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Spanish Rice with Ground Beef

I don't know the origin of this recipe, but it's one that has been in my family for a long time. I can remember eating it often as a little girl.—Beverly Austin, Fulton, Missouri
  • Total Time
    Prep: 5 min. Cook: 30 min.
  • Makes
    6 servings


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 tablespoon chili powder
  • 1 bottle (32 ounces) tomato or vegetable juice
  • 1 cup uncooked long grain rice
  • 1/2 teaspoon salt


  • In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.
Nutrition Facts
1 cup: 304 calories, 10g fat (4g saturated fat), 47mg cholesterol, 662mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 18g protein.

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Average Rating:
  • thebigapple
    Aug 30, 2020

    Great recipe! Quick and easy to make with just a few ingredients. I've made this twice with ground meat and might try it next with vegetable protein for the non-meat eaters in my household.

  • Josephine
    Jul 7, 2020

    I added a tsp of smoked paprika :-P

  • fleetwood2
    Jan 7, 2020

    This was really good. I added a cup of frozen peas and carrots at the end. Before serving I topped it with a Mexican cheese blend. I will definitely make this again.

  • Erin
    Aug 19, 2019

    Could this be made using barley instead? I am on a very special diet for health reasons. What about brown rice?

  • Ingrid
    Jun 24, 2018

    Love this recipe. Easy and delicious. Made as written except I substituted a small can of green chilies since I didn't have a green pepper on hand. Very good that way, too!

  • Donna
    Feb 3, 2018

    Great recipe. Not a million ingredients. Simple and delicious! The only changes I made was to double the ingredients so I would have leftovers and instead of tomato juice I used crushed tomatoes and cooked my rice separately so it wouldn't dry up all of the liquid. Thank you for a dish like my Mom used to make. Comfort food for a cold Syracuse, N.Y. winter night!

  • Heavens_IL
    Apr 6, 2016

    I tried this the other day and it was good. The only thing I would do differently in the future is to use half tomato juice and half water. It really had too much tomato taste for me. I added cheese on top but otherwise did it as written.

  • mary12059
    Dec 30, 2015

    Would use this recipe again. I add cheese on top as I served it. I don't have the juice so l use tomato sauce and rotel

  • Shoozie
    Dec 21, 2015

    I made this dish a few months back, forgot to save it. So I searched and searched and found it again. It is so delicious! I am going to add a bit more V8 juice and more rice to adjust the beef to rice ratio. When I was young and my mom made spanish rice she had lots of mouths to feed so more rice than meat. I may end up reverting to the original if its a mess. I totally recommend this recipe :)

  • Hungrymom113
    Nov 17, 2015

    Ok so i made this today for dinner, because i had everything in hand eccept tomato juice so i used a 15oz can of tomato sauce and add 15oz of water, it tastes really really good, i added some sofrito i had frozen in a ice cube tray and some sazon seasoning yummmmmm, all i can say is the rice is taking forever to cook,maybe its the substitute of tom sauce maybe i used more than one lb of meat idk, its like some of the rice its tender and some it still crunchy, so I added 3/4cp water (all the liquid had already absorbed)and turned up the heat so im hoping it evens out. But super easy to throw together,tastes great,smellls amazing, just taking a little longer than i hoped to actually be severable. Still five stars because im feeling like the rice not cooking even is my fault .