Spanish Style Beef and Rice Recipe

Name: Spanish Style Beef and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle; 1 tablespoon extra-virgin olive oil, plus some for drizzling; 1 clove garlic, cracked; 10 ounces triple washed spinach, stems removed and coarsely chopped; Salt and pepper; 1/2 cup beef broth or chicken broth; 3 cups leftover Spanish style beef and rice; 1 cup tomato sauce; 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese; 2 hears romaine lettuce, chopped; 3 tablespoons canned or jarred sliced jalapenos, drained; 3 tablespoons salad olives, Manzanilla with pimento, drained; 1 vine ripe tomato, seeded and chopped; 1/2 red onion, chopped

Spanish Style Beef and Rice – a delicious recipe with beef stock, water, butter, white enriched rice, extra-virgin olive oil, ground sirloin. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

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
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

1
Heat beef stock, water and butter to a full boil.
2
Add rice, reduce heat and cover pot.
3
Cook 20
4
minutes, until tender and liquids are absorbed.
5
Heat a large, deep skillet over medium high heat.
6
Add oil and beef and season with salt and pepper.
7
Brown meat, 2 or 3 minutes.
8
Add onion, garlic, bell pepper, Worcestershire.
9
Cook together 5 to 7 minutes, until veggies are just tender.
10
Add tomato sauce, cloves, cumin and parsley.
11
Bring mixture up to a bubble and reduce heat to low.
12
Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows.
13
Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal.
14
Recipe follows.
15
* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high.
16
Reheat with loose plastic over the dish to keep the peppers from splattering.
17
If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
18
Stuffed Peppers with Beef, Rice, Spinach and Cheese
19
Preheat a griddle or grill pan.
20
Seed chile peppers.
21
Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender.
22
Transfer peppers to a broiler pan or baking sheet, hollow side up.
23
Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic.
24
Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid.
25
Season greens with salt and pepper.
26
Remove spinach and drain.
27
Set aside.
28
Preheat broiler to high.
29
Defrost beef and rice in microwave oven.
30
Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame.
31
Add 1 cup tomato sauce and heat through.
32
Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper.
33
Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
34
Preparation time: 10 minutes
35
Cooking time: 15 to 20 minutes
36
Ease of preparation: easy
37
Spicy Chopped Salad with Tortillas
38
Combine salad ingredients in a bowl, toss with tortilla chip pieces.
39
In a second bowl, combine taco sauce, lime juice, cilantro or parsley.
40
Whisk in olive oil in a slow stream until dressing is combined.
41
Toss salad with dressing to combine and coat ingredients evenly, then serve.
42
Preparation time: 10 minutes
43
Cooking time: none
44
Ease of preparation: easy

1487

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 36 ingredients. The key ingredients include: 2 cups beef stock, 1 3/4 cups water, 1 tablespoon butter, 2 cups white enriched rice, and more.

Yes, Spanish Style Beef and Rice falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
1487 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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