spanish rice recipe with ground beef
The Best spanish rice recipe with ground beef
I love that it’s so versatile. You can adjust the seasonings to taste, add or swap in different veggies, or even throw in some black beans for extra protein if you’re feeling fancy. It’s also a great way to use up whatever fresh produce you have on hand—whether it’s bell peppers, onions, or even frozen corn. And because it’s made with ground beef, it’s always a crowd-pleaser, especially for picky eaters who might not want to try something too complicated. Plus, the rice soaks up all the flavor, so you get a dish that’s both satisfying and easy to clean up. It’s the kind of recipe that feels like a little extra effort, but the payoff is always worth it.
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Classic Spanish Rice with Ground Beef
A hearty, flavorful one-pan dish featuring tender ground beef and fragrant rice, simmered in tomato sauce and aromatic spices. Perfect for a weeknight meal with a side of grilled vegetables or a simple salad.
🥘Ingredients
- 1 lb ground beef (80/20 blend)
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 1 cup low-sodium chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 (14.5 oz) can crushed tomatoes
- 1 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp sugar (optional, for balance)
👨🍳Directions
-
1
In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces, until no longer pink. Drain excess fat if needed. -
2
Add the diced onion and minced garlic to the skillet. Cook until softened, about 5 minutes. Stir in the smoked paprika, oregano, cumin, salt, and pepper. Cook for 1 minute to toast the spices. -
3
Pour in the crushed tomatoes, tomato sauce, and sugar (if using). Stir well to combine, then add the chicken broth. Bring to a simmer. -
4
Add the rice to the skillet, stirring to coat the grains evenly in the sauce. Reduce heat to medium-low and let it simmer uncovered for 15 minutes, stirring occasionally. -
5
After 15 minutes, check the rice. It should be tender but still slightly firm. If needed, cover the skillet with a lid and cook for an additional 5–10 minutes until the liquid is absorbed and the rice is fluffy.
🔧Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp of melted butter at the end of cooking.
- If you prefer a thicker sauce, reduce the broth by half before adding the rice.
- Let the rice rest for 5 minutes after cooking to allow the grains to absorb any remaining liquid.
Watch Video Of How Classic Spanish Rice with Ground Beef Works
❓ Frequently Asked Questions About Spanish Rice with Ground Beef
1. What is the best way to brown the ground beef for this Spanish rice recipe?
Brown the beef in a large skillet over medium-high heat until it’s no longer pink and fully cooked through, about 5–7 minutes. Drain any excess fat afterward to keep the rice moist and flavorful.
2. Can I use chicken instead of ground beef, and if so, how would I adjust the recipe?
Yes, you can substitute chicken. Cook the chicken breast or thighs first, then shred or dice it before mixing into the rice. Adjust the cooking time to ensure the meat is fully cooked (about 10–12 minutes per pound). The dish will still taste great, though the texture and richness will differ slightly.
3. Why do some versions of Spanish rice include bell peppers, and should I add them?
Bell peppers are a classic addition in many Spanish-inspired dishes because they add sweetness and texture. If you like, sauté 1–2 diced bell peppers (any color) with the onions and garlic before adding the rice. This enhances the flavor, but it’s optional—skip them if you prefer a simpler version.
4. How do I avoid making the rice mushy or dry?
To keep the rice tender, don’t overcrowd the pan when browning the beef or stir-frying the veggies. Cook the rice in batches if needed, and avoid stirring it too much after adding the liquid. Let it sit undisturbed for 5 minutes after the liquid is absorbed before fluffing gently with a fork.
5. Can I make this recipe ahead of time, and how should I store it?
Yes, this dish tastes even better the next day. Cool completely before storing in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to prevent drying.
