Spanish Rice
Comforting Spanish rice with lean beef, peppers and tomato. Low-sodium tips, make-ahead steps, and how to turn it into stuffed peppers or cabbage.
This Spanish rice recipe comes to us courtesy of the Spice of Life Cookbook by Treva Davis (no longer in print).
Submitted by: Treva from Dousman, WI, USA
Yield: Makes Six 2 Cup Servings
- Brown lean ground beef with onion and pepper, then simmer with tomatoes, V8, spices and cooked rice for 40 minutes to blend flavors.
- Use low-sodium canned goods and drain or rinse cooked meat to keep the dish lean and lower in salt.
- This recipe is versatile: it improves after a day, freezes well, and can be used to stuff peppers or cabbage.
Spices
Featured in this Recipe
Preparation Instructions:
- In a medium skillet brown meat, onion and green pepper until meat is no longer pink. Turn off heat and drain meat juices.
- Wipe fat from skillet with paper towels. If desired wash meat by placing in a sieve and running hot water through it.
- Add meat mixture and remaining ingredients to 4 quart sauce pan. Cover and simmer on low heat 40 minutes.
- The slow cooking allows the flavor to blend and green pepper and onion to become tender. In fact, this will actually taste better the next day, as do many casserole or combination dishes.
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More About This Recipe
This recipe also may be used to stuff cabbage, peppers or your face.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes. Swap the beef for cooked lentils, black beans, cooked TVP, or extra sautéed mushrooms and vegetables. Add a bit of oil when sautéing and boost the spices or a splash of vegetable broth for extra flavor.
Can I use uncooked rice or brown rice instead of cooked white rice?
The recipe calls for cooked rice. If you want to use uncooked white rice, cook it in the sauce with about 1 to 1 1/4 cups extra liquid and simmer until tender, about 18 to 22 minutes. For brown rice, cook it separately first because it needs more time and liquid, then stir into the sauce to finish.
How can I reduce the sodium in this dish?
Use low-sodium or no-salt canned tomatoes and V8, choose no-salt ketchup, and drain or rinse the browned meat. Taste before adding any table salt; add herbs, citrus, or a splash of vinegar to boost flavor without salt.
Can I make this ahead and freeze it?
Yes. Cool completely, portion into airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of water or broth, or reheat in the microwave, stirring occasionally.
How do I use this mixture to stuff peppers or cabbage?
For peppers: cut tops off and remove seeds, par-boil or roast peppers 5 to 10 minutes, stuff with the rice mixture, top with a little cheese if desired, and bake at 350°F for 30 to 35 minutes. For cabbage: blanch large leaves until pliable, fill and roll, place seam-side down in a baking pan with extra tomato sauce, and bake covered at 350°F for 45 to 60 minutes.
Why does the recipe tell me to drain and rinse the browned meat?
Draining and rinsing removes excess fat and pooled juices so the final dish is not greasy. It also reduces some sodium if you used salted meat. Wiping the skillet keeps the flavor concentrated in the sauce rather than in leftover fat.
How can I adjust the heat level?
To make it milder, cut back on the chili powder and omit any hot paprika or jalapeño. To make it spicier, add cayenne, crushed red pepper, hot paprika, diced jalapeños, or more chili powder to taste.
Can I make this recipe vegetarian?
Yes. Swap the beef for cooked lentils, black beans, cooked TVP, or extra sautéed mushrooms and vegetables. Add a bit of oil when sautéing and boost the spices or a splash of vegetable broth for extra flavor.
Can I use uncooked rice or brown rice instead of cooked white rice?
The recipe calls for cooked rice. If you want to use uncooked white rice, cook it in the sauce with about 1 to 1 1/4 cups extra liquid and simmer until tender, about 18 to 22 minutes. For brown rice, cook it separately first because it needs more time and liquid, then stir into the sauce to finish.
How can I reduce the sodium in this dish?
Use low-sodium or no-salt canned tomatoes and V8, choose no-salt ketchup, and drain or rinse the browned meat. Taste before adding any table salt; add herbs, citrus, or a splash of vinegar to boost flavor without salt.
Can I make this ahead and freeze it?
Yes. Cool completely, portion into airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove with a splash of water or broth, or reheat in the microwave, stirring occasionally.
How do I use this mixture to stuff peppers or cabbage?
For peppers: cut tops off and remove seeds, par-boil or roast peppers 5 to 10 minutes, stuff with the rice mixture, top with a little cheese if desired, and bake at 350°F for 30 to 35 minutes. For cabbage: blanch large leaves until pliable, fill and roll, place seam-side down in a baking pan with extra tomato sauce, and bake covered at 350°F for 45 to 60 minutes.
Why does the recipe tell me to drain and rinse the browned meat?
Draining and rinsing removes excess fat and pooled juices so the final dish is not greasy. It also reduces some sodium if you used salted meat. Wiping the skillet keeps the flavor concentrated in the sauce rather than in leftover fat.
How can I adjust the heat level?
To make it milder, cut back on the chili powder and omit any hot paprika or jalapeño. To make it spicier, add cayenne, crushed red pepper, hot paprika, diced jalapeños, or more chili powder to taste.
An outstanding rice dish! The spices blend together perfectly.
I personally have sampled Treva Davis" spanish rice recipe on several occasions. She has a knack for Throwing together an array of leftovers, which were left behind by her grandkids, and turned into a delicious meal!