Home
Recipes
Main Dishes
Casseroles
Rice
Spanish Rice Bake

Spanish Rice Bake

Name: Spanish Rice Bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 pound lean ground beef; ½ cup finely chopped onion; ¼ cup chopped green bell pepper; 1 (14.5 ounce) can canned tomatoes; 1 cup water; ¾ cup uncooked long grain rice; ½ cup chile sauce; 1 teaspoon salt; 1 teaspoon brown sugar; ½ teaspoon ground cumin; ½ teaspoon Worcestershire sauce; 1 pinch ground black pepper; ½ cup shredded Cheddar cheese; 2 tablespoons chopped fresh cilantro

Rating: 4.36 stars

1,380 Ratings
980 Reviews
69 Photos

Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro.

By MELODIE

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Advertisement
Step 2

Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
Step 3

Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
Step 4

Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

Nutrition Facts

Per Serving:

349.8 calories; protein 18.5g 37% DV; carbohydrates 24.9g 8% DV; fat 19.1g 29% DV; cholesterol 66.6mg 22% DV; sodium 603.7mg 24% DV. Full Nutrition

Reviews (980)

Most helpful positive review

FOODGU1

04/27/2006

I was impressed and thought this was very good!!! My husband however thought it was too sweet. So next time I'll omit the brown sugar and reduce the amount of chili sauce by half replacing the rest with tomato sauce. A little tip for those that those that had a problem with the rice taking longer to cook or that it wasn't finished it could be from stirring it around too often while the rice is cooking. I did not lift the lid from the pan while it simmered to prevent the steam from escaping (which is what cooks the rice) and it came out perfectly. Also there's no sense in browing the meat and transferring it to another pot. Just start off browning the meat in a large pot and adding all of the other ingredients as directed. Read More

Helpful

(1094)

Most helpful critical review

Rock_lobster

03/08/2011

Spanish Rice Bake Haiku: "Yawn this was boring. I would add alot of stuff. If I made again." I should've known with all the thumbs-up reviews saying "I added 'x' seasoning" or "I included 'y' spice" that maybe I should've done so too. I made the recipe as written only using a homemade salsa instead of chile sauce. I just found it extremely blah-tasting and ending up rolling mine into a tortilla w/ additional salsa cilantro avocado and other chopped veggies. The other thing that perplexed me was the dirtying of 3 dishes when realistically it could all be prepared in one large pot and one could even skip baking it and just let the cheese melt on top right on the stovetop conserving energy (and possible calories by using cheese to one's garnishing preference.) If I were to make this again I would brown the beef in taco seasoning ditch the brown sugar and add minced garlic more cumin and maybe some frozen corn or black beans for added filling fiber. Read More

Helpful

(141)

1380 Ratings

5 star values: 744
4 star values: 450
3 star values: 137
2 star values: 32
1 star values: 17

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

FOODGU1

04/27/2006

Helpful

(1094)

Lisa Chase Simon

07/06/2008

This has become a staple in our home we have it every 2-3 weeks. I typically try and use brown rice because it's healthier and sometimes use the Asian style chili sauce for its sweetness (to suit the kids' taste). We love this thank you! updated comments: why dirty 3 pans? Make it in a dutch oven or similar cast iron pan brown the meat in it throw all the other ingredients in let it cook and then throw the whole thing in the oven. 1 dish to wash! Read More

Helpful

(657)

Hilda Cummings

03/10/2010

I made this rice last night and being from Costa Rica (where we eat rice with just about every meal) the reason why people are experiencing some difficulties with cooking the rice is because the recipe calls for medium low heat and the only way you can get the rice to cook all the way is by cooking it in just LOW heat. Cooked mine in low heat for about 40 mins added 1.5 cups of medium salsa instead of the water and a can of corn and once I placed all the ingredients in the casserole dish before baking it I put a layer of refried beans and sprinkle the cheese. I also added some taco seasoning cumin and some fresh garlic when I cooked the meat since i find that the meat picks up all the flavors when you brown it (I will never brown any meat without spices is like showering without soap!) Read More

Helpful

(591)

shannon

12/04/2006

Delish and easy! I followed the advice of other reviewers and used salsa instead of chili sauce. To make it simpler (with less clean-up) I cooked everything in one pot and served it right out of the pot. Instead of baking it with cheese on top I garnished each serving with a dollop of fat free sour cream. This recipe is a keeper! By the way don't touch the rice while it's cooking. Just put the lid on the pot and simmer for 25 - 30 minutes or else it will get gluey. Read More

Helpful

(414)

MISS ALLI

11/05/2003

This is so delicious! I used a 28 oz can of diced tomatoes which worked really well with the smaller can it was a bit too dry. I used chili powder instead of chili sauce. I have made this recipe at least 5 times and it's always great. Read More

Helpful

(198)

Katherine

09/11/2003

I will definitely make this again but I have a few comments. It is sweet but that's okay. My rice wasn't done after 30 mins. so I had to add 1/4 cup of water and 10 more mins. of cooking. I'll add more water at the beginning next time. I agree that this is even better the second day; it's a great "make ahead" dish. Read More

Helpful

(146)

Rock_lobster

03/08/2011

Helpful

(141)

omaskitchen

11/08/2011

This is a wonderful dish. It can be served as a side to any meat. Just a trick regarding the rice a rice expert once told me that if you rinse your rice in cold water at least three times then let it sit in cold water for about 1 hour the rice will not stick. It also will cook better because it absorbs some of the water and puffs out. It works my rice is separate and cooks easily every time even with the cheapest rice. Read More

Helpful

(98)

Mark

02/27/2007

Great recipe that I make often!!! I use extra tomatoes instead of chili sauce and add cayenne pepper for a little kick. Read More

Helpful

(73)

More Reviews

Back to Spanish Rice Bake

All Reviews for Spanish Rice Bake

- of Reviews

Nutritional Information

Spanish Rice Bake

Servings Per Recipe: 6
Calories: 349.8

% Daily Value *

protein: 37 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 29 %

saturated fat: 42 %

cholesterol: 22 %

vitamin a iu: 5 %

niacin equivalents: 66 %

vitamin b6: 21 %

vitamin c: 36 %

folate: 18 %

calcium: 11 %

iron: 20 %

magnesium: 12 %

potassium: 13 %

sodium: 24 %

thiamin: 22 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.