Skillet Spanish Rice With Ground Beef the Spruce

This Easy One Pot Spanish Rice will quickly become a family favorite! We use fresh ingredients that you most likely have on hand.  Chicken stock for added flavor along with mexican spices…even a pepper if you like a little heat!

What makes this Spanish Rice recipe the best?

• We fresh veggies for some crunch.  Chicken stock instead of water to boost the flavor and lots of cumin for that authentic Spanish (or Mexican Rice) Rice that you have grown to love at your local Mexican restaurant!

What you need to make this dish:

• peppers – red, green or a combination of both.  A jalapeno if you like the heat!
• onion
• chicken stock
• uncooked rice – short grain is best for this dish
• tomato paste
• diced tomatoes
• chili powder and cumin
• see the recipe card below for full recipe and instructions

We start by cooking up the veggies.

Add the uncooked rice.  Toss in the tomatoes and spices.  Then in goes the chicken stock.

Now put the lid on and try not to peek!  I'm a pot stirrer so I allow myself one little stir about half way through. Just to check nothing is sticking to the bottom of the skillet.

Some tips to make the Best Spanish Rice!

• I have made this with long and short grain rice and they both cook the same.
• You can use broth or water but broth adds more flavor.  Stick with the low sodium stuff if you can.
• MOST IMPORTANT:  Spices vary in intensity.  I kept the spice low on this recipe because it's a lot easier to add some in than take it out.
• Don't cook this soooo long that there is no liquid left.  You want about a half cup that hasn't cooked into the rice.  It will continue to absorb the liquid as it cools.
•  Nice additions would be corn or black beans.  Toss them in after the dish is cooked to warm through so they don't get to soft.

What can I serve this rice dish with?

Chicken Fajitas

Shrimp Fajitas

Salmon Fajitas

Taco Pie

Clink!

Kathi

What do you think about this recipe? Have questions? Comment below! Don't forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you're at it…We love to see your pics!

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While you're at it- check out our video of this Best Spanish Rice to see how great it turns out!

This one skillet big flavored rice dish cooks up in about 30 minutes.  Even the rice goes in uncooked!

Course: Side Dish

Cuisine: Mexican

Servings: 6 servings

: 229 kcal

• 2 tablespoons olive oil
• 1 cup peppers, chopped - green, red or a combination of both
• 1 cup yellow onion - chopped
• 1 jalapeno pepper, finely chopped (optional) seeds removed and deveined
• 2 cloves garlic - chopped
• 3 tablespoons tomato paste
• 1 cup white rice, uncooked short rice works best but any will do
• 1 15.4 oz can roasted diced tomatoes undrained
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• salt and pepper to taste
• 1/2 cup grated cheese for topping optional

1. In large skillet heat olive oil over medium-high heat.

2. Saute peppers, onion and garlic until just tender.

3.  Add tomato paste and cook for one minute.

4. Add rice, broth, canned tomatoes , spices, salt and pepper.  Stir well.  Bring to a simmer, reduce heat to low.

5. Put lid on skillet.  Simmer for 10 minutes then give a little stir to be sure rice isn't sticking.  Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)

6. Taste for seasoning!  More cumin, chili powder, salt or pepper?

7. Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!

Be sure to check for seasoning.  Chili powder and cumin can vary in intensity.

• I have made this with long and short grain rice and they both cook the same.
• You can use broth or water but broth adds more flavor.  Stick with the low sodium stuff if you can.
• MOST IMPORTANT:  Spices vary in intensity.  I kept the spice low on this recipe because it's a lot easier to add some in than take it out.
• Don't cook this soooo long that there is no liquid left.  You want about a half cup that hasn't cooked into the rice.  It will continue to absorb the liquid as it cools.
•  Nice additions would be corn or black beans.  Toss them in after the dish is cooked to warm through so they don't get to soft.

Nutrition Facts

Best Spanish Rice

Amount Per Serving

Calories 229 Calories from Fat 72

% Daily Value*

Fat 8g 12%

Saturated Fat 2g 10%

Cholesterol 9mg 3%

Sodium 171mg 7%

Potassium 270mg 8%

Carbohydrates 31g 10%

Fiber 1g 4%

Sugar 2g 2%

Protein 7g 14%

Vitamin A 620IU 12%

Vitamin C 4mg 5%

Calcium 101mg 10%

Iron 1.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet.

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