Spanish rice and Mexican rice are used interchangeably. I decided to research it because I thought I remembered my mom mentioning something years ago about liking Spanish rice better than Mexican rice or vice versa. From what I can tell, there are mixed opinions. Some are saying that Spanish rice uses saffron, while Mexican Rice uses cumin. Others are saying they’re the same thing.
Anyway you slice it, Spanish rice is delicious, and it’s super simple to make!
I like to have this Spanish rice handy since it makes such a good lunch at work! I like to make up a big pot on the weekend and then portion it out for the week. I will pair it with leftover meat occasionally as well. It’s quick. It’s simple. It’s tasty!
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 1 1/4 cups uncooked instant rice
- 1 (14.5 ounce) can diced tomatoes
- 1/2 cup chopped fresh cilantro
- 1 cup chicken broth
- 2t cumin
Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
Stir in the rice, tomatoes, cilantro, cumin, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.