Spanish Style Beef and Rice


As I mentioned in an older post, I’m not a huge fan of Rachael Ray, but there are about five or so recipes of hers that I actually really like. This is one of them. I’ve been making her Spanish Style Beef and Rice for a few years now and we really enjoy it. It’s quick, simple, and flavorful. I’m not sure what exactly makes the recipe Spanish as I am not entirely familiar with that cuisine but my guess would be the spices used, cloves and cumin, in the sauce.  I like to make this when I have some ground beef and am bored with burgers. It’s not my favorite meal but it’s a good departure from a burger when you need it.

On the Food Network’s site, she makes this with a Spicy Chopped Salad to top it and also suggests using the meat mixture for stuffed peppers. I just make the one recipe for the Spanish Style Beef and Rice and you can too.  As usual, a few alterations to this dish. For starters, I used ground turkey instead of ground beef and this was a great use for it. Ground turkey tends to be somewhat flavorless so the spices and vegetables really helped it out. I also used brown rice instead of white as we only eat brown. Finally, instead of tomato sauce, I used crushed tomatoes to give the dish more texture.

If you are not a fan of cumin or cloves, you may not like this because while it may look almost like a chili, the spices definitely give it a distinct flavor. Enjoy!

Overall rating: 3.5 stars


Spanish Style Beef and Rice

Recipe courtesy Rachael Ray

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows
Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
minutes, until tender and liquids are absorbed.Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.


  1. The 2 Witches said

    That looks and sounds totally delish. I am always looking for a different way to use ground beef for quick and easy meals and this definately seems like something my family would enjoy.

    Thank you for sharing it.

    Mama Kelly

  2. coollikeme said

    Looks good.

  3. foodiedani said

    Thanks coollikeme and Mama Kelly!

    This recipe makes a nice, big batch so it’s perfect for a family meal. There’s just two of us, but there’s always enough for leftovers!

  4. telmcg said

    I’m not a fan of Rachel Ray’s either, but this dish looks great- and I like your substitutes.

  5. foodiedani said

    Thanks telmcg! I hope you try it! And you don’t have to tell anyone it was RR’s!

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