Spanish rice, also known as Mexican rice, is a common side dish in northern Mexico. This always savory (and sometimes spicy) side dish is also popular outside of Mexico, especially in the Southwestern United States. The names Spanish rice and Mexican rice imply the same dish, although this recipe is not part of Spain's cuisine.
History of Spanish Rice
While there's no clear story as to why some people refer to this tomato-flavored rice as Spanish rice (even though this exact dish is not prepared in Spain), there are some very good indications how it came to be known as such. Rice is not native to Mexico and was brought over in the 1500s when Spain started their invasion. The Spaniards began to import cattle, pigs, goats, and chickens. As the Spaniards continued their travels around the world, they visited Asia, and from there they brought back wheat and rice to Mexico. Since the Spanish originally introduced rice to Mexico, it makes sense that a traditional rice dish would be called "Spanish rice."
Another theory is that because Mexicans speak Spanish and make this rice dish, the country's language became incorporated into the name.
Mexican Rice Characteristics
In Mexico, different regions serve rice in different ways. If you order rice in northern Mexico, you most likely will get the rice cooked with chicken broth and tomato flavors—traditional Mexican (or Spanish) rice. However, in southern Mexico, plain white rice is more common. But since adding the broth, tomato, onion, and garlic is the Mexican way to add flavor to rice, calling the dish "Mexican rice" indicates rice that is made in the Mexican style. However, in Mexico, it isn't referred to as Spanish or Mexican rice at all but simply arroz (rice) or arroz rojo (red rice).
How Mexican Rice Is Made
Spanish or Mexican rice is made by browning white rice in fat, such as lard orcooking oil. Onions and garlic are added for flavor while the rice is browning. After the rice begins to turn opaque andgolden brown, it is brought to a simmer in a combination of chicken broth andtomato flavoring, whichcan be tomato sauce, paste, salsa, or bullion. Parsley can be added for a little color but does not change the taste very much. Cilantro, on the other hand, adds a very unique flavor and can be substituted for parsley or added in addition as a complimentary fresh herb. Cumin, oregano, cayenne, and chili powder are seasonings often used in the dish. Sometimes vegetables are added such as chiles, corn, peas, bell peppers, or carrots.
Mexican rice makes a nice compliment to any Mexican bean dish; its most popular pairing is refried beans. It's also served with Mexican main dishes like carne asada, picadillo, tacos, and many more. It is very easy to make your own Spanish or Mexican rice, from a Spanish rice with ground beef to a quick and easy Mexican rice.
FAQs
One of the main differences between these two rice dishes is that Mexican rice is fluffier and tends not to stick together. Whilst Spanish Rice is known for that rich yellow color, Mexican Rice is best known for its reddish orange hue that it gets from being cooked with cumin.
Are Spanish rice and Mexican rice the same thing? ›
Not at all, it turns out. Rice may have been introduced to Mexico by the Spanish, but "Spanish rice" and "Mexican rice" are vastly different. Their texture isn't the same, they don't have the same ingredients, and they don't even look the same (thanks to the different ingredients).
What type of rice is used in Mexico? ›
The most popular type of rice used in Mexico is a medium long grain rice. Two types are cultivated in Mexico, Sinaloa (long grain) and Morelos (short grain). Rice is served as a food, in and of itself, in Mexican meals.
What is Spanish rice called? ›
Spanish rice (also called “bomba” rice, calaspara rice, arroz redonda) is traditional in Paella, and it's what I recommend using. It's a short grain rice that absorbs more water than regular rice, without turning mushy. You can buy Spanish rice on Amazon, World Market or an international food market.
Is Mexican rice the same as Puerto Rican rice? ›
Mexican rice is flavorful, vibrant, and similar -but can be spicy! Puerto Rican rice is not spicy on a heat index (think mild, hot, fuego); it's flavorful due to the herbs and spices used such as oregano and cilantro, but you don't have to worry if you have acid-reflux, this yellow rice recipe is not spicy!
Why is Mexican rice yellow? ›
"The yellow aspect comes from tangy achiote powder, also known as annatto. From Mexican: Healthy Ways With a Favorite Cuisine."
Why is Mexican rice so orange? ›
Did you ever wonder why Mexican rice is a red-orange color? Cumin is the answer. It provides that nutty and spicy taste and is the famous culprit for the red-orange color. Cumin is always an ingredient in this rice.
