Mark's Quick Beef Spanish Rice Recipe - Allrecipes.com
Mark's Quick Beef Spanish Rice Recipe
  • READY IN 1 hr

Mark's Quick Beef Spanish Rice

Recipe by  

"My version of Spanish Rice that's quick, inexpensive and good."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews More Reviews

Feb 28, 2012

Terrific! Since I don't like Rotel tomatoes, I used salsa and sprinkled cheddar cheese on top and baked until cheese was melted.

 
Jul 10, 2011

Good and Quick!

 

7 Ratings

Apr 19, 2013

Kind of bland really. I sauteed to beef with onions & peppers and made to rice with beef broth. I used plenty of salt and pepper but it needed seasoning. The spicy tomatoes did give some flavor but definitely not enough!

 
Mar 09, 2013

I went about this a bit differently. I sauteed my onions in a heavy bottom sauce pan and added my meat, in this case, Johnsonville Sweet Italian sausage, which I removed from the casing and cooked them together until the sausage was almost cooked. I added the rice, the tomatoes, undrained and 1/2 cup of water stirred it all together and allowed it to come to a boil, then reduced the heat and let it simmer until all the liquid absorbed. Just before serving I added my diced green pepper. Super easy, great flavor and a fun twist on Spanish rice. Thanks, Mark!

 
Aug 08, 2012

This was okay. Probably won't make again. Just a little plain to me.

 

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Nutrition

  • Calories
  • 417 kcal
  • 21%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 20.3 g
  • 31%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 31.4 g
  • 63%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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