Spanish Rice

Buckle up because it’s dinner time. I haven’t been posting many full meals recipe – most recent was the INCREDIBLE cashew chicken from a couple weeks ago – so it’s time to change that.

I made spanish rice! This is typically a side dish made with rice, diced tomatoes, onions and seasonings. What I made has ground meat (and other veggies) which makes it more of a main dish, plus it is a one pot meal. Win-win for dinner time.

This recipe is from the Second Helpings Cookbook (by Norene Gilletz). My mom would make this all the time for my family when I was younger. Over the years, we’ve put our own spin to add lots more flavour. There is nothing wrong with the original recipe, it is just very simple with seasonings (only salt and pepper) and I prefer a little more. I have written the changed recipe down below.

Like I mentioned before, this is a great one pot dinner. There are very few prep dishes too (knife, cutting board, measuring spoons). The only downside with this recipe is that you have to stay nearby to stir it every ~10 minutes while it simmers on the stove. If you can handle that, you will have a delicious meal for 4-6 people on the table in under an hour*.

*NOTE: I used brown rice which makes the cook time 45 minutes. You could swap it out for white rice which would probably only take 20-25 minutes. I choose brown rice for the extra nutrition.


  • 2 tbsp olive oil
  • 1lb ground chicken (or beef)
  • 2 onions, chopped (1 cup)
  • 1 bell pepper, chopped (1/2 cup)
  • 2 celery stalks, chopped (1/2 cup)
  • 1 cup brown rice* (see NOTE above)
  • 28oz can diced tomato
  • 1 1/2 tsp salt
  • 1/2 tsp each: pepper, oregano, basil
  • hot sauce, for serving (optional)


  1. In large pot, heat oil over medium heat. Add ground chicken (or beef) and cook 6-7 minutes until browned, making sure to break up large chunks with wooden spoon.
  2. Add onions, pepper and celery to pot and cook 2 minutes until veggies start to soften.
  3. Add all remaining ingredients and stir until combined. Cover pot, reduce heat to low and simmer 45 minutes, stirring occasionally (every 5-10 minutes)*.
  4. Serve in bowls with optional hot sauce on top.

*Brown rice will take 45 minutes. White rice will take 20-25 minutes. Rice is ready when it is tender (not hard/crunchy). If it is still a little too hard, let it simmer another 5-10 minutes.


3 Comments Add yours

  1. TanyaDesigns says:

    Wow, Lindsay, I’m loving every single recipe u create and share. Thank you for all your hard work. I can’t wait to make this rice dish!


    1. Thank you so much! I hope you enjoy it πŸ™‚


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