Hearty Spanish Rice Bake

Hearty Spanish Rice Bake

Hugh 2

"Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients."

Ingredients 1 h {{adjustedServings}} servings 430 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1074 mg
  • 43%

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. Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
  4. Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
  5. Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.
Tips & Tricks
Chef John's Chicken and Rice

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  • Cook's Note:
  • The original recipe called for using a 2-quart casserole dish which I upgraded to a 2 1/2-quart casserole dish because of the addition of the optional ingredients. I did not want to overfill a 2-quart casserole dish.
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Reviews 5

  1. 5 Ratings


This is a tasty recipe...my family all came back for seconds commenting on how good it was. It looks like a lot of ingredients but I just sliced and diced everything, measured all of the dry ingredients into a small bowl, and pulled the rest of the ingredients out of the pantry before I started browning the meat. Everything went fast after that. I like spicy and my family does too, but not as spicy as me, therefore I left out the sliced jalapenos and used Hot Rotel Tomatoes instead. I used a cup of cheese in the mix but probably closer to a 1-1/2 cups on top; served it with sour cream (a must) and tortilla chips. The next day I used the left overs for burritos, perfect and didn't need additional cheese. Will make again, thanks for sharing.


I tweaked this using sriracha, 1 cup mild salsa, 1/2 c water, large can of corn, diced green chilis, chopped 1 garden tomato. Browned extra beef in garlic and taco seasoning early in the day and made the rest later. Added extra cheese (my family likes things cheesy)!! Served with sour cream and the new Keebler jalapeƱo cornbread crackers. Yum!!! Everyone loved it - and if you're going to cook - don't you want everyone to love it?? Enjoy!


It's a winner! Good mix of flavors. I lined the casserole dish with tortilla chips for a little shell. Also had some sour cream on the side for a cool taste with the dish. Good stuff. And more importantly, hubby liked it! Following the directions it's mild. I used the original style Rotel. If you want a kick, I suggest more cayenne or hot Rotel.