This easy Spanish Rice has been a family favorite for as long as I can remember. It’s fast and simple—perfect for busy weeknights or back-to-school evenings. A flavorful tomato-based marinara blends beautifully with ground beef and rice to create a homemade, satisfying meal the whole family will enjoy.
Our version of Spanish Rice is straightforward: marinara sauce, browned ground beef, and cooked rice. It’s not a complicated dish—just hearty, comforting, and quick to prepare. I often call it an Italian take on Spanish Rice because of the marinara base. Serve it with a simple green salad for a complete weeknight meal, and a glass of red wine if you want to be fancy.
With the busy routines of work and childcare, quick recipes like this become essential. This dish comes together fast, reheats beautifully, and freezes well—making it perfect for leftovers and meal prep. It’s also flexible: use homemade marinara or a store-bought sauce, and adjust the amount to match your preferred sauce-to-rice ratio.
Spanish Rice
Author: Jessy Freimann
Summary: A quick, family-friendly Spanish Rice made with marinara sauce, ground beef, and cooked rice. Ready in about 20 minutes and perfect for busy nights.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 20 mins
Course: Main dish, quick
Cuisine: Italian-style
Servings: 6
Calories: 280 kcal
Ingredients
- 1 pound ground beef (80/20)
- 2–3 cups marinara sauce (omit basil if your sauce has it)
- 2 cups cooked rice
- Romano cheese, for sprinkling
- Crushed red pepper, for sprinkling (optional)
Equipment
- Skillet
- Saucepan
- Wooden spoon
- Measuring cups and spoons
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the marinara sauce to the browned beef and simmer for about 10 minutes to meld flavors.
- Stir the cooked rice into the beef and sauce mixture. Aim for a moist, saucy texture without making it soupy—add a little more sauce if you prefer it wetter, or serve rice on the side if you want to preserve more sauce.
- Top with grated Romano cheese and crushed red pepper to taste, then serve.
Notes
If you prefer to keep the sauce from being absorbed by the rice, serve the rice separately and combine portions when plating. This dish reheats well and freezes nicely for future meals.
Nutrition (per serving)
- Calories: 280 kcal
- Carbohydrates: 19 g
- Protein: 15 g
- Fat: 16 g
- Saturated Fat: 6 g
- Sodium: 438 mg
- Fiber: 1 g
- Sugar: 3 g
Other quick weeknight favorites include Skillet Lasagna, Stuffed Peppers Rice Skillet, and Pasta Pomodoro.
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