Home > Recipes > Spanish Rice Supper

Spanish Rice Supper Recipe

My mom made this when I was growing up, and now it's in frequent rotation for family meals. It's one of the few that both of my kids love! Cathy Flikkema - Salt Lake City, UT

This recipe is:

Healthy

Quick

[X]

Rate Spanish Rice Supper Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spanish Rice Supper Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
3 cups instant brown rice
1 can (29 ounces) tomato puree
1-1/2 cups water
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 envelope chili seasoning
1/2 cup shredded reduced-fat cheddar cheese

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the rice, tomato puree, water, chilies, olives and chili seasoning. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rice is tender.
Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Yield: 6 servings.

Nutritional Facts 1-1/3 cups equals 380 calories, 10 g fat (4 g saturated fat), 44 mg cholesterol, 741 mg sodium, 47 g carbohydrate, 4 g fiber, 24 g protein.

Originally published as Spanish Rice Supper in Healthy Cooking June/July 2009, p66