Spanish Style Beef and Rice (Rachael Ray) Recipe

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Spanish Style Beef and Rice (Rachael Ray)
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  1. Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
  2. Minutes, until tender and liquids are absorbed.
  3. Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
  4. Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
  5. * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
  6. Stuffed Peppers with Beef, Rice, Spinach and Cheese
  7. Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  8. Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  9. Preheat broiler to high.
  10. Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  11. Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
  12. Yield: 4 servings
  13. Preparation time: 10 minutes
  14. Cooking time: 15 to 20 minutes
  15. Ease of preparation: easy
  16. Spicy Chopped Salad with Tortillas
  17. Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
  18. Yield: 4 servings
  19. Preparation time: 10 minutes
  20. Cooking time: none
  21. Ease of preparation: easy
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2095.63 Kcal (8774 kJ)
Calories from fat 910.11 Kcal
% Daily Value*
Total Fat 101.12g 156%
Cholesterol 313.99mg 105%
Sodium 5274.94mg 220%
Potassium 2554.87mg 54%
Total Carbs 192.24g 64%
Sugars 30.66g 123%
Dietary Fiber 13.55g 54%
Protein 102.91g 206%
Vitamin C 89.1mg 149%
Vitamin A 2.8mg 93%
Iron 23.9mg 133%
Calcium 1201.1mg 120%
Amount Per 100 g
Calories 160.09 Kcal (670 kJ)
Calories from fat 69.53 Kcal
% Daily Value*
Total Fat 7.73g 156%
Cholesterol 23.99mg 105%
Sodium 402.97mg 220%
Potassium 195.17mg 54%
Total Carbs 14.69g 64%
Sugars 2.34g 123%
Dietary Fiber 1.03g 54%
Protein 7.86g 206%
Vitamin C 6.8mg 149%
Vitamin A 0.2mg 93%
Iron 1.8mg 133%
Calcium 91.8mg 120%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.5
  • 55

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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