Beefy Spanish Rice

Photography by: Ben Dearnley, Styling: Michele Cranston, Food Preparation: Peta Dent

A delicious dinner recipe that will please the palate and the purse

 Cook time 40 Minutes

WW1612_Food -Cranston _Beefy -Spanish -Rice 01


  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 medium (170g) red onion, diced
  • 2 cloves garlic, chopped finely
  • 500g minced beef
  • 1 cup (200g) arborio rice
  • 1 litre (4 cups) beef stock
  • 2 tablespoons tomato paste
  • 1 medium (200g) red capsicum, chopped
  • 1 medium (200g) yellow capsicum, chopped
  • 250g cherry tomatoes (yellow and green), halved
  • 2 fresh long green chillies, seeded, sliced thinly
  • ½ cup flat-leaf parsley, leaves picked


  1. Heat the oil in a large, deep frying pan over medium heat. Add the paprika, cumin, onion, and the garlic; cook for two minutes or until the spices are aromatic and onion has softened.
  2. Increase the heat to high; add the beef. Cook, stirring, until the beef is well browned. 
  3. Add rice, beef stock and tomato paste; bring to the boil. Reduce heat to medium-low; cook for 20–25 minutes, stirring occasionally, until the stock has all been absorbed. Stir in the capsicums; cook for a further two minutes.
  4. Meanwhile, combine the tomatoes, chillies, and parsley in a bowl and toss to combine.
  5. Serve the beef rice topped with the tomato mixture.

Not suitable to freeze or microwave.

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