Spanish Rice Bake

Spanish Rice Bake


"Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro."

Ingredients 1 h {{adjustedServings}} servings 350 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 604 mg
  • 24%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
  3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
  4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
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Reviews 729

  1. 1050 Ratings


I was impressed and thought this was very good!!! My husband however, thought it was too sweet. So next time, I'll omit the brown sugar and reduce the amount of chili sauce by half, replacing the rest with tomato sauce. A little tip for those that those that had a problem with the rice taking longer to cook or that it wasn't finished, it could be from stirring it around too often while the rice is cooking. I did not lift the lid from the pan while it simmered to prevent the steam from escaping (which is what cooks the rice) and it came out perfectly. Also, there's no sense in browing the meat and transferring it to another pot. Just start off browning the meat in a large pot and adding all of the other ingredients as directed.

Lisa Chase Simon

This has become a staple in our home, we have it every 2-3 weeks. I typically try and use brown rice because it's healthier and sometimes use the Asian style chili sauce for its sweetness (to suit the kids' taste). We love this, thank you! **updated comments: why dirty 3 pans? Make it in a dutch oven or similar cast iron pan, brown the meat in it, throw all the other ingredients in, let it cook and then throw the whole thing in the oven. 1 dish to wash!**


Delish and easy! I followed the advice of other reviewers and used salsa instead of chili sauce. To make it simpler (with less clean-up), I cooked everything in one pot and served it right out of the pot. Instead of baking it with cheese on top, I garnished each serving with a dollop of fat free sour cream. This recipe is a keeper! By the way, don't touch the rice while it's cooking. Just put the lid on the pot and simmer for 25 - 30 minutes or else it will get gluey.