SPANISH RICE WITH GROUND BEEF
I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.-Beverly Austin, Fulton, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.
Nutrition Facts : Calories 304 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 662mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.
SPANISH RICE WITH GROUND BEEF AND EGGS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 55m
Number Of Ingredients 11
Steps:
- Drain tomatoes, reserving juices; pulse in a food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep ovenproof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, chopped onion, and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes.
- Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Top with sliced onion; serve immediately.
MARK'S QUICK BEEF SPANISH RICE
My version of Spanish Rice that's quick, inexpensive and good.
Provided by Mark
Categories Everyday Cooking
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a saucepan with a lid, sprinkle in the rice, stir in the salt, and cover. Reduce heat and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the ground beef in a skillet with a lid, sprinkle with salt and pepper, and brown over medium heat, breaking it up as it cooks, until the meat is crumbly and no longer pink inside, about 10 minutes. Remove the beef and skim off most of the fat from the skillet, leaving about 2 teaspoons. Stir the onion and bell pepper into the skillet with the reserved drippings, and cook and stir until the onion is translucent, about 5 minutes.
- Scoop the cooked rice into the skillet, stir to break up the rice, and pour in the tomatoes and cooked ground beef. Stir everything together, cover, and cook over low heat until the flavors have blended and the dish is hot, about 10 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 103.4 mg, Fat 20.3 g, Fiber 1.7 g, Protein 31.4 g, SaturatedFat 7.9 g, Sodium 537.3 mg, Sugar 3.3 g
MINUTE RICE'S SPANISH RICE WITH BEEF
Make and share this Minute Rice's Spanish Rice with Beef recipe from Food.com.
Provided by Andy Wold
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat, breaking the pieces and stirring (about 5 minutes).
- Add corn, water, tomatoes and seasonings.
- Bring to a boil.
- Stir in rice.
- Cover and remove from heat.
- Let stand 5 minutes.
Nutrition Facts : Calories 410.4, Fat 13.9, SaturatedFat 5.2, Cholesterol 57.8, Sodium 596.6, Carbohydrate 51.1, Fiber 3.6, Sugar 3.8, Protein 21.8
MARK'S QUICK BEEF SPANISH RICE
My version of Spanish Rice that's quick, inexpensive and good.
Provided by Mark
Categories Everyday Cooking
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a saucepan with a lid, sprinkle in the rice, stir in the salt, and cover. Reduce heat and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Place the ground beef in a skillet with a lid, sprinkle with salt and pepper, and brown over medium heat, breaking it up as it cooks, until the meat is crumbly and no longer pink inside, about 10 minutes. Remove the beef and skim off most of the fat from the skillet, leaving about 2 teaspoons. Stir the onion and bell pepper into the skillet with the reserved drippings, and cook and stir until the onion is translucent, about 5 minutes.
- Scoop the cooked rice into the skillet, stir to break up the rice, and pour in the tomatoes and cooked ground beef. Stir everything together, cover, and cook over low heat until the flavors have blended and the dish is hot, about 10 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 25.4 g, Cholesterol 103.4 mg, Fat 20.3 g, Fiber 1.7 g, Protein 31.4 g, SaturatedFat 7.9 g, Sodium 537.3 mg, Sugar 3.3 g
BEEF SPANISH RICE
Wow there are a lot of great spanish rice recipes on Zaar but none just like our family favorite. The original recipe came from a hamburger cookbook from sometime in the 70's. The cookbook bit the dust years ago but not this recipe. It's a good basic recipe that lots of things could be added to for personnel preferences. I hope you enjoy it as much as we do.
Provided by Modmom50
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- brown hamburger and drain.
- Add all other ingredients to the beef and bring to a boil then lower heat to low and cover.
- Cook for 20 minutes.
- Remove and discard bay leaves and enjoy.
- I usually cook the green pepper with the beef when browning beef and if using onions would also cook with the browning beef.
Nutrition Facts : Calories 355.6, Fat 12, SaturatedFat 4.8, Cholesterol 73.7, Sodium 395.6, Carbohydrate 34.1, Fiber 2.9, Sugar 5.6, Protein 27.2
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