READY IN 1 hr

Mark's Quick Beef Spanish Rice

Read Reviews (5)

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

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

Reviews More Reviews

Jul 10, 2011

Good and Quick!

—MIRE1964

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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.

—ruthncls

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7 Ratings

Aug 08, 2012

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

—SweetNov88

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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!

—Ben Ridenour

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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!

—BigShotsMom

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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.

Nutritional Information

Mark's Quick Beef Spanish Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 417
Calories from Fat: 183

% Daily Value *
Total Fat 20.3g 31 %
Saturated Fat 7.9g 40 %
Cholesterol 103mg 34 %
Sodium 634mg 25 %
Potassium 608mg 17 %
Total Carbohydrates 25.4g 8 %
Dietary Fiber 1.7g 7 %
Protein 31.4g 63 %
Sugars 3.3g
Vitamin A 3 %
Vitamin C 34 %
Calcium 7 %
Iron 47 %
Thiamin 21 %
Niacin 111 %
Vitamin B6 32 %
Magnesium 16 %
Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.