Dinner

Spanish Rice with Ground Beef

Recipe Image 4

This Spanish rice with ground beef is basically comfort food that decided to throw a fiesta in your kitchen and invited all its best friends.

One bite delivers perfectly seasoned ground beef mingling with tender rice grains that have absorbed every drop of that rich, tomatoey goodness, while the Rotel adds just enough kick to keep things interesting.

The beauty of this recipe lies in its simplicity – everything cooks together in one skillet, creating layers of flavor that taste like you’ve been simmering this masterpiece all day.

That moment when you lift the lid after 25 minutes and see perfectly fluffy rice studded with colorful vegetables and savory beef is pure kitchen magic.

The aroma alone will have your family hovering around the stove asking “Is it ready yet?” approximately seventeen times.

This is the kind of meal that transforms a regular Tuesday into something special, proving that the best recipes don’t need fancy ingredients – just smart technique and a cast iron skillet that knows how to get the job done.

Ingredients

For the Base

½ pound lean ground beef
¾ cup diced green bell pepper, from one bell pepper
¾ cup diced white or yellow onion
1 teaspoon minced garlic
1 cup uncooked long grain white rice

For the Sauce

10 ounces Rotel Diced Tomatoes and Green Chilies, Original or Hot
8 ounces tomato sauce
1 tablespoon Homemade Taco Seasoning Mix
2 cups low sodium beef broth

For Finishing

½ cup frozen corn, don’t thaw
Chopped cilantro, optional

Optional Toppings

Shredded cheese, chopped tomatoes, chopped avocados, sliced green onions, sour cream, salsa

Instructions

Prepare the Beef

1 Place a deep 12-inch cast iron skillet or heavy-bottomed pan over medium-high heat. The cast iron skillet ensures even heat distribution and prevents hot spots that could burn the rice. Add the ground beef and cook, stirring frequently with a wooden spoon to break it up into small, uniform pieces, until browned and crumbly, about 5 minutes. You’ll know it’s ready when no pink remains and the beef has developed a nice caramelized color.
2 Drain or blot excess grease if necessary using paper towels. Leaving too much fat can make the final dish greasy, but a little bit adds flavor and helps with browning the vegetables.

Build the Flavor Base

3 Add the diced bell pepper, onion, and minced garlic directly to the skillet with the beef. Cook, stirring occasionally with a wooden spoon or silicone spatula, for 3 to 4 minutes, until the onion becomes translucent and the bell pepper has softened slightly. The vegetables should still have a bit of bite to them since they’ll continue cooking with the rice.
4 Add the uncooked long grain white rice, Rotel tomatoes with their juices, tomato sauce, and taco seasoning mix. Stir everything together thoroughly using a wooden spoon, making sure the rice is evenly coated with the tomato mixture and seasonings. This step is crucial for ensuring every grain of rice absorbs maximum flavor.

Simmer and Steam

5 Pour in the low sodium beef broth and stir well to combine all ingredients. Bring the mixture to a rolling boil over medium-high heat, which should take about 3-4 minutes. You’ll see bubbles breaking the surface consistently across the pan.
6 Once boiling, immediately reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 25 minutes. Resist the urge to lift the lid during this time – the steam is what cooks the rice to perfection. Set a timer and use this time to prepare your toppings.

Final Cooking Phase

7 Remove the cover and stir the mixture well with a fork to fluff the rice and check for doneness. The rice should be tender and most of the liquid should be absorbed. Stir in the frozen corn (don’t thaw it first – the residual heat will cook it perfectly), cover the skillet again, and continue to cook for another 5 minutes until all liquid has been absorbed and the rice is completely tender.
8 Remove from heat and let stand, covered, for 2-3 minutes. Stir well with a fork to fluff the rice and distribute the corn evenly. Garnish with freshly chopped cilantro if desired, and serve immediately with your choice of toppings.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results)

Deep 12-inch cast iron skillet or heavy-bottomed pan – Essential for even heat distribution and preventing rice from sticking or burning. The depth allows room for stirring without spillage
Wooden spoon or silicone spatula – Won’t scratch your cookware and provides better control when breaking up ground beef and stirring rice
Sharp chef’s knife and cutting board – Makes quick work of dicing vegetables uniformly for even cooking
Liquid measuring cup – Ensures accurate broth measurement, which is critical for proper rice texture

