Spanish Beef Rice
Bursting with bold flavors and vibrant colors, this Spanish Beef Rice is a one-pot wonder that seamlessly blends tender, seared beef, fragrant spices, and perfectly cooked long-grain rice. This hearty and comforting dish features a medley of aromatic ingredients like paprika, cumin, and oregano, balanced by the sweetness of sautéed onions, bell peppers, and diced tomatoes. Simmered in a rich broth, the rice absorbs the robust flavors while frozen peas add a subtle pop of freshness and vibrant green color. Ready in just over an hour, this easy-to-follow recipe is perfect for a satisfying family dinner or meal prep. Garnish with fresh parsley for a splash of brightness, and serve a dish that feels both rustic and delightfully indulgent. Ideal for fans of Spanish-inspired cuisine, this recipe is your gateway to a delicious, no-fuss meal your guests will rave about!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound beef stew meat (cut into bite-sized pieces)
- 1 large yellow onion (diced)
- 1 large red bell pepper (diced)
- 3 cloves garlic cloves (minced)
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 14.5 ounces diced tomatoes (canned)
- 3 cups chicken or beef broth
- 1.5 cups long-grain white rice
- 1 cup frozen peas
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the beef stew meat and sear until browned on all sides, approximately 5–7 minutes. Remove the beef from the skillet and set aside.
Reduce the heat to medium and add the diced onion and red bell pepper to the skillet. Sauté until softened, about 5 minutes.
Add the minced garlic, paprika, cumin, oregano, salt, and black pepper to the vegetables. Stir and cook for 1 minute until the spices are fragrant.
Mix in the tomato paste and cook for another minute, ensuring everything is coated.
Add the canned diced tomatoes and broth, stirring well to combine. Bring the mixture to a gentle boil.
Return the seared beef to the skillet, then stir in the rice. Make sure the rice is evenly distributed in the liquid.
Reduce the heat to low, cover the skillet, and let it simmer for 25–30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Add the frozen peas to the skillet and cook for an additional 5 minutes, uncovered, until the peas are warmed through.
Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 47.5 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 3953 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
