Mark's Quick Beef Spanish Rice

Mark's Quick Beef Spanish Rice

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Recipe by  Mark

“My version of Spanish Rice that's quick, inexpensive and good.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring the water to a boil in a saucepan with a lid, sprinkle in the rice, stir in the salt, and cover. Reduce heat and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Place the ground beef in a skillet with a lid, sprinkle with salt and pepper, and brown over medium heat, breaking it up as it cooks, until the meat is crumbly and no longer pink inside, about 10 minutes. Remove the beef and skim off most of the fat from the skillet, leaving about 2 teaspoons. Stir the onion and bell pepper into the skillet with the reserved drippings, and cook and stir until the onion is translucent, about 5 minutes.
  3. Scoop the cooked rice into the skillet, stir to break up the rice, and pour in the tomatoes and cooked ground beef. Stir everything together, cover, and cook over low heat until the flavors have blended and the dish is hot, about 10 minutes.

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Reviews (5)

Rate This Recipe


Terrific! Since I don't like Rotel tomatoes, I used salsa and sprinkled cheddar cheese on top and baked until cheese was melted.



Good and Quick!

Ben Ridenour

Ben Ridenour

Kind of bland really. I sauteed to beef with onions & peppers and made to rice with beef broth. I used plenty of salt and pepper but it needed seasoning. The spicy tomatoes did give some flavor but definitely not enough!

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Amount Per Serving (4 total)

  • Calories
  • 417 cal
  • 21%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 634 mg
  • 25%

Based on a 2,000 calorie diet



previous recipe:

Spicy American Spanish Rice


next recipe:

Spanish Rice Bake