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Baked Beefy Spanish Rice Recipe
Baked Beefy Spanish Rice Recipe photo by Taste of Home

Baked Beefy Spanish Rice Recipe

Read Reviews (3)
4.5 3
Publisher Photo
This recipe came from my husband's grandmother. It's quick to make and very tasty. Hearty helpings of this specially seasoned rice disappear in a hurry at our dinner table.—Ruth Ann Klassen, Aberdeen, Idaho
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 8 servings

Ingredients

  • 1 cup uncooked brown rice
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (28 ounces) stewed tomatoes
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon honey
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 264 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 897 mg sodium, 28 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice.
  2. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Yield: 8 servings.
Using instant brown rice in Beef Spanish Rice recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.
Originally published as Beefy Spanish Rice in Taste of Home Ground Beef Cookbook 1999, p196

Nutritional Facts

1 serving (1 each) equals 264 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 897 mg sodium, 28 g carbohydrate, 2 g fiber, 16 g protein.

Reviews for Baked Beefy Spanish Rice(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 29, 2014

My family loves this recipe! I have even taken this dish to work and had coworkers ask me for the recipe. What a great dish.

MY REVIEW
Reviewed Mar. 13, 2014

This was super good, even though I ran short of some of the ingredients! I used two cans of diced tomatoes instead of stewed tomatoes, more ground beef than the recipe called for, and used mozzarella cheese, because it's what I had on hand! I also omitted the salt. Next time I will hope to try with cheddar cheese; I'm sure it will be just as good if not better! I might have added some more rice too, to balance out the amount of ground beef. I served with corn bread and peas, and it was very good. I will definitely be making this one again!

MY REVIEW
Reviewed Mar. 18, 2009
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