Saturday, May 6, 2017

Spanish Rice With Meat

I don’t know about you but I often read a recipe, think it sounds delicious and file it away for later, which seldom seems to come.  So when I saw Tricia’s post for Spanish Rice over on her Saving Room For Dessert blog and realized we had all the ingredients, I opted to make it that day.  Check out her blog for the original recipe and some really good shots of her dish.

Rather than use it as a side dish, I decided to add some meat and call it the main dish, plus I changed the ingredients a little for our taste and changed the directions some as well to include the meat.

Spanish Rice With Meat – Adapted from Saving Room For Dessert

6 slices of bacon 
1 large sweet onion, chopped
2 small  green bell peppers (or one large), seeds and ribs removed, chopped
1 tsp minced garlic
1 lb. lean hamburger
28-ounce can whole, peeled tomatoes, cut up (do not drain)
1½ cups water
1 cup long grain rice
1 tablespoon Worcestershire sauce
1½ teaspoon chili powder
¼ teaspoon ground cumin (rounded)
S&P to taste
½ tsp sriracha sauce
2 tablespoons fresh chopped parsley

1. Chop bacon into about ½“ pieces and cook until crisp in a large skillet, remove and drain on paper towels. 
 2. Add the onion and peppers and sauté until tender, about 5 minutes, using the moisture in them to de-glaze the pan.  Add the minced garlic and quickly sauté until fragrant, about 1 minute.  S&P to taste
3. Remove onion mixture from the pan and drain on paper towels.
4. Add a little olive oil if needed and brown the meat, breaking into small pieces and S&P to taste.
5. Add the onion mixture, tomatoes and any canned juice, water, rice, Worcestershire sauce, chili powder, cumin, Sriracha.  Reduce the heat to medium-low, cover and simmer for 30-40 minutes or until the rice is done.  Most of the liquid should be absorbed but don't let it get dry. 
6. Adjust seasonings and stir in the chopped parsley, and serve topped with crumbled bacon and shredded cheese is desired (I used white cheddar & hot pepper cheese on mine).

We all thought it was very good and a definite keeper meal – maybe as good as Mom used to make.  I also liked that it was a one pan meal.  Thanks Tricia. 

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


5/1/17 Meal Date


  1. Love thoes one pan meals, looks pretty tasty.

  2. Larry, This dish does look good...but then again you know my likes and dislikes. Hope that all is well with you and Bev! Take Care, Big Daddy Dave

  3. If I had a dollar for every recipe I've saved from the internet ....

  4. Thanks for the link-love Larry. And I am so glad you liked the recipe. I made it again yesterday for a family dinner. Everybody enjoyed it and I bet they would love your version too. My husband loves ground beef in anything. Thanks again for trying it!

  5. My mother used to make Spanish Rice with sausage; she also added tomato sauce (a little can). If you had this Thursday, Friday or Saturday, the weather was perfect for a warm one-pot dish.

  6. Yum. I love your hearty version of Spanish rice... it looks and sounds tasty.

  7. I love Spanish rice and using just one pan makes it even better!

  8. I love to make Spanish rice with ground beef as a main dish. It's delicious with cheese on top too!

  9. Must give this a try! It does sound like a keeper, Larry!


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