Real Recipes From Real Home Cooks ®

spanish rice

(1 rating)
Recipe by
Goldie Barnhart
Palmyra, NY

I was tired of box spanish rice that wasn't very good to start with. So I set out to make my own recipe. I kept adding different ingredients until I was satisfied. Our neighbors were involved in a revival seminar and I made this dish and took half over to them. They kind of frowned because they didn't care for Spanish Rice. About 10 minutes later I got a call they were raving about this recipe. So it has their approval as well as ours.

(1 rating)
yield 8 to 10
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For spanish rice

  • 2 lb
    lean ground beef
  • 8 to 10 slice
    bacon, broken into pieces
  • 1 md
    onion, diced
  • 2 to 3
    cloves of garlic, minced
  • 1 md
    medium pepper, diced (color of you choice)
  • 1 pkg
    old el paso taco seasoning
  • 1/2 qt
    stewed tomatoes
  • 4 Tbsp
    salsa, mild/med/ or hot you choice
  • 1 sm
    jar of traditional ragu sauce
  • 1 can
    tomato soup
  • 2
    soup cans of hot water
  • 1 box
    minute rice, 14 oz. size
  • 1/4 c
    shakes of grated parmesan cheese, more if you want

How To Make spanish rice

  • 1
    Fry bacon in a deep pan, until crisp. Drain on paper towels until cool enough to handle. Break into pieces and set aside.
  • 2
    Sweat the onions, peppers and garlic. Remove from pan. Now brown the hamburg until no pink remains. Drain oil from pan.
  • 3
    Add the onions, peppers and garlic to hamburg and add the taco seasoning. Stir. Add the jar of Ragu sauce, stewed tomatoes, salsa, tomato soup and water.* Stir to combine. Heat until bubbling.
  • 4
    Add the bacon and enough rice to thicken but still loose. The rice will absorb the sauce. Cover, remove from heat. Let set about 10 minutes off the heat. Check to see if the rice has absorbed most of the sauce. Stir and serve.
  • 5
    * You can make this as spicy as you like. I add some (Goldie's Death Dust). That is hot pepper seasoning like cayenne pepper or Habanero pepper or sauce. I make my own every year. Just add it to the sauce before adding the rice.