skip to main content

Spanish Rice with Ground Meat

Featured in the Honolulu Star-Bulletin on March 21, 2007.



Spanish Rice with Ground Meat

  • 3/4 pound ground beef or turkey or chicken
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1/4 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (1 pound) tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 bay leaf
  • 1 cup rice
  • 2 cups meat stock or bouillon
  • 1/2 cup grated cheese


Preheat oven to 350°F. Grease a baking dish. In a skillet, brown meat in the oil; drain excess oil. Add garlic, celery, onion and green pepper; cook 3 minutes. Add tomatoes, tomato sauce and seasonings. Cover and simmer 10 minutes. Put rice and stock in saucepan; cover and bring to a boil on high heat, then simmer on low heat for 10 minutes. Combine rice and meat mixtures. Pour into prepared baking dish. Top with cheese. Bake for 30 minutes. Makes 6 servings.

Notes: The rice will have a richer flavor if browned in 2 tablespoons melted butter before being cooked.

Approximate Nutrient Analysis per serving (assumes 15% fat in ground meat):
370 calories, 17 g fat, 6 g saturated fat, 50 mg cholesterol, 1500 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g sugar, 36 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.