The scent of Spanish rice brings warmth to the kitchen and promises a satisfying dish. I recall my mother making this recipe many times, steam rising and the sizzling from liquid hitting a hot pan. My appreciation for Spanish rice truly arrived, however, after I myself became a mother. Turns out my son loves the stuff, quickly eating it up at Mexican restaurants and eventually requesting I make it at home. I didn’t know the recipe by heart then, though I do now, making it one of the few I’m comfortable making from memory.
A simple recipe, there is a process to creating it. Toast the rice first, add liquid and seasonings, then cover and simmer on low heat for about 20 minutes. How did something so simple become a classic recipe that is a comforting dish to many? I venture to guess it’s the ease of preparation and the subtlety of flavors that can accompany many other foods. I often reheat leftover Spanish rice alongside fried eggs for breakfast, and I’ve added cooked taco meat to it for lunch. It is the best choice alongside a dinner of chicken enchiladas.
Also known as Mexican rice or arroz rojo (red rice), Spanish rice is a common accompaniment to Tex-Mex dishes throughout the United States, whether at restaurants or in homes. Is this dish truly Spanish? Or Mexican? In a way, it is both. The dish has Spanish roots, as rice was brought to the Americas during Spanish colonization. Mexicans added tomatoes—an ingredient native to the Americas—to flavor the rice, also adding local spices and seasonings. Ironically, you won’t find Spanish rice as we know it in Spain, as this is a New World recipe.
Long-grain rice is preferred, a type that becomes fluffy after cooking. Onion and garlic, ingredients that underpin many recipes, are typically included in Spanish rice, with onion sometimes sauteed before rice is added to the pan. Among optional ingredients are cumin, bell pepper, salsa or picante sauce, and cilantro. Versions of this recipe are found in several Latin American countries. Cuba has arroz amarillo, meaning “yellow rice” and it often includes peas and carrots as well as an ingredient that lends a yellow color; this may be achiote (annatto) oil or powder, turmeric, or saffron. Bijol seasoning is a cumin-annatto-corn flour blend often used in arroz amarillo. Puerto Rico has arroz con gandules, which includes pigeon peas. I’ve seen recipes where bacon or ham is included, but true Spanish rice does not call for meat.
Spanish rice is a dish I aimed to perfect, and I have made versions with water and others with chicken broth, which is preferred for the extra flavor it imparts. My mom crushes whole cumin seeds in a molcajete, a mortar and pestle made from volcanic rock. This traditional Mexican tool for grinding spices and herbs was well-loved in her kitchen and she’d add some water to it to help flush out the crushed seeds before pouring the liquid into the pan. I always use cumin, though not typically crushed whole seeds (I can see my mom shaking her head), but cumin powder, as well as garlic and onion powder, are my time-saving shortcuts. I often add oregano, and I used pasta sauce once when I had no tomato sauce.
However you make it, Spanish rice is a versatile and comforting dish that can be improvised and customized—qualities that make it a true American classic.
