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Mom’s Spanish Rice

This meal has long been a family favorite.  My mom’s been making it ever since I can remember, and although it’s a simple dish, it’s a frequent request at potluck dinners.  Sometimes too, she’ll stuff this into whole green peppers with the tops chopped off and cook it that way (if you do this, cook until the peppers are soft and brownish – about an hour).

Mom’s Spanish Rice

2 or 2.5 c. dry rice, prepared as directed     20 cents

1 large can tomato sauce            $1.38  (or free if you can your own)

1/2 lb. ground beef                     $1.78

1 small onion, chopped fine           20 cents

1/2 green pepper, chopped fine     30 cents

1 t. chili powder                    .05 cents

1 t. ground cumin               .05 cents

salt and pepper to taste        10 cents

Total cost: $4.06

Preheat oven to 350 degrees.  While preparing rice, fry ground beef, onion and green pepper, making sure to chop beef very fine (this helps to “spread” the beef so it won’t be noticed as much that you’re using less).  Pour rice into a 9×13 pan.  Add beef/veggie mixture, tomato sauce, and spices.   Mix well (it should be fairly moist before baking.  If not, add water and mix again), and bake for 30-40 minutes or until edges are starting to brown.  Enjoy!

Want to spice it up?  Serve with refried beans, or tortilla chips and homemade guacamole.


    • Laurie says:

      It’s delish. I’ll have a pic up soon. We always make 2 or 3 extra servings and freeze the rest. Also, dividing up into single servings and freezing for lunch would make a good lunch on the cheap too. Thanks for the comment!

  1. Looks like a tasty recipe Laurie! We love dishes like this and my wife just made homemade guacamole for the first time the other night. I generally am not a big fan of it, but it was quite good.

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