cayenne, or stir in chopped jalapeño or canned diced green chiles along with the bell pepper. A dash of hot sauce just before serving is another easy way to turn up the heat without changing the base recipe.
- Southwestern-style version. Stir in a drained can of black beans or pinto beans and a handful of corn kernels toward the end of cooking. The beans add extra protein and fiber, while the corn adds sweetness and color, turning the dish into an even more complete one-bowl meal.
- Turkey or chicken swap. Replace the ground beef with ground turkey or chicken for a lighter take. Because these meats are leaner, keep an eye on moisture and consider adding a splash of extra oil or broth so the mixture doesn’t dry out.
- Smoky bacon twist. Start by cooking a few strips of bacon in the skillet, then crumble them and set aside. Use some of the drippings to toast the rice and cook the beef, and sprinkle the crisp bacon over the finished dish for a smoky, salty crunch.
What to Serve With Spanish Rice
- Bread or Tortillas: Crusty cornbread or warm tortillas are excellent choices.
- Beans: A side of black beans, pinto beans, or refried beans pairs well with Spanish rice.
- Corn: Corn with peppers, Mexican street corn, or Korean corn are delicious options.
- Quesadillas: Serve a fried tortilla and cheese quesadilla alongside the Spanish rice.
- Salad: Add a simple salad with vinaigrette, Italian dressing, or make a Mexican coleslaw.
- Toppings and Garnishes: Fresh salsa, guacamole, plain sour cream, pickled onions, or cilantro.
How to Store
- Refrigerate – Cool the Spanish rice and beef quickly, then transfer it to shallow airtight containers. It will keep in the refrigerator for about 3 to 4 days. For the best texture, avoid leaving it at room temperature for more than 2 hours before chilling.
- Reheat – Rewarm portions in a covered skillet over low heat with a splash of water or broth, stirring occasionally until hot all the way through. You can also microwave it in a loosely covered dish, stirring once or twice so the rice heats evenly and doesn’t dry out.
- Freeze – Pack completely cooled portions into freezer-safe containers or heavy-duty freezer bags, flattening bags so they freeze in thin, stackable slabs. Freeze for up to 2 to 3 months; thaw in the refrigerator overnight, then reheat gently with a bit of extra liquid to freshen the texture.
Spanish Rice With Ground Beef
Spanish rice with beef makes a tasty one-pot meal. This recipe features a savory combination of ground beef, rice, tomatoes, and seasonings.
Ingredients
- 3 tablespoons vegetable oil , or bacon drippings or combination
- 1 cup long-grain white rice
- 1/2 cup onion, chopped
- 1 garlic clove, finely minced
- 1/2 green bell pepper, chopped
- 1 pound ground beef, 85% to 90%
- 2 cans stewed tomatoes, 14.5-oz each, undrained and broken up
- 1 teaspoon salt
- 2 teaspoons chili powder
Instructions
- Rinse the rice and let it stand for a few minutes to drain.
- Heat the oil in a heavy skillet over medium heat; add the rice and cook, stirring constantlyfor about 7 to 9 minutes until lightly browned.
- Add the onions, garlic, green peppers, and ground beef. Stir and break up meat; cook for 7 to 9 minutes until the beef is no longer pink.
- Add the tomatoes and seasonings.
- Cover the pan and simmer for about 25 minutes or until rice is tender and most of the liquid has been absorbed.
- Let stand, covered, for about 5 minutes before serving.
Nutrition
Calories: 615kcalCarbohydrates: 53gProtein: 25gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 1132mgPotassium: 863mgFiber: 4gSugar: 9gVitamin A: 705IUVitamin C: 30mgCalcium: 114mgIron: 6mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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