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.

This is not typical Spanish rice or Mexican rice. The reason your rice takes so long to cook and gets undercooked is because of the tomato products. They are acidic and retard cooking the rice. First of all, the rice should be roasted in a dry pan, stirring until the rice is opaque not burned or browned. This converts the starch like Uncle Ben's. Or, use Uncle Ben's. Cook the rice in broth and then add the other ingredients so that your rice cooks properly. Spanish rice often means that paella is made. Green olives, tomato and seafood are prominent in this dish. There are very few other traditional Spanish rice recipes. Paella is usually the most popular. I do like the use of ground beef and eggs though. It really sounds good but roast the rice for a fluffy rice. This is the same for all rice dishes including jambalaya, Chinese fried rice, Mexican rice, etc.

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.

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.