One-Pot Spanish Rice with Ground Beef: Easy Dinner

One-pot Spanish rice with ground beef is a tomato-seasoned rice skillet cooked with browned beef, vegetables, and warm spices. In the United States, “Spanish rice” often refers to Mexican-style arroz rojo, with plenty of family and regional variations; this filling version makes a practical one-pan dinner.

Ingredients

1 tablespoon neutral oil, such as canola or vegetable oil (15 ml)
1 pound lean ground beef (454 g)
1 small yellow onion, finely diced (about 1 cup / 150 g)
1 small green bell pepper, diced (about 1 cup / 150 g)
2 garlic cloves, minced (about 2 teaspoons / 6 g)
1½ cups uncooked long-grain white rice (about 280 g)
1 cup tomato sauce (240 ml)
1½ cups low-sodium beef broth (355 ml)
1 cup frozen corn (about 140 g)
1 teaspoon ground cumin (2 g)
1 teaspoon mild chili powder (2.5 g)
½ teaspoon smoked or sweet paprika (1 g)
¾ teaspoon fine salt (about 4.5 g), plus more to taste
¼ teaspoon black pepper (about 0.5 g)
2 tablespoons chopped fresh cilantro, for serving (about 8 g; optional)
½ cup shredded cheddar or Monterey Jack, for serving (about 55 g; optional)

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and measure the rice, tomato sauce, broth, corn, and seasonings. Keep the rice dry; rinsing it is not necessary for this method and can make the skillet’s liquid balance less predictable. Set a large, deep skillet with a tight-fitting lid or a 4- to 5-quart Dutch oven on the stove.
Brown the beef. Heat the oil in the pan over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon or spatula. Cook for about 6 to 8 minutes, stirring occasionally, until no pink remains. Check the thickest pieces with a food thermometer: USDA FSIS recommends that ground beef reach a safe minimum internal temperature of 160°F (71°C). If the beef releases a lot of grease, spoon off all but about 1 tablespoon so the rice does not turn oily.
Soften the vegetables. Add the onion and bell pepper to the browned beef. Cook for about 3 minutes, stirring, until they begin to soften. Add the garlic and stir for 30 seconds, just until fragrant. If the garlic starts to brown, move on promptly; scorched garlic can taste bitter.
Toast the rice and seasonings. Add the uncooked rice, cumin, chili powder, paprika, salt, and pepper. Stir for about 2 minutes, coating the grains with the beef fat and spices. This brief toasting helps the grains stay distinct and develops a lightly nutty flavor. Keep the heat at medium and stir often so the rice does not stick or brown unevenly.
Add the liquids and corn. Pour in the tomato sauce and broth, then add the frozen corn. Scrape the bottom of the pan to loosen any browned bits, and stir until the rice is evenly distributed rather than piled in the center. Bring the mixture to a steady simmer, which usually takes about 3 minutes. Avoid letting it boil hard for a long time, since vigorous bubbling can cook the edges before the center.
Cover and cook. Reduce the heat to low, cover tightly, and simmer for 20 minutes. Keep the lid closed while the rice cooks; lifting it releases steam that the grains need to absorb the liquid. If your burner runs hot, use the smallest burner or shift the pan slightly so the bottom does not scorch. At the end of the cooking time, check a few grains from the middle. They should be tender, and most of the liquid should be absorbed.
Rest, fluff, and serve. Turn off the heat and leave the pan covered for 5 minutes. The rest lets the rice finish absorbing steam and makes it easier to fluff without crushing the grains. Gently fluff with a fork, taste, and adjust the salt if needed. Scatter cilantro or cheese over the top if using, and serve hot.

Tips

Choose the right rice. Long-grain white rice gives a fluffy result and cooks in the stated time. Short-grain rice tends to be stickier, while brown rice needs more liquid and a longer cooking time, so do not substitute either one without adjusting the method.
Use a well-fitting lid and low heat. A loose lid lets steam escape, and high heat can scorch the rice before it is tender. If the skillet lid does not seal well, place a sheet of foil over the pan before setting the lid on top.
Adjust the salt for your broth. Low-sodium broth leaves room to season at the end. If using regular broth, start with ½ teaspoon salt instead of ¾ teaspoon, then taste after cooking. Tomato sauce and cheese can also add saltiness.
Do not stir repeatedly during the simmer. Stirring once before covering is enough. Frequent stirring releases starch and can break up the grains; if you are worried about sticking, lower the heat rather than lifting the lid to stir.

