Spanish Rice

This recipe for Spanish Rice calling for both red and green bell peppers will be a new family favorite. And when peppers hit the stores and farmer's markets this spring, take a moment to char extras to put up in the freezer! You can thank me later...

With fresh peppers in your marketplace, this is the meal to make!

Spanish Rice is the perfect meal for late summer. Now why would that be, you might be asking...three little words, red bell peppers! The peppers are coming off the fields fresh and fast, and now is the perfect time to use them in all sorts of ways. But especially in this delicious main dish recipe. We like to stock up on organic peppers, char roast them, let them cool, and freeze them for future recipes. They are easy to peel and de-seed when defrosted. Simply dice and add as needed to your recipes, including this one of course! 

Cooking with quality vinegar is a lot like cooking with wine. Your recipe would not be as good without it.

Red wine vinegar is the secret ingredient in this recipe for Spanish Rice. I have been cooking with vinegar, for many years now, and it always adds a fresh flavor to each recipe I put it in. And this dish is the perfect one to see just how vinegar can work to enhance the flavor of your finished dish, without making it sour. True, vinegar can be sour, but when used in modest amounts is it delicious! In many ways, vinegar is much like salt, too little and the flavor is faded, too much and the flavor is ruined. 

Not only delicious, but frugal too.

Spanish Rice is the one recipe to keep handy, as it only calls for one pound of ground beef and will serve up to six people. Making is one delicious dish to make even in frugal times. Which also seem to be current times, no matter the year. We all have so many project to tackle, frugal times will always come and go. I can't help but notice how many cooks are rediscovering dishes from years ago when frugal homemaking was necessary. And this is one to try, because it is delicious! to simplify the making of this dish, I now make it using a package of cooked rice from the freezer, it works out deliciously and you can choose from Carrot Brown Rice or Cooked Brown Rice. 

Some thoughts on this recipe:

Do you only have green bell peppers to use? No problem, this recipe for Spanish Rice is delicious with green peppers also. 

Use the peppers you have or find in the market. we have used all green, red and orange or all red, with equally delicious results!

And if time is short, you may also dice and sauté the peppers if you do not have time to roast them. 

Ingredients needed for this recipe:

• ground beef
• red bell pepper
• green bell pepper
• onion
• garlic
• canned tomatoes
• chili powder
• cumin
• salt
• red wine vinegar
• Worcestershire sauce
• beef broth
• Carrot Brown Rice, recipe found here
• or
• Cooked Brown Rice, recipe found here. 

You will also need the following:

• kitchen spoon
• Large kitchen knife
• cutting board
• measuring spoons
• measuring cups
• Large skillet or Dutch Oven with lid

Now we are ready to begin!

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

UPDATED: 09.11.2024

1 pound lean ground beef
1 medium onion

2 cloves garlic, minced
1 green pepper roasted, seeded, and diced
1 red pepper roasted, seeded, and diced
1 14 oz. can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 t salt
3 T Red Wine vinegar
2 tsp Worcestershire sauce

1/2 c beef broth
1 package Carrot Brown Rice  ,thawed OR Cooked Brown Rice, thawed. 

Peel and dice the onion. Peel and mince the garlic. Set aside.

Crumble the ground beef into the Dutch Oven, add the diced onion and the garlic, cook over medium heat until the beef is cooked and the onion has begun to soften. Drain away any excess fat in the pan. 

Stir in all remaining ingredients (roasted peppers through the beef broth). 

Bring to a boil, reduce heat, cover, and simmer for 25 minutes. 

Reduce heat, fold in the thawed Carrot Brown Rice, let heat for another 5-10 minutes, taking care not to scorch the rice.  

This pan of Spanish Rice is also delicious with a couple of fried eggs! Whether first serving or as leftovers the next day!

Storage options for Spanish Rice. Store covered in the refrigerator for up to three days. You may freeze for longer storage, but expect a slight change in the texture of the rice when thawed and reheated. 

UPDATE:  For your convenience, a "copy and paste" version of Spanish Rice has been included below. 

You may also enjoy:

One Pot Pantry Pasta with Ground Beef. 

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Printable "copy and paste" version:

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

UPDATED: 09.11.2024

1 pound lean ground beef
1 medium onion

2 cloves garlic, minced
1 green pepper roasted, seeded, and diced
1 red pepper roasted, seeded, and diced
1 14 oz. can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 t salt
3 T Red Wine vinegar
2 tsp Worcestershire sauce

1/2 c beef broth
1 package Carrot Brown Rice  ,thawed OR Cooked Brown Rice, thawed. 


Peel and dice the onion. Peel and mince the garlic. Set aside.

Crumble the ground beef into the Dutch Oven, add the diced onion and the garlic, cook over medium heat until the beef is cooked and the onion has begun to soften. Drain away any excess fat in the pan. 

Stir in all remaining ingredients (roasted peppers through the beef broth). 

Bring to a boil, reduce heat, cover, and simmer for 25 minutes. 

Reduce heat, fold in the thawed Carrot Brown Rice, let heat for another 5-10 minutes, taking care not to scorch the rice.  

Storage options for Spanish Rice. Store covered in the refrigerator for up to three days. You may freeze for longer storage, but expect a slight change in the texture of the rice when thawed and reheated. 

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