Spanish Rice

Spanish rice, and all of its many variations, is popular in all the Spanish speaking parts of the world, particularly in Latin America. Spanish rice is really just Spanish in name only though, since it is not really a dish popular in Spain. Rice is not native to the New World countries. It was brought over by the Spanish in the 1500’s. Because rice was introduced to Mexico and the rest of Latin America by Spain, it is believed that’s how this dish got it’s name of Spanish rice.

As with any popular dish, Spanish rice has many different variations. If you order rice in northern Mexico, you most likely will get the rice cooked with chicken broth and tomato flavors—traditional Mexican (or Spanish) rice. However, in southern Mexico, ​plain white rice or arroz verde or green rice, are more common. In Mexico, however, what we call Spanish rice is just known as arroz rojo or red rice.

Spanish rice was one of the many dishes I prepared for our Old World/New World fiesta. Old World/New World Fiesta

Spanish Rice

Sometimes Spanish rice is referred as a dry soup or sopa seca in certain parts of Latin America. This is a hearty dish made with all kinds of fresh vegetables. It can be served with just about anything and will compliment it well.

1 1/2 cups white rice

1/2 cups tomato juice or V-8

1 onion, chopped fine

5-6 tomatoes, chopped

1 TBSP garlic

2 cups chicken broth

1-2 jalapenos, diced fine

1- 2 cups peas

salt & pepper to taste

1-2 tsp dried oregano

1/3 cup chopped cilantro

1/3 green onions, sliced

olive oil for cooking

Get a large skillet very hot and add the oil. Add the onions, jalapenos and garlic and saute for about 2-3 minutes, or until the onions and jalapenos are softened.

Add the rice and saute for an additional minute or two.

Add the tomatoes, green onions, cilantro, tomato juice, seasonings and chicken broth. Mix everything together well, bring to a boil, then reduce the heat to a simmer, cover and cook for about 30 or so minutes, or until most of the liquid has evaporated. Stir occasionally, to make sure the rice doesn’t stick.

When the liquid has evaporated, the rice is listo, and ready to eat. Spanish rice can be served with anything, but pairs really well and is traditionally served with beans of some sort, usually refried beans or frijoles charro, on the side.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.