Helpful Upgrades

Kitchen scale – For more precise measurements, especially helpful if you’re doubling the recipe or want consistent results every time
Instant-read thermometer – Ground beef should reach 160°F (71°C) for food safety, though visual cues are usually sufficient
Fine-mesh strainer – Useful if your ground beef releases excess grease that needs draining

Nice-to-Have Options

Microplane grater – Perfect for fresh garlic if you prefer grating over mincing, adds more intense garlic flavor
Glass lid – Allows you to monitor the cooking process without lifting the lid and releasing steam
Bench scraper – Makes transferring diced vegetables from cutting board to pan neat and efficient

Recipe Variations and Dietary Modifications

Protein Variations

Ground turkey or chicken → Use same amount, add 1 tablespoon olive oil since leaner meats need extra fat for browning
Chorizo → Replace half the ground beef with ¼ pound chorizo, reduce taco seasoning by half since chorizo is already heavily spiced
Plant-based ground → Use ½ pound plant-based ground beef substitute, add 1 teaspoon smoked paprika for extra depth

Rice Alternatives

Brown rice → Increase cooking time to 35-40 minutes and add extra ½ cup broth since brown rice needs more liquid
Cauliflower rice → Add in final 5 minutes of cooking only, reduce broth to 1 cup to prevent mushiness
Quinoa → Use ¾ cup quinoa, reduce cooking time to 15 minutes after boiling

Heat Level Adjustments

Mild version → Use Rotel Mild and add 1 diced jalapeño for controlled heat
Spicy upgrade → Add 1-2 diced chipotle peppers in adobo sauce with the Rotel for smoky heat
Extra hot → Include 1 diced serrano pepper and use Hot Rotel

Vegetable Additions

Zucchini and yellow squash → Add 1 cup diced with the bell peppers
Black beans → Stir in 1 can drained and rinsed black beans with the corn
Mushrooms → Add 1 cup sliced mushrooms for extra umami depth

Nutritional Information and Health Benefits

Key Nutritional Highlights

This Spanish rice with ground beef provides approximately 385 calories per serving when divided into four portions. Each serving delivers a balanced combination of 22 grams protein from the lean ground beef, 45 grams carbohydrates primarily from the long grain white rice, and 12 grams fat. The dish provides 4 grams fiber from the vegetables and tomatoes, plus significant amounts of vitamin C from the bell peppers and tomatoes, iron from the beef, and B vitamins from the rice.

Health Benefits of Main Ingredients

The lean ground beef provides complete protein containing all essential amino acids necessary for muscle maintenance and repair, plus highly bioavailable iron and zinc. Bell peppers are nutritional powerhouses, offering more vitamin C than citrus fruits along with vitamin A and antioxidants like capsanthin. The Rotel tomatoes contribute lycopene, a powerful antioxidant that becomes more bioavailable when cooked, supporting heart health and potentially reducing inflammation. Long grain white rice provides quick energy and is easily digestible, while the onions and garlic offer prebiotic compounds that support digestive health.

Dietary Considerations

This recipe is naturally gluten-free and dairy-free as written. It’s suitable for those following Mediterranean-style eating patterns when paired with vegetables. Each serving contains approximately 35 grams net carbs, making portion control important for those managing blood sugar. The recipe is nut-free and can easily accommodate various dietary restrictions through simple substitutions.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Rotel tomatoes → 1 can (14.5 oz) diced tomatoes + 1 small diced jalapeño + ¼ teaspoon cumin for similar flavor profile
Taco seasoning mix → 1 teaspoon each: chili powder, cumin, paprika + ½ teaspoon each: garlic powder, onion powder + ¼ teaspoon cayenne
Beef broth → Chicken broth or vegetable broth work equally well, or use 2 cups water + 2 bouillon cubes
Fresh garlic → ¼ teaspoon garlic powder, though fresh provides better flavor

Budget-Friendly Swaps:

Lean ground beef → Ground turkey (often less expensive) or 80/20 ground beef (drain well after browning)
Bell pepper → Frozen bell pepper strips (use ½ cup, no need to thaw)
Fresh onion → 2 tablespoons onion powder mixed in with seasonings, though texture will differ

Pantry Emergency Substitutions:

