Spanish Rice Pronto

"My Mom used to make this, and I found her recipe - it's from a 1968 Minute Rice calendar as September's feature. I've made a few changes though - using a little olive oil instead of 1/4 cup of fat like the original recipe, and adding 1 can of tomatoes and 1 small can of tomato sauce, sometimes I use black olives instead of green ones or both. This is a quick and hearty dinner, excellent with a salad."
photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:




  • Heat oil in frypan and saute onion and green pepper till just soft, then add ground beef and break up as cooking so it is well crumbled.
  • Cook meat very well& drain fat if any.
  • Add tomato sauce and hot water, salt and pepper- bring to a boil.
  • Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
  • Garnish with sliced olives.

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  1. Love the old Minute Rice recipes! (My mother in law makes Country Pie -- another Minute Rice classic). This Spanish Rice Pronto was great. Easy, flavorful, filling. What more could I want? I couldn't resist adding a pinch of crushed red peppers to the mix. I served this with roasted pine nuts-and-cauliflower, corn and crusty bread. My husband had just come in from a mountain bike ride and started scarfing this down. Truly enjoyable! Thanks for posting this.
  2. A variation of this recipe has been a staple of my family for decades. Instead of olives and peppers, we delete the oil, add a tablespoon of prepared Yellow Mustard. For a little zip, add 1-1/2 to 3 tablespoons of hot salsa. Do not use mild, it will make it sweet.


I live in the rural yet urban-ish area of Chilliwack in B.C.'s beautiful Fraser Valley with 2 whippets; Ginger and Albie, and a retired racing greyhound; Lady and Rascal & Milo the tabby cats. I have been a nurse for 37 years. I like quick and easy meals especially on my work days. I often make casseroles and one-dish meals on my work days. My favourite cookbook is Harrowsmith and the Company's Coming series.</p>
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