MOM'S SPANISH RICE RECIPE

A Note of Love

This recipe holds a special place in my heart, as it reminds me of my Mom's love and the delicious meals she prepared during our family camping trips. I hope it brings warmth and comfort to your adventures, just as it has to mine.

This hearty and flavorful Spanish Rice recipe is a beloved family favorite that brings back memories of camping trips with my mom. Perfect as a comforting side dish with baked potatoes, potatoes au gratin, or fresh buns with butter, it’s also an excellent choice for camping and backpacking as a dehydrated meal. Easy to prepare, versatile, and delicious, this Spanish Rice is the ultimate recipe for both home cooking and outdoor adventures.

Tips for Cooking & Dehydrating Spanish Rice

Dehydrating for Backpacking or Camping: If you’re planning to make this a dehydrated camping meal, add ¼ cup of flour to the ground beef while cooking. The flour helps the beef stay moist when rehydrated and prevents that “gravel-like” texture that can sometimes happen with dehydrated ground beef. This makes it a great option for lightweight backpacking food.
Use Lean Ground Beef: I always cook with lean ground beef for this recipe. If you use regular ground beef, be sure to drain it really well to avoid excess grease, especially if you’re turning it into a backpacking recipe.
Skip the Flour if Cooking Fresh: If you’re making this on the stovetop or in a slow cooker, you can skip the flour. This recipe works beautifully without it.
Perfect for Busy Days: Spanish Rice also makes a hearty family dinner for those busy days when you’re short on time. Just toss everything into the slow cooker and let it simmer away—dinner will be ready when you are.
Fresh vs. Frozen Vegetables: I always use fresh peppers and onions for the best flavor and crunch. I haven’t tried frozen veggies in this dish, but they could work as a substitute if that’s what you have on hand—perfect for an easy camping dinner or weeknight meal.
Optional Heat: We like a little spice, so I usually add chili flakes. For a milder version, especially when serving kids or guests, just leave them out.

This recipe is perfect as a hearty family comfort food at home, an easy slow cooker dinner, or a make-ahead dehydrated backpacking meal for the trail.

Mom's Spanish Rice

Ingredients

2 lbs ground beef
2 meduim onions, diced
2 green bell peppers, diced
1 cup long grain rice (or rice of choice)
1 (28 oz) can whole tomatoes
2 (8 oz) cans tomato sauce
1 cup water
2 1/2 tsp chili powder (adjust to taste)
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional for extra heat)
1 tsp chili flakes (optional for extra heat)

Instructions

Stovetop Method (Recommended for Dehydrating)

YIELD 8 SERVINGS

In a large skillet or pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat. (See note above regarding adding flour to beef before browning if dehydrating)
Add the diced onion, bell pepper, Sauté until the vegetables are soft and fragrant.
Stir in the rice, diced tomatoes, tomato sauce, and water. Add chili powder, salt, black pepper, chili flakes and cayenne pepper. (Note: Chili flakes and cayenne pepper are optional)
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 - 40 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
IF DEHYDRATING: Remove from heat and let the Spanish Rice cool completely before transferring it to the dehydrator trays.

Dehydrating Instructions

Spread the cooled Spanish Rice mixture evenly on dehydrator trays lined with non-stick .
Set the dehydrator to 167°F (or the recommended temperature for your machine).
Dehydrate for approximately 10 - 13 hours or until completely dry and brittle. Dehydrator times may vary, so check periodically.
Once fully dried, separate into 8 equal servings and transfer into airtight containers or vacuum-sealed bags for long-term storage.

TIP: I store mine in the freezer and take them out when I am ready to pack them for trip. Storing in the freezer extends the long-term storage time by a couple of months.

YIELD 8 SERVINGS

Crockpot Method (Original Family Recipe)

Brown the ground beef in a skillet, drain and transfer to the crockpot.
Add all remaining ingredients
Stir well, cover, and cook on low for 7-9 hours or on high for 3 hours.

