Spanish Rice
Slightly spicy and tomatoey, this rice is the perfect accompaniment to Mexican entrees and seafood.
So, what is the difference between Spanish Rice and Mexican Rice?
Don't rely on the Internet for help. I found scores of Spanish or Mexican Rice recipes, many convoluted and complicated. Some used corn, others added black beans and one that had to label itself as a "vegan version," had zucchini in it. No further comment on that.
A lot of food bloggers are confusing Mexican Rice, which is what you get at most Mexican restaurants in the US, with Spanish Rice, and they are not the same thing. Spanish Rice is a heavier, more highly seasoned dish using cumin, chili powder and paprika and starts with sautéed tomatoes. It may or may not contain bell pepper. Sometimes, it's yellow from the use of saffron. Spanish Rice can be an entrée in itself and sometimes will contain chicken or seafood like shrimp or mussels.
Mexican Rice, on the other hand, is a lighter, milder dish, seasoned with onion and tomato bouillon. It may or may not contain vegetables like peas & carrots. It is meant strictly as a side dish.
Ben’s Original Long Grain White Rice
But what kind of rice? The world of rice has gotten complicated these last few decades. I default to the orange box of what used to be called “Uncle Ben’s” and what also used to be called “Converted Rice.” Apparently, the folks at Mars, who own the Ben’s brand, got woke and decided that the picture of Uncle Ben - an elderly black man wearing a bow tie - and use of his name was racist and changed the name of the brand. Nothing, of course, could be further from the truth.
“Uncle Ben” as was just marketing, the picture being that of a Chicago Maître d'hôtel named Frank Brown. But the reference was paying homage to an African-American rice grower know for the quality of his rice, Gordon Harwell.
Harwell supplied rice to the armed forces during WWII and personally chose the name "Uncle Ben" when he took his product in 1946 and introduced it to the world. Expunging the name he chose for the very the brand he started is as sad as it is ludicrous.
However, changing the name "Converted" to "Parboiled" was a good move because no one knew what "Converted" meant. But it was the reason why the US Armed Forces bought his rice, because it reduced cooking time, increased the rice's nutritional value and made it resistant to weevils.
Regardless of the ridiculous boardroom politics being played with the name of the brand, it is what I use in my recipe here. I’ve tried every other type of rice on the market and I think this one works best. Neither of the Kitchen Tapestry recipes for Spanish Rice or Mexican Rice are going to be regarded as the genuine article by the indigenous peoples of those lands, but these are delicious rice side dishes, nevertheless.
Spanish Rice
Ingredients
- 1/2 medium yellow onion, finely diced
- 3/4 cup converted long grain white rice (like, Ben's Long Grain White Parboiled Rice), thoroughly rinsed and drained
- 1 10-oz can Ro-Tel "Mild" Diced Tomatoes & Green Chilies
- 1- 3/4 cup water
- 1/2 cup chili sauce (like, Heinz)
- 2 tbsp lightly dried or tube cilantro (like, Gourmet Garden), or use 1/4 cup chopped fresh cilantro
- 1 tsp Worcestershire Sauce
- 1/4 tsp smoked salt (like, San Francisco Salt Company Cherry Wood)
- 1/8 tsp cumin
- 1/8 tsp paprika
- 2-3 tbsp olive oil for sautéing
Instructions
- Over medium high heat, heat the olive oil in a heavy saucepan, then sauté the yellow onion for about 5 minutes until translucent.
- Add the rice and sauté for another 3 minutes until the rice grains begin to pick up a little color.
- Add all the remaining ingredients and stir well to combine.
- When the liquid begins to boil, stir again and set the heat on low, allowing the mixture to gently simmer covered for 30-40 minutes.
- Start checking on the dish around the 30-minute mark. When the liquid has been completely absorbed, turn the heat off and allow it to sit covered for 20 minutes.
- Fluff with a fork and serve.
