Hearty Spanish Rice Bake

Hearty Spanish Rice Bake


"Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients."
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1 h servings 430 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
  4. Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
  5. Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.


  • Cook's Note:
  • The original recipe called for using a 2-quart casserole dish which I upgraded to a 2 1/2-quart casserole dish because of the addition of the optional ingredients. I did not want to overfill a 2-quart casserole dish.


Read all reviews 10
  1. 11 Ratings

Most helpful positive review

This is a tasty recipe...my family all came back for seconds commenting on how good it was. It looks like a lot of ingredients but I just sliced and diced everything, measured all of the dry ing...

Most helpful critical review

I did not like this dish

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Least positive

This is a tasty recipe...my family all came back for seconds commenting on how good it was. It looks like a lot of ingredients but I just sliced and diced everything, measured all of the dry ing...

I tweaked this using sriracha, 1 cup mild salsa, 1/2 c water, large can of corn, diced green chilis, chopped 1 garden tomato. Browned extra beef in garlic and taco seasoning early in the day and...

It's a winner! Good mix of flavors. I lined the casserole dish with tortilla chips for a little shell. Also had some sour cream on the side for a cool taste with the dish. Good stuff. And more i...

Pretty good. It seemed to need a little extra water to cook the rice. I added some corn. Black beans could be a nice addition. I was out of cumin so added some chili powder. I used tomato instea...

This was great! My 2 year old loves rice and ground beef, so I was looking for something he would like. He had 2 helpings and loved it. I made it mild and didn't add the chili sauce, but it was ...

this was awesome!! I used chicken broth, instead of water (and actually added up to an extra cup of water as needed, while cooking). i didn't use rotel, just small diced tomatoes is all i had. a...

I did not like this dish

excellent! i substituted the ground beef with firm tofu, and it worked well.

Can't go wrong with this one.

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