Tony Zentgraf
It only takes a handful of ingredients to make Restaurant Style Mexican Rice at home. The technique of making this rice is what makes the dish flavorful and fluffy. Take a look at how easy it is to put together!
In this Article
- Is it Mexican Rice or Spanish Rice
- So How Did Rice Get to Mexico?
- Spain’s Rice Dishes
- Why Toast the Rice
- Easy to Make
Is it Mexican Rice or Spanish Rice?
Google Search Spanish Rice and you will get mixed results. Many recipes will call themselves Spanish Rice but when comparing ingredients to Mexican Rice there are many similarities. Some of the reasons for this crossover of terms traces back to where you are from and what you have experienced culturally.
The term Spanish Rice can be traced back to Tex-Mex cuisine in the Southwest U.S. and Northern Mexico. Most likely adaptations of the Spanish vs Mexican name was as simple as Mexicans speaking Spanish and the name stuck in Tex-Mex cuisine.
In the U.S. both names seem to be used almost interchangeably. But go to a Mexican restaurant and you will not hear the terms Mexican or Spanish Rice. On the menu you will most likely see rice, arroz or even Arroz Rojo (red rice).
It is safe to say that the American culture adapted the traditional Arroz Rojo recipes brought by numerous family recipes that came along with the abuelitas from Mexico.
So what makes Mexican Rice vary from Spanish Rice?
Even though the terms can be used interchangeably there can be differences. Looking at regional recipes, the two rices, Arroz Rojo (Mexican Red Rice) and Spanish Rice (Tex-Mex Style) will have many similarities. Red comes from a tomato product being added or even achiote paste (annatto seeds), onion, garlic, a chile such as a jalapeno and even cumin.
Mexican Rice rice can have carrots and peas added but depending on the Tex Mex recipe there could also be other ingredients such as bell pepper or additional spices.
Texture of the rices can vary as well. Tex-Mex style Spanish Rice can tend to be on the sticker side and Mexican rice grains are looser and tend not to stick as easily. Each style depending on where you are from or what you grew up with will vary from ingredients to how it is made.
So How Did Rice Get to Mexico?
Rice is not native to Mexico, Central or South Americas. During the time of Columbian Exchange, Conquistadors brought rice along with them as a shelf stable ingredient. Introducing rice to residents when they arrived in Mexico, Veracruz to be exact. Over the centuries from the 1500s to today, the evolution of rice in Mexican cooking has made Arroz Rojo a staple.
When rice was introduced by the Spanish explorers the type of rice they brought is not what is used today. At the time, because of what Spain had as ingredients, their rice dishes were not red. Saffron was and still is a vital ingredient in their yellow rice recipes.
Spain’s Rice Dishes
Tracing rice usage backward from Mexico to Spain, it turns out rice is not native to Spain either. Rice was introduced to Spain by the Moors when they occupied the Andulian peninsula from 700 – 1500 AD. Moorish occupation brought ingredients that had not been seen in that part of Europe previously. Apricots, artichokes, carob, sugar, aubergines, grapefruits, carrots, coriander, saffron and rice were adopted into the cuisine of the region.
Popular Rice Recipes from Spain
- Paella Valenciana – hailing from the region of Valencia, Spain. Traditional recipes for paella is a saffron flavored rice dish that can include meats such as chicken or rabbit and some vegetables.
- Paella de Marisco – a variation of the original that uses seafood ingredients. Popular along the coastal regions of Spain.
- Arroz al Caldero – a dish that is not as dry as paella, arroz al caldero gets its flavor from a deeply seasoned broth that it is cooked in. The dish includes numerous types of fish and a smoky chile.
- Arroz Caldoso – this rice dish translates to brothy rice. The rice dish has proportionally more liquid than other methods of cooking. The end result is a cooked rice that is in a flavorful broth, this is one recipe that includes tomato as an ingredient along with saffron giving it a redder color when finished.
- Arroz con Pollo – let’s not forget arroz con pollo. Ingredients include chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is a dish that also made its way to Latin America from Spain.
Why Toast the Rice
Making deliciously flavorful Restaurant Style Mexican Rice or Arroz Rojo at home starts with building flavors with toasting the rice. Toasting the rice has a few effects. First, toasting helps develop a nutty flavor. Second, it allows the rice to absorb the liquid quicker than non toasted rice. Lastly, toasting the rice helps the rice not clump together as much.
Depending on the type of cultural cuisine and recipe, rice can be toasted or not toasted. For example, arborio or carnaroli rices used in risotto are toasted in the pot with some oil to increase the flavor by bringing out a nutty aroma and flavor.
Where as rice varieties used in Asia, such as Jasmine also known as Thai Fragrant Rice and even Japanese Short Grain Rices are more often than not rinsed prior to cooking and not toasted.
Yet, Basmati rice used in India and the lower Asian continent cuisines are soaked and drained then toasted to bring a nuttiness to the dishes.
Easy to Make
This recipe for Restaurant Style Mexican Rice is easy to make! It’s a recipe that has been consistent for me and the flavors are well balanced.
Give this recipe a try as a side dish or even add it to a burrito!
It was delicious in the Carne Asada Wet Burrito! Enjoy!
Restaurant Style Mexican Rice
Print RecipeEquipment
- 1 3 qt Pot
- 1 Kitchen Spoon
Recipe Multiplier
- 1 ½ cups Long Grain White Rice
- 2 tbsp Vegetable Oil
- ½ cup White Onion - ¼" diced
- 1 ea Garlic Clove - crushed
- 8 oz Fire Roasted Tomatoes - pureed
- 2 cups Chicken Broth - (low sodium preferred)
- ¼ tsp Kosher Salt
- 2 ea Sprigs of Cilantro
- 1 ea Serrano Chile - crushed or split in half (substituting a jalapeno is ok)
Instructions
Preparing the Rice
- Using a sauce pot with a cover, heat over a medium high heat.
- Add the vegetable oil and heat until it shimmers.
- Add the onions and saute. Reduce heat to medium to avoid burning the onions. Slightly browning the onions is ok if you prefer.
- Add the crushed garlic clove at this point to bring out the flavor.
- Once the onions become translucent, remove and discard the garlic clove.
- Add in the dry rice and saute the rice for about 30 seconds to 1 minute.
- The rice will toast and develop a nutty aroma. Avoid burning or browning the rice. The rice will begin to become pale white.
- After the rice has toasted, add the pureed fire roasted tomatoes.Stir to combine and bring to a rolling simmer. Cook the tomatoes for about a minute to develop the sugars in the tomatoes.
- Add the chicken broth and bring to a boil.
- Add the salt, cilantro and serrano chile.
- Reduce the heat to a low simmer. Cover with a lid and cook for 20 minutes.
- After 20 minutes, remove the rice from the heat and let sit with the lid on for an additional 10 minutes. This will allow for the rice to absorb extra liquid and will be easier to fluff.
- Remove the cilantro and serrano chile.Fluff with a fork or the side of a kitchen spoon.. Cut through the cooked rice one direction then turn the pot and cut through with the fork again. This will help separate the rice.
- Serve the rice as a side dish or add it to a burrito.Enjoy!
- Serve as a side dish, with beans or in a burrito!
