Beefy Spanish Rice Recipes

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BEEFY SPANISH RICE



Beefy Spanish Rice image

This recipe can be altered to fit any taste by adjusting how spicy and saucy you make it. On occasion, I like using ground turkey in place of the beef-or adding leftover spaghetti sauce instead of the tomato paste.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
1-1/2 cups water
1 cup uncooked long grain rice
1 teaspoon salt
1/2 to 1 teaspoon chili powder
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 tablespoons tomato paste
French bread

Steps:

  • In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Stir in tomato paste and cook until heated through. Serve with French bread.

Nutrition Facts : Calories 273 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 576mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 17g protein.

BEEFY SPANISH RICE



Beefy Spanish Rice image

This is my mom's seasoned rice recipe and is a main dish that is delicious with cornbread, black-eyed peas and turnip greens. It tastes even better when it's been refrigerated overnight and reheated!

Provided by Donna L.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
1 cup uncooked converted white rice
½ cup chopped onion
½ cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
½ cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste

Steps:

  • In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
  • Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.

Nutrition Facts : Calories 364.6 calories, Carbohydrate 20.9 g, Cholesterol 64.3 mg, Fat 25 g, Fiber 1.7 g, Protein 15.1 g, SaturatedFat 8.8 g, Sodium 496 mg, Sugar 7.1 g

BEEF SPANISH RICE



Beef Spanish Rice image

Make and share this Beef Spanish Rice recipe from Food.com.

Provided by Amber Matlock

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 green bell pepper, chopped
1 onion, chopped
1 cup rice
1 cup beef broth
1 (15 ounce) can tomato sauce
3 ounces tomato paste
1 (15 ounce) can diced tomatoes, undrained
2 ounces diced green chilies, undrained
1 garlic clove, finely chopped
1 dash pepper
1 dash red pepper flakes
1/2 cup chopped fresh cilantro (for garnish)

Steps:

  • 1. Brown the ground beef with the bell pepper and onion until the beef is no longer pink and the onions are translucent.
  • 2. Drain ground beef and return to pan.
  • 3. Add remaining ingredients (except for cilantro). Bring to a boil, then cover and simmer for 30 minutes or until rice is done.
  • 4. Garnish with fresh chopped cilantro.

Nutrition Facts : Calories 402.5, Fat 14.9, SaturatedFat 5.1, Cholesterol 51.5, Sodium 905.2, Carbohydrate 51.1, Fiber 8.5, Sugar 10.7, Protein 21.1

BAKED BEEFY SPANISH RICE



Baked Beefy Spanish Rice image

This recipe came from my husband's grandmother. It's quick to make and very tasty. Hearty helpings of this specially seasoned rice disappear in a hurry at our dinner table.-Ruth Ann Klassen, Aberdeen, Idaho

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

1 cup uncooked brown rice
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) stewed tomatoes
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 264 calories, Fat 10g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 897mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 16g protein.

SPANISH STYLE BEEF AND RICE



Spanish Style Beef and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 36

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

Steps:

  • Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
  • minutes, until tender and liquids are absorbed.
  • Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
  • Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
  • * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
  • Stuffed Peppers with Beef, Rice, Spinach and Cheese
  • Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  • Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  • Preheat broiler to high.
  • Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  • Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
  • Yield: 4 servings
  • Preparation time: 10 minutes
  • Cooking time: 15 to 20 minutes
  • Ease of preparation: easy
  • Spicy Chopped Salad with Tortillas
  • Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
  • Yield: 4 servings
  • Preparation time: 10 minutes
  • Cooking time: none
  • Ease of preparation: easy

SPANISH RICE WITH GROUND BEEF



Spanish Rice with Ground Beef image

Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don't worry, I checked with my mom and she's totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.

Provided by jubilation

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
3 cups water
1 ½ cups uncooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 green bell pepper, diced
1 small onion, diced
2 tablespoons chili powder
1 tablespoon garlic salt

Steps:

  • Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
  • Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 46.8 g, Cholesterol 49.6 mg, Fat 10.1 g, Fiber 3.6 g, Protein 19.9 g, SaturatedFat 3.8 g, Sodium 1463.2 mg, Sugar 5.8 g

CROCK POT BEEFY SPANISH RICE



Crock Pot Beefy Spanish Rice image

Found on the Web in response to the question, "Can rice be cooked in the crock pot?" I have not (yet) tried this myself.

Provided by Lennie

Categories     One Dish Meal

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef
2 medium onions, chopped
2 green bell peppers, chopped
2 (14 1/2 ounce) cans tomatoes
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons Worcestershire sauce
1 cup long grain rice

Steps:

  • Brown beef in a skillet and drain off fat; place beef in crock pot.
  • Add remaining ingredients to crock pot and stir well.
  • Cover and cook on Low for 6 to 8 hours.

BEEFY SPANISH RICE



Beefy Spanish Rice image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 9

3 slices bacon
1 units onion
1 units green pepper
1 pounds ground beef
1 cups long grain rice
16 ounces tomatoes
4 ounces taco sauce
1 teaspoons worcestershire sauce
1 cups shredded cheddar cheese

Steps:

  • In large skillet, cook bacon over medium-high heat till crisp; drain-reserving drippings in pan. Set bacon aside.
  • Stir-fry onion and green pepper in drippings, 3 to 5 minutes, remove. Cook beef in pan, stirring often until brown. Drain off fat. Return onion and green pepper to pan.
  • Add rice; stir-fry 2 minutes. Stir in tomatoes, taco sauce, Worcestershire sauce, 2 cups water, 1/2 tsp. of salt and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes. Top with cheese and bacon. Cook 1 minute. Serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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