Spanish Rice Recipe

Name: Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 poblano chiles, halved, stemmed, and seeded; 6 tomatoes, halved; 3 cloves garlic; 1 large white onion, cut into 6 pieces; 1 1/2 cups Shredded Beef (page 62); 2 cups uncooked rice; 3 cups beef stock (page 91) or water; 2 teaspoons salt; 1 cup grated Monterey Jack or sharp cheddar cheese; 1/2 teaspoon dried Mexican oregano; Chopped fresh parsley or cilantro, for garnish; Sour cream, for garnish

Servings: persons

3 poblano chiles, halved, stemmed, and seeded
6 tomatoes, halved
3 cloves garlic
1 large white onion, cut into 6 pieces
1 1/2 cups Shredded Beef (page 62)
2 cups uncooked rice
3 cups beef stock (page 91) or water
2 teaspoons salt
1 cup grated Monterey Jack or sharp cheddar cheese
1/2 teaspoon dried Mexican oregano
Chopped fresh parsley or cilantro, for garnish
Sour cream, for garnish

1
Preheat the broiler.
2
Place the chiles, tomatoes, and onion skin side up on a baking sheet.
3
Place under the broiler and grill for about 10 minutes, until the skins are blackened.
4
Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes.
5
Peel off the chile and tomato skins or scrape them off using a paring knife.
6
Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.
7
Spread half of the shredded meat in a layer in the bottom of the slow cooker.
8
Pour the rice on top of the meat.
9
Spoon in a layer of the roasted chiles, tomatoes, and onion.
10
Add the remaining meat and the rice.
11
Spoon on the remaining chiles, tomatoes, and onion.
12
Combine the water or stock and salt in a small bowl and stir until the salt is dissolved.
13
Pour into the cooker.
14
Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.
15
About 15 minutes before serving, sprinkle the cheese over the top of the casserole.
16
Serve hot sprinkled with parsley and a dollop of sour cream.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 poblano chiles, halved, stemmed, and seeded, 6 tomatoes, halved, 3 cloves garlic, 1 large white onion, cut into 6 pieces, and more.

Yes, Spanish Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spanish Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions