When it comes to comfort food that effortlessly combines vibrant flavors with simplicity, few dishes rival Spanish rice, also known as Mexican rice. This beloved side dish has earned a place on tables across the world, accompanying everything from enchiladas to grilled meats. Its appeal lies in its ability to transform humble ingredients into a warm, flavorful, and satisfying dish. But beyond its mouthwatering taste, Spanish rice carries a rich history and cultural significance that traces back to the culinary traditions of Mexico and the broader influence of Spanish and Moorish cooking.
Spanish rice, despite its name, is a distinctly Mexican creation. Its origins are tied to the introduction of rice to Mexico in the 16th century, when Spanish colonizers brought this versatile grain from Asia via the Philippines. The Mexican adaptation of rice took on a character of its own, influenced by indigenous ingredients like tomatoes, chili peppers, and native herbs. Over time, the dish became a cornerstone of Mexican cuisine, particularly in central and northern regions, where it is often prepared with bold spices, vegetables, and a vibrant red hue from tomato-based sauces.
Varieties of Mexican rice abound, each reflecting the diverse culinary landscape of the country. The classic version, often referred to as “arroz rojo” or red rice, features a tomato-based broth, garlic, onions, and a touch of cumin for a savory depth. In coastal regions, you’ll find seafood-inspired variations, such as “arroz a la tumbada,” a Veracruz specialty that incorporates shrimp and other shellfish. Meanwhile, southern states like Oaxaca are known for “arroz negro,” a dramatic black rice dish colored and flavored with rich mole sauces. Each version speaks to the ingenuity of Mexican cooks who have adapted the dish to local tastes and ingredients.
Beyond the traditional recipes, Spanish rice also serves as a blank canvas for creative adaptations. Many cooks enhance the dish with beans, corn, or shredded chicken for a heartier meal. Others experiment with spice levels, adding jalapeños or chipotle for a fiery kick. Spanish rice’s versatility makes it not just a side dish, but a main event in its own right for families seeking a quick, satisfying dinner.
Our favourite way to enjoy Spanish Rice is either in a bowl or tortilla with my Slow Cooker Pulled Pork, Homemade Refried Beans (also made in the slow cooker!) and lots and lots of cheese. And sour cream, of course. If you have any leftovers (you probably won’t), store in a covered container up to 3 days. To reheat, add a tablespoon or so water and microwave, loosely covered, for a couple minutes (time depends on your microwave).
We’ve also turned Spanish Rice into a whole meal on it’s own with our Beefy Beans & Rice.
Spanish Rice
Ingredients
- 2 tbsp olive oil
- ¼ onion finely diced
- 1½ cups long grain white rice rinsed
- 1 cup salsa preferred style and heat
- 2 cups water
- 1 tbsp Better Than Bouillon Chicken see notes
Instructions
- Heat 2 tbsp olive oilin a large skillet over medium heat. Stir in ¼ onion, and cook until tender, 3-5 minutes
- Add 1½ cups long grain white rice to skillet and cook until rice begins to brown, about 5 minutes.
- Stir in 1 cup salsa, 2 cups water, and 1 tbsp Better Than Bouillon Chicken.
- Bring to just a boil then reduce heat to low, cover and simmer about 20 minutes, until liquid has been absorbed.
- Remove from heat and fluff rice with a fork.
Notes
Nutrition
Authentic Recipes
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