Smoky Hot Spanish Rice
15 min
45 min


1 pound lean ground beef

2 cups uncooked instant rice

3 slices (1/4 cup) crisply cooked bacon,  crumbled

2 (14.5-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

4 ounces (1 cup) Land O Lakes® Monterey Jack Cheese shredded


 *Substitute 1/4 cup real bacon bits. **Substitute 1 (4-ounce) can chopped green chiles and 1 drop liquid smoke.

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

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

Tip #1

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.


14Fat (mg)
55Cholesterol (mg)
800Sodium (mg)
38Carbohydrates (g)
3Dietary Fiber
25Protein (g)


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