Homemade Spanish Rice Recipe (2024)

FAQs

What is the difference between Mexican rice and 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.

Spanish rice is essentially a rice pilaf, but with southwestern flavorings. To make it you brown the raw rice first with onions and garlic, and then cook the rice in chicken broth with added tomatoes. The browning is essential to the nutty, almost toasty flavor of the rice.

If, after resting, the rice is cooked through but still too wet, uncover the pot and cook over low heat to evaporate the excess moisture. Alternatively, you can gently spread the rice out onto a baking tray and dry it in a low oven (about 300º F or 150º C).

Medium grain rice is the one most used in the Spanish cuisine, while long grain rice is the most widely sold in the United States. Much about rice has been discussed in the Paella section of this blog (check FUNDAMENTALS, or click here).

Why does Mexican restaurant rice taste better? The method used to make Mexican rice involves lightly frying the uncooked rice in oil which helps it absorb more flavor from the seasoning and cook to a perfect consistency. In addition, a traditional blend of spices and diced vegetables and potatoes create unique flavor.

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.

Mexican rice (sometimes referred to as Spanish rice or red rice in Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients.

Saffron is the holy-grail ingredient that makes Spanish rice all that it is. It gives it a semi-sweet flavor that is delicate and complex. Besides the sweet, it also has earthy and floral tones. Let's not forget its vibrant yellow color.

Seasoning the water is the key to making sure your dish doesn't turn out bland—the way the water tastes before the liquid is absorbed into the rice is the way your rice will taste when it's done! If your water tastes bland, your rice will too.

The secret's in the starch–or rather, the lack of starch. By rinsing the rice in cold water, you wash away all of that sticky starch, and you get nice fluffy rice just like the restaurants make.

Why is my Spanish rice always 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.

Absolutely! Toasting the rice in olive oil, onion, and garlic will amp up the flavor of the rice in addition to slightly reducing the cooking time and keeping the rice grains from clumping together. The rice should be toasted until it starts to smell nutty and fragrant, about 5 minutes.

For tender grains of rice that easily separate, such as in a pilaf, use 2 cups of water for every 1 cup of rice. You can also use another liquid like stock in this 2:1 ratio. For slightly chewier, fluffy white rice, use 1 1/2 cups of water for every cup of rice, or a 1.5:1 ratio.

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."

Mexican rice (sometimes referred to as Spanish rice or red rice in Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients.

Mexican is a nationality not a language. The language is still Spanish. Yes, there's a difference between that spoken in Spain and the one spoken in Mexico. Just like English spoken in England is different from English spoken in Australia.