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Baked Beefy Spanish Rice

 Baked Beefy Spanish Rice
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
8 ServingsPrep: 20 min. Bake: 55 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 264 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 897 mg sodium,

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Baked Beefy Spanish Rice (continued)

Nutritional Facts: 28 g carbohydrate, 2 g fiber, 16 g protein.