Spanish Style Beef and Rice

Total Time:
30 min
10 min
20 min

4 servings

  • 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

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.

* 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. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.

Stuffed Peppers with Beef, Rice, Spinach and Cheese

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

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. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes

Ease of preparation: easy

Spicy Chopped Salad with Tortillas

Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: none

Ease of preparation: easy

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    this is deliocus
    LOVED the flavor of this dish! Didn't have cloves on hand and almost just left it out, but I used cinnamon instead. Glad I did, it really added to the whole flavor. I only did the first half of the recipe -- Spanish Beef and Vegetables on rice. It was fabulous! I'm sure this flavorful meat/rice mixture will be great in stuffed peppers as well.
    The regular beef and the stuffed peppers were both delicious! I did omit the cloves and used less spinach in the peppers. I also used a combination of white and brown rice. Great flavor!
    Made this last night for my bf and I. I don't eat red meat so I used ground turkey instead. He didn't even notice the difference..Great meal we will definiently have it again
    This is a keeper i did modify recipe some. Recipe very easy and since i preped yesterday it was accually a 30 minute meal. I also used this to stuff my pablano peppers omitted spinach also a keeper. I added 1 habanero for some heat and i did not add cloves. Thanks Rachel
    As with every recipe, I put my own spin on this. I use two full lbs of beef. Instead of the spices she lists, I found a great Mexican seasoning blend and use 2 tbsp of that. It does not have chili powder (if it did, this would be a chili recipe.) I also add 1/2c beef broth and reduce the tomato sauce by 1/2 cup. Sometimes, I add mushrooms or corn for a change.

    This is an excellt stuffing for bell pepper. I put jack cheese or a Mexican blend on top and it is great!!!
    After reading some of the reviews saying it was bland, I added a pinch of cayenne, a handful of chili powder, a handful of garlic powder, and one chopped up jalapeno. I also had a little bit of chipotle in adobo left, so I chopped that up and put it into the dish. It turned out great and it was super easy. I especially loved the rice (which I didn't make any changes to).
    This dish was very fast and simple to make, it was very good but not EXTREMELY flavorful. I'll definitely make this on a regular basis.
    Fast and delicious. Sweet change of pace to the ole ground beef.
    I made this recipe last night and it was very delicious. I did not use a whole onion because I had a really big one! It came out good and my 8 year old ate it too.
    You have to watch the cloves because they take ALOT of flavor. I did the right amount but maybe mine were too strong so I had to muster up some other ingredients so it would taste decent. I have to eat the salad with it. It does taste okay but not a number 1 or 2 on my list.
    i changed a couple things in this one. i used already made salsa fresca up top, and did not have parsley so i substitued it with cilantro and put it in the rice rather than the meat mix. i just thought it would taste fresher that way. my son LOVES the rice. (18 month old picky eater). in fact, the rice cooked that way tasted exactly like the rice at 'chipotle'. YUMMM.
    This recipe was nice and simple. It came out good and went over well with my family. It's okay if I don't feel like making a pineapple upside down cake.
    YUM!! It is ultra simple and kid friendly. No heat on their little tongues. My grandson loved it!
    If it was just me, I may have added a few red pepper flakes.
    Great for a weeknight. Everything comes together quickly, and is very flavorful. Leftovers are great too.
    talk about comfort foods...
    This was good, but next time I'm going to cut back on the ground cloves or take them out completely. I'm just not a big fan cloves.
    The rice turned out excellent. I did serve it with the salad but i didnt have tortilla chips and lettuce. So just added together finely chopped tomatoes, onions, green spanish olives,bell pepper and parsley and whisked in olive oil. Placed a generous amount of this salad on each serving of rice. Came out great. Also aded 3 tbs of worcestershire sauce instead of just 1. Very easy and yummy.
    This dish might be better with sausage instead of ground beef. Ground beef didn't absorb flavors that well; but the rest of the dish was excellent. Extremely easy to prepare.
    I made the stuffed peppers.
    Edible; wouldn't make it again.
    Simple recipe, easy to make, packed with flavor. Will definitely make it again on a pinch
    Like a "salsa", always room for a little personal touch in a dish like this; one can make it one's own with a little of this, a lot of that, or, NONE of something one doesn't care for, like, say, the chemical "heat" of certain peppers. I tried the "Stuffed Peppers" recipe using one of my personal favorite varieties, the beautiful Pablano. Fantabulous!
    This was a good dish, everyone like it. I served it with a fresh salad.
    This is basically chili over rice.
    I usually love most of Rachel?s recipes, but this one missed the target completely. To me, it did not taste anything like Spanish ground beef. The taste of the clover completely overpowers anything else in the dish. It?s a real shame.
    This meal was pretty tasty. I gave it three stars because while it tasted it good, it was a meal that I think of as a "throw together" meal rather than one you'd have to use a recipe for. I'd describe it as a freshly made, step above Hamburger Helper meal. It definitely has the look of a meal that is thrown together.
    I personally can't afford sirloin so I substituted ground beef. It turned out great. I made it for a bunch of my family and they loved it.
    I have never made stuffed peppers before, but I like mine more spicy than this. Next time I think I will make them differently, but they were still good.
    We enjoyed this dish. I added a few extra seasonings. It is so you can add or take away, A great taste, and forgiving if you change it around.
    We made this then the pepper and got a total of four incredible dinners for three out of this dish! Way to go Rachel!! Give us more of these.
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