Spanish Style Beef And Rice Recipes

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SPANISH RICE WITH GROUND BEEF



Spanish Rice with Ground Beef image

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

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 tablespoon chili powder
1 bottle (32 ounces) tomato or vegetable juice
1 cup uncooked long grain rice
1/2 teaspoon salt

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 STYLE BEEF & RICE



Spanish Style Beef & Rice image

Your family will shout, 'Olé' when you bring this Spanish-inspired meal to the dinner table. Filled with beef, beans, and flavorful rice, it's so simple and so hearty at the same time.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 27m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 pound lean ground beef
1 onion, diced
1 green bell pepper, diced
1 (15.5 ounce) can pinto beans, drained
1 cup UNCLE BEN'S® Flavor Infusions Spanish Style Rice
2 cups water
2 tablespoons chopped fresh cilantro

Steps:

  • In a skillet, over medium-high heat, add oil and ground beef and fry, stirring occasionally until browned.
  • Stir in onions and green bell pepper, and continue to fry another 2 to 3 minutes until lightly brown.
  • Stir in pinto beans, UNCLE BEN'S® Flavor Infusions Spanish Style Rice, and water. Keep stirring to combine.
  • Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed.
  • Garnish with fresh cilantro.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 35.8 g, Cholesterol 49.6 mg, Fat 12.8 g, Fiber 4.1 g, Protein 21 g, SaturatedFat 4.1 g, Sodium 625 mg, Sugar 1.4 g

SPANISH RICE



Spanish Rice image

Our flavorful Spanish rice is made with ground beef, rice, onion, chili sauce, bacon, sugar, and green bell pepper.

Provided by Diana Rattray

Categories     Entree     Side Dish

Time 1h

Yield 6

Number Of Ingredients 13

4 slices bacon
1 pound lean ground beef
1/2 cup onion (chopped)
1/4 cup green bell pepper (chopped)
1 14.5-ounce can diced tomatoes
1 cup water
3/4 cup long-grain rice (uncooked)
1/2 cup chili sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
Dash ground black pepper
Optional: shredded Mexican blend cheese

Steps:

  • In a large, heavy skillet, cook bacon until crisp. Remove to paper towels to drain; crumble after it has cooled down, and set aside. Drain most of the bacon grease from the skillet, leaving only a teaspoon or two.
  • Add ground beef to skillet; cook, breaking up, until browned.
  • Add chopped onion and green bell pepper; continue cooking until onion is tender.
  • Add tomatoes, water, rice, chili sauce, salt, sugar, Worcestershire sauce, and pepper. Cover and simmer for 30 to 35 minutes.
  • Before serving, top with the reserved crumbled bacon and, if desired, shredded Mexican cheese blend. Serves 6

Nutrition Facts : Calories 283 kcal, Carbohydrate 16 g, Cholesterol 75 mg, Fiber 2 g, Protein 26 g, SaturatedFat 5 g, Sodium 973 mg, Sugar 7 g, Fat 12 g, ServingSize 6 Servings, UnsaturatedFat 0 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

SPANISH BEEF AND RICE BAKE RECIPE



Spanish Beef and Rice Bake Recipe image

This Spanish Beef and Rice Bake is one of the best Mexican dishes that comes together quickly on a busy night! It's one of our favorite family dinner recipes.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h20m

Number Of Ingredients 17

1 pound lean ground beef ((can also use ground turkey))
1/2 onion (minced)
1 green bell pepper (minced)
1 can diced tomatoes, undrained ((14.5 ounces))
1 cup water
1/2 cup salsa
3/4 cup uncooked long grain rice
1/2 cup chili sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
ground black pepper (to taste)
1 can refried beans ((15 ounce))
1/2 cup shredded cheddar cheese
2 Tablespoons chopped fresh cilantro
1/2 cup sliced cherry tomatoes

Steps:

  • Preheat oven to 375 degrees F.
  • Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
  • Let simmer for about 30 minutes, stirring occasionally.
  • Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
  • Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
  • Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
  • Garnish with chopped fresh cilantro and diced tomatoes.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 18 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 904 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

SPANISH BEEF AND RICE CASSEROLE



Spanish Beef and Rice Casserole image

I got this recipe out of an Uncle Ben's Rice cookbook about 17 years ago, and it's always been one of my kids' favorites. Very inexpensive and easy to make. I like this because it's got a lighter and tangier flavour than most Spanish rice recipes and the fresh tomatoes make it wonderful.

Provided by Semra22

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 cup uncle ben's brand converted rice (or converted rice of your choice)
1 medium onion, chopped
1 garlic clove, minced
2 1/2 cups tomato juice (I always just mix equal amounts of tomato sauce and water)
1/4 cup good quality red wine vinegar
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1/4 teaspoon black pepper
1 green pepper, chopped
1 tomatoes, chopped

Steps:

  • In large skillet, brown the beef and drain.
  • Add the rice, onion, garlic, tomato juice, vinegar, salt, pepper and Tabasco, stir well.
  • Bring to a boil, reduce heat to low and cover tightly.
  • Simmer for 20 - 30 minutes or until the rice is done.
  • Remove from heat, stir in the fresh green pepper and tomato, cover and heat for 5 minutes or till the green pepper is tender-crisp.

Nutrition Facts : Calories 424.8, Fat 12.1, SaturatedFat 4.8, Cholesterol 73.7, Sodium 782.6, Carbohydrate 49.7, Fiber 3, Sugar 8.3, Protein 28.5

SPANISH RICE WITH GROUND BEEF



Spanish Rice with Ground Beef image

This easy one-pot Spanish Rice with Ground Beef is an excellent side dish choice or add your favorite toppings for an economical, family-friendly meal.

Provided by Valerie Brunmeier

Categories     Main Dish     Side Dish

Time 50m

Number Of Ingredients 12

½ pound lean ground beef
¾ cup diced green bell pepper (from one bell pepper)
¾ cup diced white or yellow onion
1 teaspoon minced garlic
1 cup uncooked long grain white rice
10 ounces Rotel Diced Tomatoes and Green Chilies (Original or Hot)
8 ounces tomato sauce
1 tablespoon Homemade Taco Seasoning Mix
2 cups low sodium beef broth
½ cup frozen corn (don't thaw)
chopped cilantro (optional)
shredded cheese, chopped tomatoes, chopped avocados, sliced green onions, sour cream, salsa

Steps:

  • Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
  • Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
  • Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!

Nutrition Facts : Calories 342 kcal, Carbohydrate 52 g, Protein 19 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 618 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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

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

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