Spanish Rice With Beef

"I received this recipe fron a dear friend from Cuba while we were Army wives stationed in Germany during the late 60's. This has been a favorite since. I have only made slight changes to the original recipe ingredients by adding the Rotel tomatoes and adjusting the amount of spice as I use Penzey's which have a fuller flavor than spices off the grocery shelf. I have presented the instructions exactly as given to me. My co-workers request this as my contribution on taco pot luck day. Although I have not tried it, a friend said that her kids like this for breakfast with the addition of scrambled eggs and served in a soft burrito shell."
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Ready In:




  • In a heavy 4 quart saucepan brown ground beef with the onion and garlic over medium heat. Drain only if there is a large amount of grease.
  • Add the chopped green pepper and simmer 5 minutes.
  • Add the adobo, cumin, paprika, cayenne, cilantro ground pepper and salt. Mix through.
  • Add the rice and simmer stirring often; at some point you'll realize things are starting to stick, that's when you add the tomato sauce and Rotel tomatoes.
  • Allow to simmer until you become bored, usually this takes me about 5 minutes.
  • Add the chicken broth and stir the mixture well.
  • Bring to a boil, lower heat and allow to simmer uncovered for about 20 minutes for a crunchy rice or covered for a softer rice.

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  1. Perfect! This came out wonderfully, don't change a thing!


<p>I'm a displaced Hoosier now living in the Land of Lincoln. A nurse by occupation and lover of life by choice. I began cooking with my Grandmother on the farm where she had hired hands to feed a hearty breakfast and lunch. I joined 4H as soon as I was old enough and loved compeating at the county fair. I spent 2 years in Germany after high school living in a small town. The neighbor ladies took me under their wings and taught me to make many local favorites. Not exactly a pet peeve but close: I find it sad to look in the grocery carts while shopping and see them full of frozen meals and junk foods. <br /> I have scaled down my collection of cookbooks as I found some I never used. The favorites I kept include Southern Living 1979-1990. I also use many recipes from Bert Green cookbooks.</p>
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