What rice is closest to Spanish rice? ›
Best substitute for paella rice is risotto rice (arborio rice) which has similar characteristics ie. ability to absorb lots of liquid, except risotto goes creamy if you stir it. The next best is medium grain rice – the same rice I use for rice pudding.
Why is my Mexican rice crunchy? ›
Maybe you took the lid off of the pot too early, letting the steam escape. Maybe you didn't add enough liquid to begin with. Whatever the case, if your rice is looking dried out, or the texture is still hard or crunchy when all the liquid has been absorbed, add up to ½ cup water and return to a simmer with the lid on.
What type of rice do Mexican restaurants use? ›
Any kind of long grain rice works well for making Mexican rice. You can use generic “long grain rice”, or basmati, or jasmine, anything like that.
The grains that come into contact with the cooking vessel turn golden and nutty brown, slinking toward caramelization but never burnt. The Spanish know it as socarrat, Koreans nurungji, Senegalese xoon, and Dominicans con con, but whatever you call it, the crunchy caramelized crust deserves a spotlight.
What is the burnt part of Spanish rice called? ›
The word socarrat in Valencian means scorched and, although it may seem strange, it's a cooking technique used when making paella. There is no good Valencian paella without a good socarrat, the burnt rice that remains at the bottom of the paella when we cook it.
Is it Mexican rice or Spanish rice? ›
One of the main differences between these two rice dishes is that Mexican rice is fluffier and tends not to stick together. Whilst Spanish Rice is known for that rich yellow color, Mexican Rice is best known for its reddish orange hue that it gets from being cooked with cumin.
Why is Mexican rice pink? ›
Mexican Rice, or arroz rojo, is a staple in Mexican cuisine! It is a red rice that is cooked in chicken stock and tomato juice, which gives it that beautiful red color.
Where is Mexican rice most popular? ›
The well-loved orange iteration of arroz is found mostly in Northern Mexico and the Southwestern United States. Arroz blanco, or white rice, is more common in Southern Mexico.
Why is rice at Mexican restaurants so good? ›
Mexican rice isn't just steamed rice, it is sautéed and browned in oil, often with chopped onions and garlic. After browning the rice, chicken broth and chopped tomatoes are added to the rice before steaming it. Sometimes vegetables such as precooked, chopped carrots, peas, and/ or corn are added.
Should you rinse Mexican rice? ›
It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
Why is it called Spanish rice? ›
History of Spanish Rice
As the Spaniards continued their travels around the world, they visited Asia, and from there they brought back wheat and rice to Mexico. Since the Spanish originally introduced rice to Mexico, it makes sense that a traditional rice dish would be called "Spanish rice."
Why does my Mexican rice always come out mushy? ›
When you cook the rice for a longer time in too much water, it causes the grains to split, which results in a gummy and soggy texture.
Why do you brown Mexican rice before cooking? ›
How to Make Mexican Brown Rice. First, we'll lightly toast the brown rice in oil for extra flavor and separation. Then, we'll bring the rice to a boil with rich, tomato-y broth (you can use ripe tomatoes or canned). Then, we'll bake it in the oven for perfectly fluffy Mexican rice with amazing flavor.
Salt starts to clump up because it's hygroscopic, meaning it absorbs water vapor from the air. That's why the salt shaker seems to get clumpy more often in wet weather. When you add in a few grains of uncooked rice, they'll absorb the moisture more quickly than the salt—keeping everything flowing smoothly.
What kind of rice is used in Spanish food? ›
Arroz bomba
The most popular type of rice used in dry Spanish rice dishes like paella or arroz al caldero. This variety of rice has a lower starch content which means each grain stays intact and doesn't fall apart, which is how paella maintains such a unique texture.
What is the difference between Mexican rice and brown rice? ›
Mexican rice is mostly made with white rice. I prefer to make mine with wholegrain rice, as it's not only healthier, but tastier too. Brown rice adds a slight nutty dimension. The dish contains mild chillies rather than hot ones, but you can always step things up a bit if you prefer a spicier finish.
What is the Spanish rice that starts with AP? ›
Paella is a classic Spanish dish featuring saffron rice with chorizo, chicken, and seafood. This easy recipe marinades the chicken in paprika and oregano for added flavor and adds the shrimp at the last minute for fantastic results.
