Pam's Beefy Spanish Rice Recipe - Allrecipes.com
Pam's Beefy Spanish Rice Recipe
  • READY IN 40 mins

Pam's Beefy Spanish Rice

Recipe by  

"This Spanish style savory beef, rice and tomato dish is a tasty one pot meal or use it as a filling for peppers."

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Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. While chopping onion and bell pepper, cook ground beef in a small soup kettle or Dutch oven until it loses its raw color, about 5 minutes.
  2. Add onions and pepper to beef; cook until tender, about 5 minutes longer. Stir in tomatoes, water, rice, ketchup, cumin, Worcestershire sauce, 1 teaspoon of salt and pepper; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until rice is fully cooked, about 20 minutes. Stir in cilantro and serve.
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Reviews More Reviews

Feb 22, 2006

I was looking for a recipe similar to my mother's Texas Hash she always made. This was very close. My family loved it. I added about a tablespoon of chili powder, a can of corn and covered it with cheese, put the lid back on and let it melt for about 5 minutes. It was great with cornbread muffins and fresh fruit salad.

 
Apr 13, 2009

Very tasty but I did make a few changes. I added some miced garlic while browning the beef & onion. Also added a can of dark red kidney beans (with liquid) & increased the water slightly to ensure the rice cooked properly.

 

7 Ratings

Apr 15, 2006

This was good, but I made some changes. I only had ground turkey, so that was a good substitution. I was out of cumin, so I decided I would add 1/2 cup of medium salsa in place of the ketchup. Because of this, I only did half an onion. My peppers were a mix of red, yellow and green that I already had cut up. I did not add the additional salt, but I did up the pepper to 1 tsp. Also, I subbed dried cilantro (2 tsp) and added it when I added the other ingredients. Finally I used brown rice instead of white (didn't have enough white), so the cook time was closer to 50 minutes. I mixed in 1/2 cup of reduced fat sharp cheddar cheese in the last 5 minutes. Overall, easy and tasty.

 
Feb 19, 2006

Very good and filling. The only changes I made was to drain most of the fat after cooking the beef and I put the top on the pan while the entire mixture was simmering. My husband loves it and my picky child did too; I'll definetly make again.

 
Feb 20, 2006

We loved this! I will definately keep the ingredients on hand for a fast comforting supper. My 4yo who doesn't eat anything even liked it.

 
Mar 29, 2008

excellent easy weeknight supper, didn't have the cilantro but still very tasty, will definitely make again, melted cheddar on top and a dollop of sour cream.

 

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Nutrition

  • Calories
  • 419 kcal
  • 21%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 26.3 g
  • 53%
  • Sodium
  • 1164 mg
  • 47%

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

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