Recipes

Spanish Rice Bake

Looking for the ultimate comfort food that doesn’t require a culinary degree? This Spanish Rice Bake is about to become your new weeknight hero! Imagine all your favorite Tex-Mex flavors melding together in one gloriously cheesy, perfectly spiced casserole that practically makes itself.

Spanish Rice Bake

What makes this dish truly special is how the rice slowly absorbs all those savory flavors while cooking, creating layers of taste in every bite. The melty cheddar cheese forms that irresistible golden crust on top, while the hint of cumin and chile sauce gives it that authentic southwestern kick that’ll have everyone asking for seconds.

Spanish Rice Bake

Ingredients

Spanish Rice Bake

For the base:

  • 1 pound lean ground beef
  • ½ cup finely chopped onion
  • ¼ cup chopped green bell pepper
  • 1 (14.5 ounce) can canned tomatoes
  • 1 cup water
  • ¾ cup uncooked long grain rice

For the seasoning:

  • ½ cup chile sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon Worcestershire sauce
  • 1 pinch ground black pepper

For topping:

  • ½ cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro
Spanish Rice Bake

Steps

Spanish Rice Bake
  1. Preheat your oven to 375°F (190°C). Position rack in the center for even heat distribution. Make sure your 2-quart casserole dish is ready nearby.
  2. Brown the ground beef in a large skillet over medium-high heat for about 5-7 minutes until no pink remains. Look for a nice caramelization on the meat for better flavor. Drain excess fat thoroughly by tipping the pan and using a spoon to remove it, or use a colander (this prevents a greasy final dish).
  3. Transfer the drained beef to a large pot over medium-low heat. The larger pot gives ingredients room to combine properly without spilling over during simmering.
  4. Add the onion, green bell pepper, tomatoes (with their juice), water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce, and black pepper. Stir thoroughly to ensure the rice is completely submerged in liquid, otherwise it won’t cook properly.
  5. Bring the mixture to a gentle simmer (small bubbles around the edges), then reduce heat to low and let it cook for 30 minutes. Stir occasionally (about every 5-7 minutes) to prevent sticking and ensure even cooking. The mixture should reduce slightly but still remain somewhat saucy—the rice will continue absorbing liquid in the oven.
  6. Transfer the mixture to a 2-quart casserole dish. Press down firmly with the back of a spoon to create an even, compact surface—this helps the rice finish cooking evenly and creates a nice base for the cheese. The mixture should be slightly moist but not soupy at this point.
  7. Sprinkle the shredded Cheddar cheese evenly over the top, making sure to cover the entire surface for that perfect golden crust.
  8. Bake uncovered at 375°F (190°C) for 10-15 minutes, or until the cheese is completely melted and bubbling around the edges with light golden spots appearing. If you want a more golden top, switch to broil for the final 1-2 minutes, watching carefully to prevent burning.
  9. Remove from oven and let stand for 5 minutes before serving—this resting time allows the casserole to set and makes serving neater. Garnish with the chopped fresh cilantro just before serving for the brightest flavor and color.
Spanish Rice Bake

Smart Swaps

  • Use brown rice instead of white rice (increase simmering time to 45 minutes and add an extra ¼ cup water)
  • Substitute ground turkey for beef (add 1 tablespoon olive oil when browning to maintain moisture)
  • Try fire-roasted diced tomatoes instead of regular for a smoky depth
  • Replace chile sauce with salsa (same amount) for a chunkier texture

Make It Diabetes-Friendly

  • Use cauliflower rice instead of regular rice (reduces carbs by approximately 22g per serving)
  • Reduce water to ½ cup when using cauliflower rice
  • Cut brown sugar completely and add ¼ teaspoon smoked paprika for depth without sugar
  • Use reduced-fat cheese and increase to ¾ cup for better coverage with less fat
  • Add 1 cup diced zucchini with the peppers to increase fiber and volume with minimal carb impact

Pro Tips

  • For the perfect rice texture, avoid opening the lid during the 30-minute simmer
  • Slightly undercook the rice during simmering (keep it a bit al dente) as it will continue cooking in the oven
  • Let the casserole rest for 5-10 minutes after baking for easier serving
  • This dish actually tastes even better the next day—make ahead and reheat at 350°F (175°C) for 20 minutes covered with foil

Subscribe for daily recipes. No spam, just food.