Spanish Rice with Ground Beef is a hearty, one-pan meal that combines tender beef, fluffy rice, and a medley of colorful vegetables in a rich, flavorful tomato-based sauce. This quick and easy dinner is perfect for busy weeknights when you need something filling yet simple to make. Infused with cumin and chili powder, this dish delivers a bold Tex-Mex twist while remaining perfect for the whole family. Ready to get cooking? Let’s bring this flavorful dish to life!
Why You’ll Love This Spanish Rice with Ground Beef
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One-Pot Wonder: Fewer dishes mean easier cleanup.
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Quick & Simple: Ready in under 40 minutes.
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Flavor-Packed: Cumin, chili powder, and tomato paste give it a deep, savory taste.
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Versatile Dish: Works as a main course or a side dish for your favorite Mexican meals.
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Easily Customizable: Tweak the spice, switch up the protein, or toss in extra veggies to make it your own.
Ingredients
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1 lb extra-lean ground beef
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1 large onion, finely chopped
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1 medium red bell pepper, diced
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1 medium green bell pepper, diced
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3 cloves garlic, minced
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½ tsp salt, or to taste
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¼ tsp black pepper, or to taste
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1 tsp ground cumin
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1 tbsp chili powder
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3 tbsp tomato paste
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1 cup uncooked white rice (Jasmine or Basmati are excellent choices)
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1 (15.4 oz) can diced tomatoes
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2 cups low-sodium chicken broth
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Optional topping: ½ cup shredded Monterey Jack cheese
Step-by-Step: How to Make Spanish Rice with Ground Beef
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Cook the beef: In a large skillet over medium heat, brown the ground beef for 6–8 minutes, breaking it up with a spoon until no longer pink.
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Add veggies: Stir in the onion, red and green bell peppers, and garlic. Sauté for around 5 minutes, until the onion softens and turns translucent.
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Season: Add the salt, pepper, cumin, chili powder, and tomato paste. Stir well so the beef and veggies are coated in the spices.
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Add rice and liquids: Stir in the uncooked rice along with the diced tomatoes and chicken broth. Bring everything to a gentle boil.
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Simmer: Reduce the heat to low, cover with a lid, and let it simmer for 20 minutes. Stir occasionally to prevent sticking. The rice should be tender and slightly saucy.
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Taste & finish: Adjust seasoning as needed. Cheese it up: Monterey Jack is wonderfully melty, though cheddar or a Mexican cheese blend are also delicious options. Serve warm and enjoy!
Helpful Tips
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Don’t skip the toasting: When adding rice, stir it for a minute with the spices before adding liquid for a nuttier flavor.
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Keep it moist: If the liquid evaporates too quickly, add a splash of broth or water.
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Cheese topping: Monterey Jack melts beautifully, but cheddar or a Mexican blend works great too.
Substitutions and Variations
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Protein Swap: Try ground turkey, chicken, or even chorizo for a different flavor profile.
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Vegetarian Option: Replace the beef with black beans or plant-based crumbles.
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Extra Veggies: Add corn, zucchini, or black beans for more texture and nutrition.
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Spicy Kick: Include a chopped jalapeño or extra chili powder if you like it hot.
Storage Instructions
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Refrigerate: Store cooled rice in an airtight container for up to 4 days. Add a teaspoon of water before reheating to keep it moist.
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To freeze: Allow it to cool fully before transferring to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Nutritional Information
Per serving (approx.):
Calories: 398 | Carbs: 35g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 415mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 52.1mg | Calcium: 139mg | Iron: 3.5mg
Serving Suggestions
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Taco Night: Serve alongside tacos or burritos.
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As a Filling: Use as a stuffing for bell peppers or burritos.
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With Protein: Pair with grilled chicken, steak, or pork carnitas.
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On a Salad: Top a crisp green salad with a hearty Tex-Mex bowl.
Frequently Asked Questions About Spanish Rice with Ground Beef
Can I substitute brown rice for white rice?
Yes, but keep in mind that brown rice requires a longer cooking time and may need extra broth.
Can I make this recipe ahead of time?
Absolutely! Prepare it in advance, store it in the fridge, and reheat on the stovetop or in the microwave with a splash of water to keep it moist.
How can I make it spicier?
Add diced jalapeños, crushed red pepper flakes, or use a spicier chili powder for an extra kick.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth works perfectly, especially if you’re making a vegetarian version.
Is this freezer-friendly?
Definitely! Cool completely before freezing in an airtight container. Thaw in the fridge overnight before reheating.
Conclusion
Thank you for stopping by and trying this Spanish Rice with Ground Beef recipe! It’s one of my go-to dinners because it’s quick, filling, and full of flavor. Whether you enjoy it as a main dish or pair it with your favorite Mexican meals, this one-pot wonder never disappoints. Wishing you happy cooking, and heartfelt thanks for being part of this wonderful food-loving community!
Print
Spanish Rice with Ground Beef
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Spanish Rice with Ground Beef is a one-pan dinner loaded with tender beef, fluffy rice, bell peppers, and Tex-Mex spices. Perfect for busy weeknights, this flavorful meal comes together quickly and satisfies the whole family.
Ingredients
1 lb extra-lean ground beef
1 large onion, finely chopped
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
½ tsp salt, or to taste
¼ tsp black pepper, or to taste
1 tsp ground cumin
1 tbsp chili powder
3 tbsp tomato paste
1 cup uncooked white rice (Jasmine or Basmati are excellent choices)
1 (15.4 oz) can diced tomatoes
2 cups low-sodium chicken broth
Optional: ½ cup shredded Monterey Jack cheese
Instructions
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Cook the beef: In a large skillet over medium heat, brown the ground beef for 6–8 minutes, breaking it up with a spoon until no longer pink.
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Add veggies: Stir in the onion, red and green bell peppers, and garlic. Sauté for around 5 minutes, until the onion softens and turns translucent.
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Season: Add the salt, pepper, cumin, chili powder, and tomato paste. Stir well so the beef and veggies are coated in the spices.
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Add rice and liquids: Stir in the uncooked rice along with the diced tomatoes and chicken broth. Bring everything to a gentle boil.
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Simmer: Reduce the heat to low, cover with a lid, and let it simmer for 20 minutes. Stir occasionally to prevent sticking. The rice should be tender and slightly saucy.
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Taste & finish: Adjust seasoning as needed. Cheese it up: Monterey Jack is wonderfully melty, though cheddar or a Mexican cheese blend are also delicious options. Serve warm and enjoy!
Notes
For a spicier version, add diced jalapeños or extra chili powder.
To reheat, add a splash of water and microwave in 30-second intervals, stirring in between.
To freeze, cool completely before storing in a freezer-safe bag or container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet / One-Pan Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 398
- Carbohydrates: 35g
- Protein: 20g