Spanish rice is one of those dishes that people either love or hate. I happen to be in the former camp, which is why this recipe for Baked Spanish Rice and Beef has been a favorite in my house since I was a kid. It’s easy to make but still feels like you’re eating something special with all the spices mixed throughout. And it can be made up ahead of time too!
prep: 10 mins cook: 1 hr 15 mins total: 1 hr 25 mins Servings: 4 Yield: 4 servings
½ teaspoon dried thyme
1 cup chopped onion
1 (28 ounce) can diced tomatoes
1 (16 ounce) package ground beef
1 teaspoon chili powder
1 cup chopped green bell pepper
1 teaspoon browning sauce (such as Kitchen Bouquet®)
1 cup uncooked long grain rice
½ teaspoon ground black pepper
1 teaspoon salt
Preheat the oven to 350 degrees F (175 degrees C).
Heat a 4- to 6-quart Dutch oven over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomatoes, rice, onion, green bell pepper, browning sauce, salt, chili powder, pepper, and thyme. Cover.
Bake in the preheated oven, stirring after 20 minutes, until rice is tender, about 1 hour 10 minutes.
Per Serving: 440 calories; protein 24.9g; carbohydrates 49.5g; fat 14.2g; cholesterol 71mg; sodium 1117.2mg.