Serving Suggestions

Serve the rice as a complete bowl meal, or pair it with a crisp green salad, shredded lettuce, or sliced avocado for freshness. Warm tortillas, tortilla chips, or a simple cabbage slaw work well alongside it. A squeeze of lime just before eating brightens the tomato and cumin without changing the cooking liquid. For toppings, set out chopped cilantro, sliced scallions, diced tomato, pickled jalapeños, or a spoonful of sour cream so everyone can finish a portion to taste.

If you are serving a group, keep the skillet covered until it is time to eat, then bring it to the table with a serving spoon. The recipe is filling on its own, but a side of black beans or pinto beans makes the meal go further. If adding a side dish, keep its seasoning simple so it does not compete with the spiced rice.

Variations

Make it a little spicier: Add ¼ teaspoon cayenne with the other spices, or serve sliced jalapeños on the side. For a milder result, omit the chili powder; the cumin, paprika, and tomato still give the dish plenty of flavor.

Swap the vegetables: Use red or yellow bell pepper instead of green, or replace the corn with 1 cup (about 150 g) of drained black beans. Beans make the pan heartier and softer in texture. Stir canned beans in with the corn so they warm through without breaking apart.

Use another ground meat: Ground turkey or chicken can replace the beef in the same quantity. Because lean poultry can dry out, add a little extra oil if the pan looks dry while browning, and check that it reaches 165°F (74°C) with a food thermometer before adding the vegetables. The finished dish will have a lighter flavor than the beef version.

Add a cheesy finish: Once the rice has rested, sprinkle the cheese over the top and cover the pan for 1 to 2 minutes, just until it softens. You can also leave the cheese off and serve it at the table. For a less tomato-forward skillet, replace ¼ cup (60 ml) of the tomato sauce with an equal amount of broth; the color and tomato flavor will be a little lighter.

Storage and Reheating

Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours of cooking. The rice keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Divide a large batch into smaller portions rather than leaving it in the warm pan to cool slowly.

For stovetop reheating, put a portion in a skillet with 1 to 2 tablespoons of water or broth, cover, and warm over low to medium-low heat, stirring once or twice until steaming throughout. In a microwave, cover the portion loosely, add a teaspoon or two of water, and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the amount you plan to eat, since repeated cooling and warming can affect both texture and safe handling.

Frequently Asked Questions

Is Spanish rice actually from Spain?
In many U.S. recipes, “Spanish rice” means a tomato-seasoned rice dish associated with Mexican-style arroz rojo, rather than a single traditional Spanish recipe. Names and methods vary by region and household. This one-pot version adds ground beef to make the rice a main dish.

Can I use brown rice instead of white rice?
Not as a direct swap with the same timing. Brown rice generally needs more liquid and substantially longer to become tender, so the beef and vegetables may overcook while it simmers. For the most reliable result, use long-grain white rice as written, or cook brown rice separately and stir it into the finished beef mixture.

Why is my rice still firm after 20 minutes?
Heat that is too high, a lid that leaks steam, or an especially thick pan can affect how quickly the rice cooks. If the grains are still firm and the pan looks dry, add 2 tablespoons (30 ml) of hot broth or water, cover again, and cook on low for 3 to 5 minutes before checking. Repeat once if needed rather than adding a large amount of liquid at once.

Can I make this without a Dutch oven?
Yes. Use a deep skillet with a snug lid, ideally about 12 inches (30 cm) wide, so the rice can sit in an even layer. If you do not have a tight-fitting lid, cover the pan with foil and then place the lid on top. A shallow pan may not hold the ingredients and liquid safely without spilling.

Can I prepare it ahead?
You can dice the vegetables and measure the dry seasonings a day ahead, storing them covered in the refrigerator. For the best rice texture, cook the full dish close to serving time. If making it completely ahead, cool and refrigerate it promptly, then reheat portions with a little water or broth until they reach 165°F (74°C).

What if I only have tomato paste?
Tomato paste is much more concentrated than tomato sauce, so do not replace the full cup with an equal amount. You can stir 2 tablespoons (about 32 g) tomato paste into the vegetables for a deeper flavor, then use an additional ¾ cup (180 ml) broth in place of the missing sauce. The finished rice will taste less gently tomatoey and a little more concentrated.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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