Spanish Rice Bake Recipe - Allrecipes.com
Spanish Rice Bake Recipe
  • READY IN 1 hr

Spanish Rice Bake

Recipe by  

"Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
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Reviews More Reviews

Most Helpful Positive Review
Apr 27, 2006

I was impressed and thought this was very good!!! My husband however, thought it was too sweet. So next time, I'll omit the brown sugar and reduce the amount of chili sauce by half, replacing the rest with tomato sauce. A little tip for those that those that had a problem with the rice taking longer to cook or that it wasn't finished, it could be from stirring it around too often while the rice is cooking. I did not lift the lid from the pan while it simmered to prevent the steam from escaping (which is what cooks the rice) and it came out perfectly. Also, there's no sense in browing the meat and transferring it to another pot. Just start off browning the meat in a large pot and adding all of the other ingredients as directed.

 
Most Helpful Critical Review
Mar 08, 2011

Spanish Rice Bake Haiku: "Yawn, this was boring. I would add alot of stuff. If I made again." I should've known, with all the thumbs-up reviews saying, "I added 'x' seasoning" or "I included 'y' spice" that maybe I should've done so too. I made the recipe as written, only using a homemade salsa instead of chile sauce. I just found it extremely blah-tasting, and ending up rolling mine into a tortilla w/ additional salsa, cilantro, avocado, and other chopped veggies. The other thing that perplexed me was the dirtying of 3 dishes, when realistically, it could all be prepared in one large pot, and one could even skip baking it, and just let the cheese melt on top right on the stovetop, conserving energy (and possible calories, by using cheese to one's garnishing preference.) If I were to make this again, I would brown the beef in taco seasoning, ditch the brown sugar, and add minced garlic, more cumin, and maybe some frozen corn or black beans for added filling fiber.

 
Jul 06, 2008

This has become a staple in our home, we have it every 2-3 weeks. I typically try and use brown rice because it's healthier and sometimes use the Asian style chili sauce for its sweetness (to suit the kids' taste). We love this, thank you! **updated comments: why dirty 3 pans? Make it in a dutch oven or similar cast iron pan, brown the meat in it, throw all the other ingredients in, let it cook and then throw the whole thing in the oven. 1 dish to wash!**

 
Dec 04, 2006

Delish and easy! I followed the advice of other reviewers and used salsa instead of chili sauce. To make it simpler (with less clean-up), I cooked everything in one pot and served it right out of the pot. Instead of baking it with cheese on top, I garnished each serving with a dollop of fat free sour cream. This recipe is a keeper! By the way, don't touch the rice while it's cooking. Just put the lid on the pot and simmer for 25 - 30 minutes or else it will get gluey.

 
Mar 10, 2010

I made this rice last night and being from Costa Rica, (where we eat rice with just about every meal) the reason why people are experiencing some difficulties with cooking the rice is because the recipe calls for medium low heat, and the only way you can get the rice to cook all the way is by cooking it in just LOW heat. Cooked mine in low heat for about 40 mins added 1.5 cups of medium salsa instead of the water, and a can of corn and once I placed all the ingredients in the casserole dish before baking it I put a layer of refried beans and sprinkle the cheese. I also added some taco seasoning, cumin, and some fresh garlic when I cooked the meat, since i find that the meat picks up all the flavors when you brown it (I will never brown any meat without spices, is like showering without soap!)

 
Nov 05, 2003

This is so delicious! I used a 28 oz can of diced tomatoes which worked really well, with the smaller can it was a bit too dry. I used chili powder instead of chili sauce. I have made this recipe at least 5 times and it's always great.

 
Sep 11, 2003

I will definitely make this again, but I have a few comments. It is sweet, but that's okay. My rice wasn't done after 30 mins., so I had to add 1/4 cup of water and 10 more mins. of cooking. I'll add more water at the beginning next time. I agree that this is even better the second day; it's a great "make ahead" dish.

 
Feb 26, 2007

Great recipe that I make often!!! I use extra tomatoes instead of chili sauce and add cayenne pepper for a little kick.

 

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Nutrition

  • Calories
  • 350 kcal
  • 17%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 19.1 g
  • 29%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 604 mg
  • 24%

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

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