Spanish Rice

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5 from 1 vote

Spanish Rice

Prep Time25 mins
Cook Time35 mins
Course: Main Course
Diet: Gluten Free
Keyword: casserole, precooked
Main Protein: Beef, Ground Beef
Cooking Method: Oven
Servings: 6
Calories: 632kcal


  • 1 lb. ground beef browned
  • 2 clove garlic minced
  • 4 cups pasta sauce
  • 2 cups cooked rice white or brown, cooked and cooled
  • 1/2 cup onion diced
  • 1/2 green bell pepper diced
  • 2 1/4 oz. black olives sliced (half a can)
  • 2 cups cheddar cheese shredded
  • 1 large (gallon) freezer bag or reusable silicone bag
  • 1 medium (quart) freezer bag


Assembly instructions:

  • Brown the beef.
  • Cook and cool the rice.
  • Chop the vegetables.
  • Place the grated cheddar cheese in a medium resealable bag.
  • Put all the other ingredients in a large resealable bag and squish to mix together. Remove excess air and seal. Staple the bags together above the seal.
  • Freeze.

Cooking instructions:

  • Thaw.
  • Put the contents of the large bag in a large casserole dish and top with the cheese.
  • Bake for 30-40 minutes at 350°.


Pro tip: Since you're going to be browning the ground beef and cooking the rice anyway and using half a can of black olives, you might as well go ahead and make two of these at a time!


Calories: 632kcal | Carbohydrates: 61g | Protein: 29g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1310mg | Potassium: 898mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1163IU | Vitamin C: 21mg | Calcium: 335mg | Iron: 4mg