Beef Entrée

Spanish Beef and Rice

This is based off of a Rachael Ray recipe that I have had saved for years but never tried.  (It’s literally been in my food recipe box since 2004!)  The funny thing is that I didn’t even serve it for dinner.  I tasted it and really liked it.  But I froze half of it and doctored up the other half to make stuffed peppers.  (That recipe will be up soon!)  The little bit that I tasted, however, was very yummy.  This is a good way to change up your typical weeknight meals.

Start with the rice…

  • Heat 2 cups beef stock with 1.75 cups water and 1 tablespoon butter.

  • Bring to a boil, then add 2 cups rice.  (I used 1 cup brown and 1 cup white.)

  • Reduce heat, cover, and cook for about 20 minutes (until the liquid is absorbed).

Meanwhile, start the beef…

  • Heat a large skillet over medium-high heat.
  • Add 1 tablespoon EVOO.

  • Once the oil is hot, add 1 package of ground beef.

  • Season with s&p.

  • Break up the need with a wooden spoon.
  • While the meat is cooking, chop 1 onion, 4 cloves of garlic, and 1 green pepper.

  • Once the meat is brown, add the onion, garlic, and pepper.

  • Stir and cook until the veggies are tender, about 7 or 8 minutes.

  • While the mixture is cooking, chop a couple of handfuls of parsley.  (You want about 1/4 cup.)

  • Once the veggies are tender, add 2 cups tomato sauce.

  • Then, add 2 teaspoons of ground cumin and the 1/4 cup of chopped parsley.

  • Bring the mixture to a bubble, then reduce the heat to low.
  • Simmer for about 10 minutes.
  • Add the rice and stir.

That’s it!  It’s pretty simple.  There is definitely enough of this recipe to feed a family of 4 for 2 nights.  I froze half of the meat mixture (which is about 3 cups).  I then transformed the other half into a yummy stuffed pepper dish just by adding a few ingredients.  Stay tuned for that recipe soon!



I'm a middle school math teacher by day and a total food enthusiast by night.

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