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My Mother's Cooking - Spanish Rice

Updated on October 25, 2012

My Mother's Cooking - Spanish Rice

Spanish Rice
Spanish Rice
My Mother's Cooking
My Mother's Cooking
Spanish Rice Side Dish
Spanish Rice Side Dish
Ground Beef or Pork
Ground Beef or Pork
Bell Peppers
Bell Peppers

My Mother's Cooking

Cast your vote for Spanish Rice


Spanish Rice (Ground Beef with Rice, Tomatoes and Green Peppers)


When i was growing up in Wisconsin, we raised a lot of tomatoes in our garden. When they were ripe, my mother often canned more than 100 quarts of tomatoes for use during the winter.


My mother was always looking for new ways to incorporate them into her meals in addition to chili and spaghetti sauce. Spanish rice is one of the ways that she did that, although I don’t remember her calling it that.


She would brown some ground beef and chopped onions and then add some rice, tomatoes and spices and it would make a quick, one-dish meal. If we had green peppers in the garden or they were on sale, she would add them too.


It didn’t have to be ground beef that she used. Sometimes she would cut up some smoked sausages or even some hot dogs instead. You could also use diced ham or leftover roast from the night before. My mother only used mild chili powder and sweet paprika to season this dish, but you can add hot chili peppers if you like.




Preparation Time:

60 Minutes

Cooking Time:

60 Minutes



1 Lb. of Lean Ground Beef

1 Large Onion peeled and coarsely diced

1 Large Green Pepper seeded and coarsely chopped

2 Cups of Long Grain White Rice

3 Cloves of Garlic minced

1-15 Oz. Can of Crushed Tomatoes

1-32 Oz. Box of Chicken Broth

½ Cup of Ketchup

1 Tablespoon of Mild Chili Powder

2 Teaspoons of sweet Paprika

3 Tablespoons of Oil

2 Teaspoons of Salt

Pepper to taste



  1. Brown the ground beef in the oil in a large kettle or Dutch oven, breaking it into chunks using a large wooden or slotted spoon.
  2. Add the chopped onions and green pepper and continue cooking. Sprinkle with the salt, pepper, chili powder and paprika and mix thoroughly.
  3. Add the rice and cook about one minute longer before adding the chicken broth, crushed tomatoes and minced garlic.
  4. Return the mixture to a boil and simmer over low heat, covered, for 40 minutes with occasional stirring.
  5. The rice should have absorbed most of the liquid and should be almost soft enough to eat. If necessary, you can add more water.
  6. Turn off the heat and let the mixture stand covered for 30 minutes until the rest of the liquid is absorbed.
  7. Serve with some good bread and a small salad.


How to Make Spanish Rice (Another Way)

North Central Wisconsin where my mother taught me how to cook.

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    • profile image

      hi friends 5 years ago

      nice food. Thanku for sharing it

    • nhaynes profile image

      nhaynes 5 years ago from Texas

      Wow what a wonderful recipe!

    • kashmir56 profile image

      Thomas Silvia 5 years ago from Massachusetts

      Great recipe, and great timing because i am making this for my supper tonight,i was surprised when i saw your hub. How did you know ?

    • m0rd0r profile image

      Stoill Barzakov 5 years ago from Sofia, Bulgaria

      Looks tasty as a main course or a side dish

    • Lizam1 profile image

      Lizam1 5 years ago from Victoria BC

      This looks like a good recipe to add to easy weekday suppers. And it's wheat and gluten free - so bonus for me. Thanks. Just wondering if it needs to be re-heated after the 30 minute cooldown...I have an addiction to really hot food:-)

    • profile image

      Sueswan 5 years ago

      Comfort food. Thanks for sharing this recipe.

      Take care :)

    • Deborah Brooks profile image

      Deborah Brooks Langford 5 years ago from Brownsville,TX

      How did you know this is one of my favorite meals.. I knew a Spanish woman that made this all the time.. I have always loved it.and It's so easy.

      Great hub