I know how to make Mexican rice, how do you make Spanish rice?

Theres got to be a difference. People call my Mexican rice ‘Spanish rice’ but its not right? Mexican rice: Fry white rice in oil till caramel color, add onion, garlic, chopped tomatoe or sauce & fry a minute then add broth.Cover and simmer for 15-20 min.
Then why is it on those ‘ instant spanish rice’ packets the grains look like they haven’t exploded?
Okay, I’m Mexican and this is pretty much how my family makes it. I’d like to hear from someone that is Spanish.I should have know that there would be so many variations.
Saffron! THATS the difference everybody!…But I still want the recipe!

7 Comments

  1. I am Panamanian and this is how I make my Spanish Rice. Most people enjoy and I find them talking about it for days to come!!! Hope you enjoy.

    1/2 large onion
    1/2 green bell pepper
    1/2 red bell pepper
    3 garlic cloves
    3 pieces of celery (sticks)
    1 jar of Green Olives with pimientos
    1 lb. rice (Long Grain)
    2 packets of Goya Sazon Seasoning
    2 tablespoons capers (optional)
    2 to 3 tablespoons of Oil

    Chop onion, garlic, red pepper, green pepper, and celery somewhat fine.
    Drain can of peas and carrots.
    Add rice to pot with a little oil. (You can lightly fry if you like.. it really doesn’t make a difference).
    Stir in oil with rice to avoid sticking during cooking, or as Panamanians call it… Catching.
    Add water (use standard rice: water ratio)
    Dump the chopped vegetables, peas and carrots, green olives, (and capers if you decide to use them) into the pot with the water.
    Add the two packets of Goya Sazon to the pot. Stir for even covering of the rice.

    Cover the rice and let it steam as you would cook any other rice.

    When the rice has fluffed lightly go through it with a fork, to make sure the food has mixed evenly.

    akarristia
  2. They are really the same thing.

    SPANISH RICE

    1/4-1/2 cup vegetable oil
    1-2 cup long grain rice
    1/4-1/2 teaspoon salt
    1-2 tomatoes, diced
    1/2-1 small onion, diced
    3-6 cloves garlic, minced
    1-2 teaspoons cumin
    2-4 tablespoons tomato paste
    2-4 cup water, boiled

    In a medium saucepan, over medium heat, fry rice in oil until slightly golden, about 3-5 minutes.
    Add salt, cumin, onion and garlic and sauté 1 minute. Add tomato, tomato paste and boiling water. This should boil almost immediately; turn down heat to low, cover and cook for about 20 mins, or until water has evaporated.

    Serve.

    chris w
  3. My former husband is 1/2 mexican (mother mexican) and they always browned their rice in oil…gives it a more nutty robust flavor…..but neither of these recipes do that…I always brown my rice…even for other recipes that are not of latin origin

    MEXICAN RICE
    This Mexican rice is made with rice, onion, green bell pepper, garlic, tomatoes, and spices.
    INGREDIENTS:
    1/2 cup chopped onion
    1/4 cup chopped green bell pepper
    1 large clove garlic, minced
    2 teaspoons canola oil
    1 cup long-grain rice
    1 can (about 15 ounces) diced tomatoes with liquid
    1 teaspoon chili powder
    1/4 teaspoon ground cumin
    1/2 teaspoon salt
    1 1/2 cups beef broth
    PREPARATION:
    In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and beef broth.
    Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
    SPANISH RICE
    INGREDIENTS:
    4 slices bacon
    1 pound lean ground beef
    1/2 cup chopped onion
    1/4 cup chopped green bell pepper
    1 can (14.5 ounces) diced tomatoes
    1 cup water
    3/4 cup long-grain rice, uncooked
    1/2 cup chili sauce
    1 teaspoon salt
    1 teaspoon sugar
    1/2 teaspoon Worcestershire sauce
    dash ground black pepper
    PREPARATION:
    Directions for Spanish rice
    In a large heavy skillet, cook bacon until crisp. Remove to paper towels to drain; set aside. Drain most of the bacon grease from skillet, leaving only a teaspoon or two. Add ground beef to skillet; cook, breaking up, until browned. Add chopped onion and green bell pepper; continue cooking until onion is tender. Add tomatoes, water, rice, chili sauce, salt, sugar, Worcestershire sauce, and pepper. Cover Spanish rice and simmer for 30 to 35 minutes. Top Spanish rice with crumbled bacon for serving.

    jonni_hayes
  4. My ex-husband is Mexican and that is how he makes his rice. I have a lot of Dominican/Puerto Rican/Columbian friends and I have seen the different types of rice (pigeon peas, pink beans, red beans, chicken, etc) made with browing and without. I guess it depends on your preference.

    I also don’t get the use of green bell peppers in a lot of "spanish" recipes? I have yet to see one of my Mexican relatives put chopped green pepper (that isn’t a jalapeno) in anything?

    Michelle M
  5. They’re practically the same thing, unfortunately there is a lot of confusion because Americans seem to be unable to differentiate between Mexican, Spanish or any other Latin American nation. Spanish rice would use saffron, Mexican does not.

    Máiréad
  6. Go to GOYA.COM, they even have an attachment in which you can see it done "virtually"- such as Arroz con pollo- (Chicken and rice) which is an ethnic food from Puerto Rico.
    The Secret is the amount of water you use, if you put too much, it will get smoochy. You do not want that. It is usually one cup of water/ one cup of rice (medium grain)- If you are cooking long grain ( I do not recommend it) you will need 1/2 x-tra water. Anyway, go to Goya.com….many nice recipes there.

    Nelly S

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