Y’all, I have been going through so many older cookbooks lately and discovering lots of yummy new-to-us recipes. You know those ones that are compilations of recipes submitted by group members—maybe a church group, moms club, work friends, kind of thing? There’s a reason those recipes were submitted—because they are usually family favorites. One thing I’ve noticed though is that in the older cookbooks, they’re not always the healthiest recipes. So I’ve enjoyed trying new recipes for my family and tweaking them to make them a bit healthier for my family.
This week I’m sharing a recipe for Spanish Rice and Beef Skillet. Recipes like these are perfect for busy weeknights because they can usually be made in 30 minutes or less and since everything is made in one pan, there is less cleanup. Those kind of recipes are always a double winner in my book! I love the flavors in this Spanish Rice Skillet—think of it as a Spanish fried rice without the stir-fried part! I could eat the whole pan myself and it makes good leftovers for lunches too!
Now on to the recipe:
Spanish Rice Skillet Dish
- 1 pound lean ground beef
- ½ cup onion chopped
- ¼ cup green bell pepper chopped
- 14.5 ounces petite diced tomatoes canned, undrained
- 1 ½ cup water
- 1 cup long grain rice uncooked
- ½ cup chili sauce this can be found in the same aisle as ketchup or mustard
- 1 teaspoon salt
- 1 teaspoon brown sugar
- ½ teaspoon ground cumin
- 1 dash ground black pepper
- ½ cup shredded Mexican cheese or any cheddar cheese
- ¼ cup cilantro chopped, optional
- In a large skillet, brown ground beef. Drain excess fat from skillet.
- Stir in remaining ingredients, onion through black pepper.
- Simmer for about 30 minutes, stirring occasionally.
- Stir in shredded cheddar cheese.
- Garnish with chopped cilantro if desired.
- Use frozen chopped onions and bell peppers to save you time!
- Brown the ground beef the day before and store in an airtight container in the refrigerator until ready to use. Or you can even freeze it in a labeled airtight container and thaw when ready to use.
- Combine the rice and dry ingredients (herbs and spices) in a bowl. Cover and set aside at room temperature until you are ready to prepare the recipe.
- Purchase frozen chopped onions and bell peppers at the grocery store. They are often cheaper than fresh and are so easy to use. At my grocery store, they average around $1 for a 12 oz bag!
- Look for ground beef when it goes on sale or if it's marked down. My grocery store will often mark down meat by 25% if it will expire within the next few days.
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.