Spanish Rice with Beef
Transport your taste buds to a flavorful fiesta with this hearty Spanish Rice with Beef recipe! A one-pan wonder, this dish combines tender ground beef, aromatic sautéed vegetables, and perfectly seasoned long-grain white rice simmered in a rich blend of chicken broth, tomato sauce, and diced tomatoes. Infused with smoky paprika, earthy cumin, and a subtle kick of chili powder, every bite delivers bold, authentic flavors. Simple yet satisfying, it comes together in just 50 minutes, making it a perfect weeknight dinner option. Serve it on its own or pair it with a crisp green salad for a complete, crowd-pleasing meal. Garnished with fresh parsley, this dish is as visually vibrant as it is delicious!
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Recipe Information
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1.5 cups long-grain white rice
- 2.5 cups chicken broth
- 1 cup tomato sauce
- 1 cup diced tomatoes, canned
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or saucepan over medium heat. Add the olive oil and ground beef. Cook the beef until browned, breaking it into small pieces with a spoon, about 5-7 minutes. Drain any excess grease and set the beef aside.
In the same skillet, add the diced onion and green bell pepper. Sauté for 3-4 minutes or until the vegetables are softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the uncooked white rice to the skillet and stir to coat it with the oil and vegetable mixture. Toast the rice for 1-2 minutes, stirring frequently, until lightly golden.
Pour in the chicken broth, tomato sauce, and diced tomatoes. Stir well to combine.
Add the cooked ground beef back into the skillet, along with the paprika, cumin, chili powder, salt, and black pepper. Stir to evenly distribute the seasonings.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, remove the skillet from the heat and let it sit for 5 minutes with the lid on. Fluff the rice with a fork before serving.
Garnish with freshly chopped parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 18.3 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2611 mg | 56% | |
*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.
