Spanish Rice With Beef

"This is one of my adopted recipes which I have not made yet."
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Ready In:
1hr 5mins




  • Cook and stir the meat and onion in a large skillet until the meat is brown.
  • Drain off the excess fat.
  • Stir in the remaining ingredients.
  • TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary.)
  • TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole.
  • Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes.
  • Serve hot.

Questions & Replies

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  1. This dish turned out pretty well. Quite tasty and relatively simple to make, one thing to watch out for is adding too much water and making the rice gluggy. Better to add smaller amounts of water more regularly during the simmering.
  2. This version of Spanish Rice originally came from a 1970's edition of the Betty Crocker cookbook. I've been making it, literally for decades. It has always been a family favorite, whether doing the skillet version or the oven version. Try melting a little cheese on top. It's a yummy addition.<br/>Thank you to the OP for posting this, as my copy of the cookbook is currently packed away in a P.O.D. awaiting retrieval.
  3. Very good. I served with a little sour cream and corn on the side and of course hot peppers for my husband who likes heat, but I can't cook with heat for the kids. My son ate this up! The only thing I did different was I didn't have a can of stewed tomatoes so I put in 1 chopped roma tomato and a little ketchup and a little sofrito. This was kid friendly and that's a winner in my book.
  4. Best Spanish recipe ever!
  5. This was a great recipe. The only change I made was to add a bit more chili powder and a little hot salt for more kick. Really enjoyed the bacon in it - something I hadn't tried in Spanish Rice before. Thanks!



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