If you’ve ever strolled through the supermarket and wondered why Spanish rice and Mexican rice were side by side on the same shelf, this post is for you! So now that we’ve got our gears going what are the actual differences between the two? In this blog we will take a look at the key differences between these two rice types.
As the Spaniards continued their travels around the world, they visited Asia, and from there they brought back wheat and rice to Mexico. Since the Spanish originally introduced rice to Mexico, it makes sense that a traditional rice dish would be called “Spanish rice.”
Texture of Spanish Rice
So, what exactly is the texture of Spanish rice? In simple terms, it is firmer compared to Mexican rice and has a bit more bite. The aroma that it leaves in the air will be stronger than that of Mexican rice and it fares better in dishes that need longer cooking time. The starchiness is around a medium level and it can absorb a lot of liquid while cooking. This rice is typically a ‘spoon’ rice, which means that it is not fluffy and has a tendency to clump together. A very big advantage of this rice is that it does not turn to mush easily (obviously a plus for any rice recipe). It’s pretty mild in flavor and suitable for both sweet and savory applications.
Saffron is the holy-grail ingredient that makes Spanish rice all that it is. It gives it a semi-sweet flavor that is delicate and complex. Besides the sweet, it also has earthy and floral tones. Let’s not forget its vibrant yellow color. This spice is also considered bitter by some people but it is enjoyed by the majority.
Mahatma® Rice has various Spanish Rice recipe options to choose from. Here are some of our favorites!
This Quick Spanish Rice recipe can be served as a light meal, a side dish, or packed into an enchilada or taco. Made with Mahatma® White Rice and flavorful herbs. In 30 minutes or less you will be enjoying this classic Spanish dish wishing you had enough for seconds.
Try this Yellow Rice Recipe made with Mahatma® Yellow Seasoned Rice, chicken, peas carrots and parsley, this recipe is a great substitute to a classic Spanish paella.
If you are craving lentils try the: Madras Inspired Spanish Rice With Lentils. Madras curry paste isn’t just for Indian dishes as it is used in this fusion meal of Spanish rice and Lentils. This dish mixes up the classic curry with fresh herbs and Spanish Paella rice. A delightful aroma will fill your kitchen that will make your kids come running.
All About Spanish Rice
Asia was a set destination for the Spaniards as they travelled the world throughout the 15th and 16th centuries. From their travels, they brought back wheat and rice to Mexico. As the Spaniards were the ones to originally introduce rice to the Mexicans, it’s only natural that Mexicans commonly refer to their rice as, ‘Spanish Rice.’
The Easiest SPANISH RICE Recipe You Can Ever Make, Perfect Every Time!
FAQ
Why is it called Spanish rice?
What is the difference between Mexican rice and Spanish rice?
What do Spaniards call Spanish rice?
Did the Spanish introduce rice to Mexico?
Is Spanish rice the same as Mexican rice?
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. The names Spanish rice and Mexican rice imply the same dish, although this recipe is not part of Spain’s cuisine.
What kind of rice should I use for Spanish rice?
Rice: Long grain white rice works perfectly for this easy Spanish rice recipe. You can use brown rice or cauliflower rice to lighten it up. Just make sure that if you are using brown rice to add more liquid and additional cooking time. Onion + Garlic: Add so much flavor to the rice. Substitute onion and garlic powder if you can’t find fresh.
How do you cook Spanish rice?
Spanish Rice, also called Mexican Rice, is perfectly fluffy with tomatoes, garlic and spices just like your favorite restaurant side dish! Add the canola oil and rice in a dutch oven on medium high heat, stirring until translucent (less white, more see-through-ish), about 3-4 minutes.