Serving Suggestions

At home: Sprinkle with shredded cheese and serve hot with baked potato, potatoes au gratin (our favourite) and fresh buns.
On the trail: Rehydrate the Spanish Rice by adding boiling water (approximately a 1:1 ratio) and letting it sit covered for 10-15 minutes.

MOM'S SPANISH RICE RECIPE

A Note of Love

This recipe holds a special place in my heart, as it reminds me of my Mom's love and the delicious meals she prepared during our family camping trips. I hope it brings warmth and comfort to your adventures, just as it has to mine.

Tips for Cooking & Dehydrating Spanish Rice

Use Lean Ground Beef: I always cook with lean ground beef for this recipe. If you use regular ground beef, be sure to drain it really well to avoid excess grease, especially if you’re turning it into a backpacking recipe.

Skip the Flour if Cooking Fresh: If you’re making this on the stovetop or in a slow cooker, you can skip the flour. This recipe works beautifully without it.

Perfect for Busy Days: Spanish Rice also makes a hearty family dinner for those busy days when you’re short on time. Just toss everything into the slow cooker and let it simmer away—dinner will be ready when you are.

Fresh vs. Frozen Vegetables: I always use fresh peppers and onions for the best flavor and crunch. I haven’t tried frozen veggies in this dish, but they could work as a substitute if that’s what you have on hand—perfect for an easy camping dinner or weeknight meal.

Optional Heat: We like a little spice, so I usually add chili flakes. For a milder version, especially when serving kids or guests, just leave them out.

This recipe is perfect as a hearty family comfort food at home, an easy slow cooker dinner, or a make-ahead dehydrated backpacking meal for the trail.

Mom's Spanish Rice

Ingredients

2 lbs ground beef

2 meduim onions, diced

2 green bell peppers, diced

1 cup long grain rice (or rice of choice)

1 (28 oz) can whole tomatoes

2 (8 oz) cans tomato sauce

1 cup water

2 1/2 tsp chili powder (adjust to taste)

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper (optional for extra heat)

1 tsp chili flakes (optional for extra heat)

Instructions

Stovetop Method (Recommended for Dehydrating)

YIELD 8 SERVINGS

In a large skillet or pot over medium heat, brown the ground beef until fully cooked. Drain any excess fat. (See note above regarding adding flour to beef before browning if dehydrating)

Add the diced onion, bell pepper, Sauté until the vegetables are soft and fragrant.

Stir in the rice, diced tomatoes, tomato sauce, and water. Add chili powder, salt, black pepper, chili flakes and cayenne pepper. (Note: Chili flakes and cayenne pepper are optional)

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 - 40 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

IF DEHYDRATING: Remove from heat and let the Spanish Rice cool completely before transferring it to the dehydrator trays.

Dehydrating Instructions

Spread the cooled Spanish Rice mixture evenly on dehydrator trays lined with non-stick .

Set the dehydrator to 167°F (or the recommended temperature for your machine).

Dehydrate for approximately 10 - 13 hours or until completely dry and brittle. Dehydrator times may vary, so check periodically.

Once fully dried, separate into 8 equal servings and transfer into airtight containers or vacuum-sealed bags for long-term storage.

TIP: I store mine in the freezer and take them out when I am ready to pack them for trip. Storing in the freezer extends the long-term storage time by a couple of months.

YIELD 8 SERVINGS

Crockpot Method (Original Family Recipe)

Brown the ground beef in a skillet, drain and transfer to the crockpot.

Add all remaining ingredients

Stir well, cover, and cook on low for 7-9 hours or on high for 3 hours.

Serving Suggestions

At home: Sprinkle with shredded cheese and serve hot with baked potato, potatoes au gratin (our favourite) and fresh buns.

On the trail: Rehydrate the Spanish Rice by adding boiling water (approximately a 1:1 ratio) and letting it sit covered for 10-15 minutes.

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