Spanish Rice

Ingredients

• 454 g (1 pound)ground beef
• 1red bell pepper, seeded and diced
• 1green bell pepper, seeded and diced
• 1yellow or orange bell pepper, seeded and diced
• 1 largeyellow onion, diced
• 397 g (14-ounce can)petite diced tomatoes
• 1 teaspoonpaprika
• 1 teaspoonchilli powder
• to tastehomemade chilli powder (highly recommended)
• ½ teaspoondried oregano
• ½ teaspoondried thyme
• ½ teaspoondried parsley
• ½ teaspoononion powder
• ½ teaspoongarlic powder
• 2 teaspoonssalt
• ½ teaspoonfreshly ground black pepper
• 1bay leaf
• 370 g (2 cups)rice
• 1.36 litres (46-ounce bottle; about 1.3 litres or 5½ cups)V8 100% Vegetable Juice

Instructions

1. 1

   Brown the beef

   Cook the ground beef in a stock pot until most of the pink has disappeared. Add the onion and cook for 2–3 minutes, then add the bell peppers and cook for another 3–4 minutes. Stir in the spices and rice.

2. 2

   Simmer the rice

   Pour in the V8 juice and add the tomatoes, then bring the mixture to a boil. Turn the heat to low, cover the pot and simmer for 20 minutes.

What is Spanish rice?

In the United States, Spanish rice commonly refers to a seasoned rice dish inspired by Mexican-style rice, rather than a traditional dish from Spain. This version turns it into a hearty one-pot meal by cooking rice with beef, peppers, tomatoes and vegetable juice.

The rice absorbs the savoury, spiced cooking liquid as it simmers, while the combination of three pepper colours brings sweetness and contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 333 calories, 13g protein, 41g carbs, 11g fat.

The rice and vegetable juice provide much of the carbohydrate, while the ground beef contributes protein and fat. The reported nutrition also includes the vegetables and seasonings; serve a portion with a generous side of salad or other vegetables for a more varied plate.

Build the flavour in stages

Beef first: browning it before adding the vegetables gives the pot a savoury base. Cook until most of the pink is gone, as directed.

Vegetables next: the onion gets a short head start, followed by the peppers. Stir in the seasonings and rice before adding the liquid so they are distributed through the dish.

Seasoning and rice

Spices: paprika, chilli powder, dried herbs, onion powder and garlic powder give the dish its savoury, gently spiced character. The extra homemade chilli powder is listed as highly recommended, but no separate amount is specified.

Rice: stir it through the beef and vegetables before pouring in the liquid. This helps spread the ingredients evenly through the pot.

The simmering stage

Liquid: V8 juice and diced tomatoes make up the cooking broth, so add both before bringing the pot to a boil. Once boiling, lower the heat and cover the pot.

Timing: simmer for 20 minutes as specified. Keep the heat low so the mixture cooks gently rather than boiling vigorously.

Serving the dish

This rice is substantial enough to serve as a main course on its own. For a fresh contrast, serve it with a simple green salad or another crisp vegetable side.

The recipe makes eight servings, so use a large spoon to portion the beef, vegetables and rice evenly from the pot.

Using the peppers

Colour: red, green and yellow or orange peppers give the dish a mix of sweet and more savoury notes. Dice them to a similar size so they cook at roughly the same rate.

Preparation: remove the seeds before dicing, as specified. Add the peppers after the onion has cooked for 2–3 minutes.

Recipe notes & tips

• Dice the onion and peppers before you start cooking so they are ready to add in sequence.
• Use a stock pot large enough to hold the rice and liquid with room for simmering.
• Stir the spices and rice through the beef mixture before adding the V8 juice and tomatoes.
• Once the pot is covered and simmering, keep the heat low.
• Remove the bay leaf before serving if you prefer not to have it in the portions.

Variations

• Milder seasoning: use less chilli powder to suit your preference.
• Extra vegetables: add more diced bell pepper while keeping the same cooking sequence.
• Different beef: use a leaner ground beef for a less rich result.
• Herb change: adjust the listed dried herbs to favour the flavours you enjoy.
• Fresh side: serve with a crisp salad for contrast.

Common mistakes to avoid

• Adding the peppers too early: cook the onion for 2–3 minutes first, then add the peppers for their specified 3–4 minutes.
• Skipping the browning: cook the beef until most of the pink is gone before adding the vegetables.
• Uneven seasoning: stir the spices and rice through the beef mixture before adding the liquid.
• Boiling throughout: bring the mixture to a boil, then reduce the heat to low and cover it.
• Shortening the simmer: allow the covered pot to simmer for the full 20 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot throughout; add a splash of water if the rice has firmed up in the fridge.

Frequently asked questions