Spanish Rice, Upstate NY Style

Jane Whittaker


This seems to be a regional dish. Where I am from every Mom and Pop diner feature this from time to time. We don't have a single Spanish person there that I am aware of, so for me this is a surprising dish for the area.
This is another dish I always do when the kids come home for the holidays because it's quick, easy, and you can make up a big batch to feed everyone with very little effort.

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15 Min
40 Min


2 c
long grained, white rice, uncooked
1 large
onion, diced
1 large
green pepper, diced
1 Tbsp
olive oil
2 Tbsp
minced garlic from jar (time saver)
1 1/2 lb
ground beef, or ground chuck
6 oz
tomato paste
1 qt
diced tomatoes
1 tsp
2 c
beef broth
1 tsp
beef base
1/2 tsp
each salt and black pepper
1/4 tsp
crushed red pepper
8 slice
pepper jack cheese


Step 1 Direction Photo

1Cook the rice according to package directions while you are making the sauce. I use my rice cooker for this.

Step 2 Direction Photo

2Saute the onion and green pepper in olive oil until onion is translucent, add the garlic and cook a minute more.

3Add the hamburg and continue to cook until no longer pink. Don't drain.

Step 4 Direction Photo

4Add all the rest of the ingredients except the pepper jack cheese.

5Simmer 15 minutes, then add cooked rice.

Step 6 Direction Photo

65 minutes before you take out of the oven, place the pepper jack cheese around the outside of the Spanish Rice.

7Pour into a casserole sprayed with non stick spray.

Step 8 Direction Photo

8Bake in a preheated 350 degree oven for 30 minutes, or until starting to brown and all bubbly.

About this Recipe

Course/Dish: Beef, Rice Sides
Other Tag: Quick & Easy