Spanish Rice Supper Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound lean ground beef (90% lean)
  • 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

Nutritional Facts

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


  1. 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.
  2. Remove from the heat. Sprinkle with cheese; cover and let stand until cheese is melted. Yield: 6 servings.
Originally published as Spanish Rice Supper in Healthy Cooking June/July 2009, p66

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dboeckm User ID: 2286318 163523
Reviewed May. 18, 2009

"This is really good. Even my son-in-law who isn't a fan of olives, chilis, or casseroles went back for a second helping! It makes a lot, too."

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