Spanish Rice with Ground Beef is a one-skillet dinner: browned ground beef, onion and garlic, white rice toasted in olive oil, then simmered with a can of diced tomatoes, a can of diced tomatoes with green chiles, and a little oregano, chili powder and cumin until the rice has soaked up all the liquid. It takes 28 minutes and serves 4.
How to make it: Brown the beef to 160°F, drain it and set it aside. Soften the onion in olive oil, then add the garlic and rice and stir until the rice is lightly browned. Return the beef, add the seasonings, water and both cans of tomatoes, bring it to a boil, then cover and simmer on low for 20 minutes.
Why You’ll Love It
- One skillet, 28 minutes: the rice cooks right in the tomatoes.
- Toasted rice: a quick toast in olive oil gives it a nutty flavor and fluffy grains.
- A little heat: diced tomatoes with green chiles plus chili powder and cumin.
- Side or supper: serve it on its own or pile on toppings.
Ingredient Notes
Ground beef: 3/4 pound, browned and drained.
Olive oil, onion and garlic: 2 tablespoons oil, half a medium onion (diced) and 1 clove garlic (minced).
White rice: 3/4 cup, uncooked. Long-grain or jasmine rice both work.
Seasoning: 1/4 teaspoon oregano, 1/2 teaspoon each of chili powder and ground cumin, 1/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper.
Tomatoes and water: one 14.5-ounce can of diced tomatoes, one 10-ounce can of diced tomatoes with green chiles, and 1/2 cup water. Use the hot version of the green chile tomatoes for more heat.
Ingredients
- 3/4 pound ground beef
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 1 clove garlic, minced
- 3/4 cup white rice, uncooked
- 1/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup water
- 1 can diced tomatoes (14.5 ounces)
- 1 can diced tomatoes with green chiles (10 ounces)
How to Make Spanish Rice with Ground Beef
1. Brown the beef. Brown the ground beef in a large skillet over medium heat, stirring frequently, until it reaches 160°F on a food thermometer. Drain the grease and set the beef aside.
2. Soften the onion. Drizzle the olive oil into the skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
3. Toast the rice. Add the garlic and rice and stir frequently until the rice is lightly browned.
4. Add the beef, seasoning and tomatoes. Return the beef to the skillet. Add the oregano, chili powder, cumin, salt, pepper, water and both cans of tomatoes. Bring to a boil.
5. Simmer. Turn the heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.
The Secret to Flavorful Spanish Rice
It’s mostly in the order you do things:
- Brown and drain the beef first. Cook it to 160°F, pour off the grease and set it aside.
- Toast the rice in oil. Stir it with the garlic in the olive oil until it turns from translucent to lightly golden. Toasting gives the rice a nutty flavor and coats each grain in a little oil, which helps it cook up fluffy and less likely to clump.
- Use two kinds of tomatoes. One can of plain diced tomatoes and one with green chiles.
- Keep the lid on. Simmer covered on low for 20 minutes so the rice steams in the tomato juices.
- Check the rice, then the seasoning. If the liquid is gone but the rice is still firm, add a splash of water and give it a few more minutes. Taste at the end and add salt if it needs it.
- Let it sit. A few minutes off the heat with the lid on, then fluff with a fork.
Can You Put Ground Beef in Spanish Rice?
Yes. Browning ground beef first and cooking it together with the rice and tomatoes turns a side dish into a full skillet dinner. Any ground beef works; drain it well.
Variations
- Bell pepper: cook about 3/4 cup diced green bell pepper with the onion.
- Beef broth: use broth instead of water.
- Taco-style: stir in taco seasoning and frozen corn, and melt shredded cheese on top. For a full version of that, see our one pot Mexican rice casserole.
- Peas: fold frozen peas in at the very end so they stay bright green.
- Tomato sauce: swap the plain diced tomatoes for an 8-ounce can of tomato sauce.
- Shortcut: stir cooked white rice and tomato sauce into browned beef, onion and green pepper and heat it through.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours (1 hour if it’s above 90°F) in shallow covered containers. They keep 3 to 4 days.
Freezer: Freeze for 3 to 4 months. Thaw in the refrigerator, or reheat from frozen in the microwave or oven, which takes longer.
Reheating: Reheat covered, adding a splash of water, until it reaches 165°F. In the microwave, vent and rotate the dish. Don’t reheat leftovers in a slow cooker.
What to Serve With It
Serve it as is, or top it with shredded cheese, chopped tomatoes, avocado, green onions, sour cream, salsa or cilantro. Roll it into tortillas, or serve it next to any Mexican-style dinner like taco casserole or quick and easy taco soup.
More beef and rice: easy hamburger rice casserole, cozy beef and rice casserole and stuffed pepper casserole.
Frequently Asked Questions
Can you put ground beef in Spanish rice?
Yes. Brown it first, drain it, and cook it with the rice and tomatoes for a one-skillet meal.
What’s the secret to flavorful Spanish rice?
Toast the rice in oil before adding the liquid, and season with oregano, chili powder, cumin and tomatoes with green chiles.
What kind of rice should I use?
White rice; long-grain or jasmine both work.
What if the rice is still hard?
Add a splash of water, cover and simmer a few more minutes until tender.
How long does it take?
About 28 minutes from start to finish.
Final Notes
Brown, toast, simmer, and let the tomatoes do the rest. If you try it with bell pepper or peas, tell me in the comments how it turned out.
Spanish Rice with Ground Beef
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Ingredients
- 3/4 pound ground beef
- 2 tablespoons olive oil
- 1/2 medium onion diced
- 1 clove garlic minced
- 3/4 cup white rice uncooked
- 1/4 teaspoon oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 cup water
- 1 can diced tomatoes 14.5 ounces
- 1 can diced tomatoes with green chiles 10 ounces
Instructions
- Brown the ground beef in a large skillet over medium heat, stirring frequently, until it reaches 160°F on a food thermometer. Drain the grease and set the beef aside.
- Drizzle the olive oil into the skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
- Add the garlic and rice and stir frequently until the rice is lightly browned.
- Return the beef to the skillet. Add the oregano, chili powder, cumin, salt, pepper, water and both cans of tomatoes. Bring to a boil.
- Turn the heat to low, cover, and simmer for 20 minutes, or until all the liquid is absorbed.
Notes
Nutrition
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