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Spanish Rice with Ground Beef and Eggs

Recipe photo courtesy of Linda Pugliese
Source: Martha Stewart Living, October 2014
Total Time Prep Servings



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How would you rate this recipe?
  • DorM
    28 MAY, 2015
    After making this times, it has become a family favorite. Aside from using much more Worchestershire sauce, it is delicious. There have been no problems with the cooking times.
  • mshann
    13 JAN, 2015
    The flavors of the recipe with such few ingredients was very good, but the cooking time in the recipe as written is severely underestimated. The rice took closer to 45 minutes and the eggs had to cook in the oven for closer to 25. Not the quick weeknight meal I thought it would be, but I would try it again.
  • fairyscience
    1 NOV, 2014
    What a waste of my time and food. This was a terrible way to cook rice and we put it in for twice the time and it was still undercooked. The eggs took three times the time in an oven hotter than the recipe said. It was a complete disaster and we couldn't eat it. The flavours were very nice so I will make again but I will not be following the method at all and I will cook the rice and eggs separately.

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