Long grain white rice → Medium grain rice or jasmine rice (cooking time remains the same)
Tomato sauce → Tomato paste (3 tablespoons) + ½ cup water for similar consistency
Frozen corn → Canned corn, drained or fresh corn kernels from 1 ear

Pro Tips for Substitutions:

When using different rice varieties, maintain the 1:2 rice to liquid ratio for best results
Store leftover taco seasoning mix in an airtight container for up to 6 months

Make It Diabetes-Friendly

Carb Reduction Strategies:

Replace half the rice → Use ½ cup rice + 2 cups riced cauliflower to reduce carbs by approximately 20 grams per serving
Portion control → Serve ¾ cup portions instead of full cups, reducing carbs to about 25 grams per serving
Add extra protein → Increase ground beef to ¾ pound to improve protein-to-carb ratio

Fiber Enhancement:

Switch to brown rice → Increases fiber to 6 grams per serving and provides slower glucose release
Add extra vegetables → Include 1 cup diced zucchini and ½ cup diced tomatoes for added fiber and nutrients
Include beans → Add ½ cup black beans for 4 additional grams fiber and plant protein

Blood Sugar Management Tips:

Serve with healthy fats → Top with ¼ avocado slices or 1 tablespoon olive oil to slow carb absorption
Pair with protein → Add a side of Greek yogurt or extra cheese to balance the meal
Timing matters → Serve as lunch rather than dinner when metabolism is typically more active

Total Carb Reduction: These modifications can reduce net carbs from 35 grams to 18-22 grams per serving while maintaining satisfying portion sizes and flavors.

Perfect Pairing Suggestions

Beverage Pairings

A crisp Mexican lager or light beer complements the savory, slightly spicy flavors without overwhelming the dish. For wine lovers, a Tempranillo or Garnacha echoes the Spanish influence while standing up to the beef and tomatoes. Fresh lime agua fresca or horchata provide cooling, non-alcoholic options that balance the heat from the Rotel. Iced hibiscus tea adds a tart, refreshing contrast that cleanses the palate between bites.

Side Dish Recommendations

Warm flour tortillas or crispy tortilla chips turn this into an interactive meal where everyone can build their own portions. A simple avocado and lime salad provides creamy richness and cooling contrast to the warm spices. Mexican street corn (elote) or grilled zucchini with lime adds fresh vegetable elements that complement without competing. Refried beans or black bean salad creates a more substantial, restaurant-style plate.

Complete Meal Ideas

Start with fresh guacamole and chips as an appetizer, serve the Spanish rice as the main course with warm tortillas and Mexican crema, then finish with tres leches cake or churros with chocolate sauce for dessert. For casual entertaining, set up a build-your-own taco bar using this rice as the base, providing various toppings and letting guests customize their plates.

Occasion Suggestions

Perfect for weeknight family dinners when you need something satisfying but not complicated. Excellent for casual entertaining or potluck contributions since it travels well and feeds a crowd. Great for meal prep Sundays – makes excellent leftovers and can be portioned for the week ahead.

Pro Tips and Troubleshooting

Professional Techniques

Toast the rice in the beef drippings for 1-2 minutes before adding liquids – this creates a nutty flavor and helps prevent mushy rice. Always use a 2:1 liquid to rice ratio and resist stirring during the simmering phase, which can break rice grains and create a gummy texture. Let the finished dish rest off heat for 5 minutes before serving to allow residual steam to finish cooking and flavors to meld.

Common Mistake Prevention

Never lift the lid during simmering – this releases essential steam and can result in unevenly cooked rice. If your rice seems too dry after 25 minutes, add 2-3 tablespoons hot broth and continue cooking rather than adding cold liquid. Don’t skip draining excess beef fat – too much grease will make the final dish heavy and can prevent proper rice absorption.

Storage and Reheating

Store leftovers in the refrigerator for up to 4 days in airtight containers. Reheat in the microwave with 1-2 tablespoons water or broth to restore moisture, or reheat in a skillet over low heat, stirring gently. This recipe freezes well for up to 3 months – thaw overnight in refrigerator before reheating.

Scaling and Make-Ahead

Double the recipe easily in a large Dutch oven, increasing cooking time by 5-10 minutes. For make-ahead preparation, complete through step 6, then refrigerate. Reheat gently with additional broth before adding corn and finishing. The flavors actually improve after sitting overnight, making this an excellent meal prep option.