Skillet Spanish Rice With Ground Beef

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 08/6/19
Skillet Spanish rice with ground beef

Diana Rattray

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 servings
Nutrition Facts (per serving)
524 Calories
14g Fat
59g Carbs
41g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 524
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 26%
Cholesterol 106mg 35%
Sodium 739mg 32%
Total Carbohydrate 59g 22%
Dietary Fiber 4g 14%
Protein 41g
Calcium 118mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This skillet Spanish rice is made with ground beef and seasonings. With a shredded cheese and bacon topping, the dish makes a satisfying everyday family meal, and it's a snap to prepare and cook. Add some refried beans for a Tex-Mex touch, or serve it with simple dressed arugula or mixed greens.

See the reader comments and suggestions for some additional ideas and shortcuts.

Serve this flavorful ground beef Spanish rice with biscuits and a tossed salad for a delicious dinner.

See Also
Spanish Rice with Beef

Ingredients

  • 3 strips bacon
  • 1 pound extra-lean or lean ground beef
  • 1 medium onion, chopped
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, finely minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup water
  • 1/2 cup ketchup
  • 3/4 cup long grain rice, uncooked
  • 1 teaspoon chili powder
  • 2 teaspoons sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt, or more, as needed
  • dash black pepper
  • Optional Garnish: Shredded Mexican blend, Monterey Jack, or Cheddar cheese

Steps to Make It

  1. In a large skillet, cook the diced bacon until crisp; remove to paper towels to drain.

  2. Leaving about 1 to 2 teaspoons of bacon grease in the pan, brown the ground beef, stirring and breaking up as it cooks.

  3. Add the onion and green bell pepper to the ground beef; cook until onion is softened. Add garlic and cook, stirring, for 1 minute.

  4. Add the tomatoes, water, ketchup, rice, chili powder, sugar, and Worcestershire sauce, 1/2 teaspoon salt, and a dash of pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook for about 30 minutes, or until rice is tender.

  5. Top with crumbled bacon and shredded cheese, if desired.

Reader Comments and Suggestions

"I needed to make a super quick skillet dish tonight for my busy family, tried this and it was a hit! I increased all ingredient quantities by 50% and still my family of five polished off the whole dish! Will double next time. I didn't have time tonight for chopping onions, garlic, and peppers, so instead I used 1 tablespoons of dried minced onion, 1 1/2 teaspoons of garlic powder and two 10-ounce cans of Original Rotel tomatoes instead of plain diced ones. Added a little extra chili powder, and a smidge of oregano, too. Melted shredded cheddar on top, served with steamed green beans and whole wheat bread. The verdict was unanimous--YUM!!" Leslie

"This was a pretty good recipe that took under 45 min. start to finish. I did make a couple of changes. I omitted the bacon( as I didn't have any) and sugar...the ketchup makes it plenty sweet. I also added a little taco seasoning to give it more flavor and a can of olives that I stirred in 10 min. before it was done." F.P.

"Very easy, very tasty and I will definitely make it again. My only differences were that I used stewed, home grown tomatoes with some Italian seasoning added to them, some chopped baby carrots and diced squash, that needed to be cooked, and I did not use bacon. It was very good and this will definitely go into my recipe box!" B.B.

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