Mexican Spanish Rice

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Moist and delicious Mexican Spanish Rice. This versatile rice can be adjusted to your liking by adding carrots, peas, corn or whatever you like! Serve it with some Carne Asada and Roasted Salsa for a satisfying meal!

So, you might be wondering, what’s with the name? Are we making Spanish rice or Mexican rice?  In truth, I had a hard time deciding what to name this tasty recipe.

You see, I wanted those searching for both names to be able to find this recipe. In the end, I settled on the name “Mexican Spanish Rice.”

Spanish Rice

Spanish rice is really a misnomer. When people say “Spanish rice” they’re really referring to “Mexican rice.”

The rice Spain is known for is called Paella, and boy is it delicious! I’ll never forget the first time I tried it. My friend, Elaine’s dad, who was from Spain, prepared it for us.

It was different from any rice I’d had before. Paella is cooked in a special paella pan. This pan is wide and shallow, and perfect for serving this tasty rice.

The rice is yellow in color due to the saffron mixed in. Other mix-ins include peas and red bell pepper.

It’s finished off with shrimp, muscles, clams, and chicken and lemon wedges. Ok, I’m officially hungry now!

Mexican Rice

Mexican rice, on the other hand,  is usually sautéed in oil (or butter) to add additional flavor. Diced onions and garlic are also added to this mix.

The rice is then cooked in a chicken broth and tomato mixture, giving it its distinct orange-red color.

Other possible mix-ins include peas, carrots, diced chilis, celery, and corn. But you can add any ingredient your little heart desires.

My take on Mexican Rice

Ingredients

• 2 T. butter
• 2 T. vegetable oil
• 1 small onion minced
• 2 cups jasmine rice
• 1 tsp. chili powder
• 1-1/2 tsp. salt
• 3 cloves garlic
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup peas (optional)
• 1/4 cup diced carrots (optional)
• 14.5 oz canned diced tomatoes
• 2 T. tomato paste
• 1-1/2 cups chicken stock

Recipe Directions

Add butter and oil to a 6-quart Dutch oven. When the butter melts, add the diced onion and sauté for a few minutes.

Add washed and strained rice, corn, and carrots, and peas, if using. Sprinkle with chili powder, and stir for another minute.

Add garlic and stir for one more minute.

Mix the canned tomatoes, tomato paste, and chicken broth into the rice. Bring to a boil, then cover and cook over very low heat for 25 minutes.

Stir the rice halfway through the cooking time. Enjoy as a side with your favorite Mexican dishes.

Mexican Spanish Rice Serving Suggestions

If I’m being real, I could eat Mexican Spanish rice by itself and be totally content. Rice is definitely my weakness!

I’m usually the person polishing off the leftover rice off of my husband’s plate when we go out to eat.

You might want to show some restraint and serve it as a side dish. I like to sprinkle chopped cilantro over the rice before I serve it.

This rice is a marriage made in heaven with some Mexican Carne Asada. Chile Verde, Mexican Lasagna, green enchiladas, would also go wonderfully with this rice.

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