Spanish Rice, also known as Mexican Rice is a tasty spicy side to add flavor and color to your meal.
Origin of Spanish Rice?
Spanish cuisine is very different from rest of European countries, in that it uses a lot of rice. This heavy use of rice can be traced back to its history.
During the 8th century, Spain was ruled by Moors, who in turn were influenced by Middle-eastern culture and cuisine. It was Moors who first introduced ‘Spanish Rice’ to the local population.
In fact, the Spanish word for rice, ‘Arroz‘ is derived from the Arabic word ‘al arruz’.
What is Spanish Rice?
Traditionally, Spanish Rice is made with onions, tomatoes, garlic, parsley and cilantro. Rice is first sautéed until it’s brown and then cooked in chicken broth. Other vegetables like carrots, peas or corn are added based on the recipe.
Spanish Rice (or Mexican Rice) is also a popular side dish in northern Mexico and South Western United States.
In northern Mexico, if you order rice, you would get rice cooked with onions, tomatoes, garlic and chicken broth. It’s the Mexican way of adding flavor to rice.
In South Western Unites States, grilled and stewed vegetables along with onions, garlic, tomatoes and chili (black beans) are added.
Cooking in Real Time…
Having described about the origins of this dish to the original Spanish rice recipe to Mexican rice and finally the American interpretation, I would like to take sometime to describe my interpretation of this zesty, colorful, flavorful rice.
I took the original Spanish rice recipe, cooked the rice in water instead of chicken broth and added grilled peppers and corn. Tried adding some tanginess and nuttiness by using ‘Manzanilla’ variety of Spanish olives. If you don’t find these, you can always use the regular black or green olives. Finally, garnished with chopped cilantro before serving.
I skipped adding cooked black beans. But you can always use them while trying my recipe.
A simple and easy recipe which will bring a smile while you eat. ????
You May Also Like: Crispy Chicken Mini Tacos, Avocado Toast, Tomato Rice
Spanish Rice
Ingredients
- 1.5 cups Long grained white rice or regular white rice
- 1 Red bell pepper
- 1 Yellow bell pepper
- 2 jalapeno pepper
- 2 serrano pepper
- 1/2 cup American Corn
- 1 cup Red Onion chopped
- 1/2 cup Spanish olives roughly chopped. I used ‘Manzanilla’ variety of Spanish olives. You can use black or green olives as well
- 1/2 cup Tomatoes on the vine deseeded and diced. You can use regular tomatoes as well.
- 2 tbsp Cilantro chopped
- 1 tsp Black pepper freshly ground
- 1/2 tsp Cayenne or red chilli powder
- 2 tsp garlic paste or 5-6 garlic cloves minced
- Salt to taste
- Water as required for cooking rice. You can use chicken or vegetable broth as well.
- 1 tbsp cooking oil
Instructions
- Heat a grilling pan, grill or broiler to high. I used a lightly greased grilling pan on a stove top.
- Arrange, red bell pepper, yellow bell pepper, jalapeño, Serrano and American corn on the grilling pan.
- Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first.
- As the peppers finish, remove from heat and let them cool. Then remove the seeds and skin and dice.
- Add the peppers and corn to a small bowl and stir to combine. Set aside.
- Wash and soak basmati rice for 15 minutes.
- Prep onions, tomatoes and olives. Keep them aside.
- In a large pot, over a medium flame, heat oil and add onions. Once it turns translucent and pink, add garlic paste, cayenne pepper (or red chili powder), black pepper powder and salt. Sauté and add drained rice.
- Saute for 5 minutes and add water (or chicken or vegetable broth). Cook for 10 minutes.
- Stir in prepared peppers, olives, corn and tomatoes. If you want to use cooked black beans, you can stir in that as well.
- Cook for 6-7 minutes or until rice is tender.
- Check for seasoning and remove from heat.
- Transfer to a serving dish and garnish with chopped cilantro.
- Enjoy hot!
Notes
Nutrition
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