Spanish Rice with Salsa - The Easiest Spanish Rice Recipe Ever (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.

Never add water to the rice once its cooking because that will for sure make it mushy, but if all the water is dissipated, leave it covered so the steam continues to cook it, then uncover once it's all done.

Restaurant style Mexican rice is savory, tender and a little spicy, it's addictive. But how do you get that flavor and color that they get in the restaurant? Two secret ingredients: a can of Rotel tomatoes with chilies, and a packet of sazon seasoning!

The extra long grain rice contains less starch and cooks to a dryer, fluffier texture. Jasmine rice is a little too starchy, and basmati rice has an aroma that is not authentic to Mexican rice. Toast the rice in oil.

If you don't add enough water, the rice ends up dry and crunchy.

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.

Because you use too much water. The ratio is 2 cups water per 1 cup rice.

How much water for 2 cups of rice? ›

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.

If you cooked on a temperature that is too high (you should always bring to a boil before reducing to a simmer) then the rice will be burnt on the bottom and raw on top.

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. Be patient. Don't raise the temperature to rush the rice—that'll just put you right back where you started.

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.

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.

If you're a fan of homemade Mexican food, a good Mexican rice recipe is a must. Often referred to as Spanish rice or “arroz rojo,” this classic dish features long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder — lending it that iconic reddish-orange color.

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.