Smoky Hot Spanish Rice

Smoky Hot Spanish Rice

Chipotle chiles add a subtle smokiness to this quick casserole.

15 min. prep time
6 servings
000 Ratings


1 pound lean ground beef
2 cups uncooked instant rice
3 slices (1/4 cup) crisply cooked bacon, crumbled*
2 (14 1/2-ounce) cans diced tomatoes with onions and green pepper
3/4 cup water
1 to 2 teaspoons chopped chipotle chiles in adobo sauce**
1 cup frozen green peas, thawed


Heat oven to 375°F. Spray 11x7-inch (2-quart) baking dish with no-stick cooking spray. Set aside.

Cook ground beef in 10-inch skillet over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Combine all ingredients except peas and cheese in prepared baking dish. Cover with aluminum foil; bake for 25 minutes.

Stir in peas; sprinkle with cheese. Continue baking, uncovered, for 5 to 7 minutes until peas are heated through and cheese is melted.

*Substitute 1/4 cup real bacon bits.

**Substitute 1 (4-ounce) can chopped green chiles and 1 drop liquid smoke.

View this recipe in Spanish

Recipe Tip

Spanish rice is an American version of the traditional Spanish dish paella. A typical paella consists of a combination of rice, vegetables, chicken, sausage, and saffron. This one-dish meal was eventually adapted to our American tastes by using familiar ingredients such as ground beef and tomato sauce, with a topping of cheese.

Nutrition Facts (1 serving)

Calories: 370

Fat: 14g

Cholesterol: 55mg

Sodium: 800mg

Carbohydrates: 38g

Dietary Fiber: 3g

Protein: 25g

Recipe #11767B©2005Land O'Lakes, Inc.

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