Western Rice and Beef

Kathie Carr


I adapted this from a Spanish Rice recipe.


★★★★★ 1 vote

15 Min
15 Min


  • 1 1/2 lb
    lean ground beef
  • 1/2 c
    chopped onion
  • 1/2 c
    chopped green pepper
  • 4 c
    cooked long-grain rice
  • 2
    (14.5 ounce) can diced tomatoes, undrained
  • 1
    (11 ounce) can whole kernel corn, drained
  • 1
    (2.25 ounce) can sliced ripe olives, drained
  • 6
    bacon strips, cooked and crumbled
  • 2 tsp
    chili powder
  • 1 tsp
    garlic powder
  • 1/2 tsp
  • 1 1/2 c
    shredded cheddar cheese, divided
  • 1/2 c
    dry bread crumbs
  • 1 Tbsp
    butter, melted

How to Make Western Rice and Beef


  1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Drain. Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil, reduce heat to a simmer and cook for about 10 minutes. Remove from the heat. Add 1 cup of cheese and stir until melted.
  2. Transfer to a greased 9 by 13 inch baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter. Sprinkle over top. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted.

Printable Recipe Card

About Western Rice and Beef

Course/Dish: Beef Rice Sides
Regional Style: Mexican

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