Spanish Stew

This recipe group is listed in Main: Rice
and in Main: Beef

Serving for six

One Pan Meal Version (this used to be listed on the Rice-A-Roni® box).

Prep time 30 minutes

Things You Need

  • Large frypan and lid
  • Heatsource (range, hotplate, campfire, etc.)
  • Something to stir with
Spanish Stew


  • 1 lb ground meat (beef or turkey)
  • 1 box Rice-A-Roni® Spanish Rice
  • 2 T butter or margarine
  • 2 cups water
  • 1 can diced (stewed) tomatoes (I like the mexican or spicier style)
  • 1/2 can cut green beans
  • 1/2 can corn


  1. Brown ground meat and set aside
  2. Prepare Rice-A-Roni® as directed on the box
    • In large skillet, combine rice-vermicelli mix and butter or margarine
    • Sauté over medium heat until vermicelli is golden brown, stirring frequently
    • Slowly stir in water, then spcial seasonings and bring to a boil
    • Cover and reduce heat to low
    • Simmer 15 - 20 minutes or until rice is tender (I do 24 minutes)
  3. Stir in meat and vegetables
  4. Heat and stir, repeat
  5. When entire mix is hot enough, remove from heat and serve


Doubling is easier and makes the beans and corn a full can of each.

I often use three boxes of Rice-A-Roni® with one or two lbs. of meat, two cans of beans and one can of corn. I then use three cans of diced tomatoes, one regular and two mexican or the other way a round for a milder taste.

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