Mom's Spanish Rice

This old-school Spanish rice is the kind of one-skillet supper where raw rice and ground beef toast together in hot oil until golden, then simmer in tomato sauce until the rice is tender and has soaked up all the flavor.

Toasting the rice before adding liquid is the key step. It gives each grain a nutty flavor and helps it hold its shape instead of turning to mush during simmering. Cook the rice, onion, and beef together until everything is golden brown before adding any liquid.

A beef bouillon cube dissolved in hot water adds an extra layer of savory depth that plain water can’t match. A splash of soy sauce might seem unexpected in Spanish rice, but it adds umami that rounds out the tomato sauce beautifully.

Keep the lid on during simmering so the rice steams evenly. Resist the urge to stir too often, or you’ll break up the grains and end up with a sticky mess.

Chef Tips

• Break the ground beef into small crumbles while browning so it distributes evenly through the rice
• If the rice isn’t tender after the liquid is absorbed, add a few tablespoons of hot water and keep simmering
• Lean ground beef works best here since the rice absorbs excess grease
• Let it rest covered for 5 minutes off heat before serving so the last bit of moisture absorbs

Variations

• Add diced green bell pepper and a clove of minced garlic with the onion
• Stir in a can of drained black beans or kidney beans for extra protein
• Top with shredded cheese, sour cream, or sliced jalapeños