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Home » Food » Spanish Rice

Spanish Rice

December 1, 2017 by Kimberly Killebrew · 41 Comments

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My mom is a phenomenal cook.  Growing up she would regularly make dishes from all around the world and it’s no wonder I’ve acquired the same passion for international cuisine.  She would make authentic dishes from various regions of the world and then incorporate those flavors and styles into her own recipes.

Among our favorite dishes were some of her very quick and simple ones that she’d make on busy weeknights.  Her Spanish Steaks are one example – super easy to make but thoroughly mouth-watering and a dish we always looked forward to.  The aroma the floods the house as these are cooking is simply heavenly!

Another one we really loved was a simple dish she called “Spanish Rice.”  This one-pot meal is full of flavor, hearty and satisfying, and takes just minutes to make.  It’s also a great dish to double up and have as convenient leftovers the next day.  This Spanish Rice is a nostalgic dish for me because it’s one of the very first dishes I helped my mom make.  As a 4 and 5 year old I’d sit up on the kitchen counter, eager to help, and my mom would give me the task of browning the ground beef and stir in the remaining ingredients.  It gave me a sense of achievement to see the finished dish come together and inspired my future appetite for cooking.

Easy and delicious, this Spanish Rice is sure to become part of your busy weeknight meal rotation!

Let’s get started!

Brown the ground beef in a stock pot until most of the pink is gone.  Add the onions and cook for 2-3 minutes.

Add the bell peppers and cook for another 4-5 minutes.  Stir in the spices and add the rice.

Add the V8 juice and tomatoes and bring to a boil.  Reduce the heat to low, cover and simmer 20 minutes.

Serve as a main dish with salad.

Enjoy!

Spanish Rice

Kimberly Killebrew
Easy, quick and full of flavor, this Spanish Rice is sure to become part of your weeknight meal rotation!
Print Recipe
4.66 from 23 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings (or 6 larger servings)
Calories 333 kcal

Ingredients
 
 

  • 1 pound ground beef
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 1 yellow or orange bell pepper, seeded and diced
  • 1 large yellow onion, diced
  • 1 14 ounce can petite diced tomatoes
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • best homemade chili powder (highly recommended)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 cups rice
  • 1 46 ounce bottle V8 100% Vegetable Juice (about 5 1/2 cups)

Instructions
 

  • Brown the ground beef in a stock pot until most of the pink is gone.  Add the onions and cook for 2-3 minutes.  Add the bell peppers and cook for another 3-4 minutes.  Stir in the spices and the rice.  
  • Add the V8 juice and tomatoes and bring to a boil.  Reduce the heat to low, cover and simmer for 20 minutes. 

Nutrition

Calories: 333kcal | Carbohydrates: 41g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 628mg | Potassium: 325mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1185IU | Vitamin C: 51mg | Calcium: 30mg | Iron: 1.9mg
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41 Comments →

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41 Responses

  1. Ken says

    January 3, 2022 at 10:25 pm

    Try using salsa whatever heat range you like a great substitute

    Reply
  2. Linda Bryan says

    August 20, 2021 at 8:08 am

    I made this version of Spanish Rice for a church dinner and received many compliments. It was a little different and was reported as DELICIOUS. I doubled the recipe and was able to freeze
    a little. I used brown rice and cooked it a little longer. It has become a favorite meal for me. Passed the recipe to a few friends who enjoyed it at the church dinner. Thank you!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      August 21, 2021 at 9:31 am

      Wonderful, Linda, I’m so happy it was a hit, thank you very much!

      Reply
  3. Darlene Brown says

    April 10, 2021 at 1:27 pm

    I use real garlic and real onions in mine. also, a can of Rotel drained. If I want a kick to it, I use Rotel hot (drained) or jalapeno

    Reply
  4. Sheri Boren says

    February 9, 2021 at 6:20 pm

    I’m being nice with the 3 stars, I followed the directions exactly, and my rice came out gummy, and I used a good rice. I ended up adding more seasoning because I wanted a little more. Thank you so much, for a classic recipe, look forward to trying more recipes.

    Reply
  5. Wendy says

    July 1, 2020 at 9:00 am

    La receta es muy buena, pero tu mami le puso español como le pudo poner irlandés ja ja ja ja. El consumo de arroz en España es muy alto y de mil maneras desde el típico arroz blanco pasando por las paellas, arroz con costra, arroz a banda(no tiene música ja ja ja ja, aunque al comer oigas una sinfonía de lo delicioso que está), nunca se me hubiera ocurrido mezclarlo con carne picada pero debe de estar delicioso. Lo que sí hice una vez que quería cambiar un poco es con atún en aceite y hiervas mediterráneas, la locura!. Son de esos inventos que se te ocurren de repente y funcionan
    Cuidaros mucho y Gracias

    Reply
  6. Sandy says

    October 11, 2019 at 10:48 am

    I make this as directed, EXCEPT I double the seasonings. We like a bigger punch in the flavor. Otherwise, we love it. Is easy. My grandkids love help making it. I’ve added it to my FAVORITES.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 12, 2019 at 12:34 pm

      That’s fantastic, Sandy, I’m glad you all enjoyed it and appreciate the feedback!

      Reply
  7. Denise says

    June 8, 2019 at 3:41 pm

    How would you adjust to make 1/2 recipe?

    Reply
  8. MEL THOMPSON says

    November 24, 2018 at 5:45 pm

    What I love about Spanish Rice (not Mexican Rice), is the variety of ingredients that can be added or subtracted. My wife leaves out the peppers, adds diced ham, Vienna Sausage, and sometimes frozen Okra. And the leftovers are even tastier! Oh, did I forget? Sprinkle with Parmesan cheese, Tabasco, and with garlic/cheese toast on the side.

    Reply
  9. Patricia says

    October 26, 2018 at 8:37 am

    This sounds very mich like a recipe my mom
    made back in the 60s / 70s, except she used
    plain tomato juice and much fewer peppers
    (family preference). My 11 year old brother
    swore he coulld smell it cooking from his bus
    stop in the afternoon. With 5 kids there were
    never any leftovers.

    Reply
  10. Mel says

    March 15, 2018 at 10:16 pm

    Looks like a great recipe. Just wondering what kind of rice you use.

    Reply
    • Kimberly @ The Daring Gourmet says

      March 15, 2018 at 10:32 pm

      Hi Mel, the amount of liquid and cooking time are both calculated for white rice. You can use any kind of white rice you like, I used long-grain rice this time.

      Reply
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