What is the difference between Spanish rice and Mexican rice?

There are a few key differences. Mexican rice is a bit softer and spicier than Spanish rice. Mexican rice gets its color from tomatoes, while Spanish rice typically uses expensive saffron threads to get its distinctive yellow hue.

Does Mexican rice have gluten?

No, unless you add a product with gluten. Rice itself is gluten free, and tomatoes, onions, garlic and the spices we add here do not contain gluten. As always, if you have an allergy, always double check the ingredient list.

What do you serve with Mexican rice?

There are tons of options! Use it as a base for burrito bowls or tacos. It's a perfect side dish for fajitas. Classic Mexican food like refried beans, black beans, pinto beans, charred corn, bell peppers, guacamole and tortilla chips are all fantastic with Mexican rice.

Easy one pot mexican red rice (vegetarian/vegan)

Name: Easy one pot mexican red rice (vegetarian/vegan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 10 oz cans of Rotel or diced tomatoes with chiles (see notes for milder options); 2 cups rice of choice; 1 tsp smoked paprika; 1 tsp cumin; 3 cloves garlic; 1/2 large white onion; salt and pepper to taste; Grapeseed oil, olive oil, or cooking oil of choice; 2 cups vegetable broth or water

Description

This easy one pot mexican red rice is ready in under 30 minutes, and is the perfect base for a burrito (or burrito bowl), tacos, or as side dish. Minimal cleanup and prep, maximum flavor, who's excited?

Ingredients

Units Scale

2 10 oz cans of Rotel or diced tomatoes with chiles (see notes for milder options)
2 cups rice of choice
1 tsp smoked paprika
1 tsp cumin
3 cloves garlic
1/2 large white onion
salt and pepper to taste
Grapeseed oil, olive oil, or cooking oil of choice
2 cups vegetable broth or water

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Instructions

1. First, rinse the rice. Do NOT skip this step. To rinse, place rice into a mesh strainer, and dip into a glass bowl filled with water. Use your hands to move the rice around, then start over with new water. It usually takes 3-4 cycles for the water to run clean.

2. Now, dice onion. Then saute in a medium saucepan on medium-high heat with a splash of oil.

3. Once the onions are soft and slightly translucent, add minced garlic. I love using a garlic press, otherwise carefully chop into tiny pieces. Let cook for 1-2 minutes.

4. Add the rice to the pan, and toast gently for 3-4 minutes, or until rice is lightly golden brown, stirring regularly to prevent burning.

5. Once you can smell the slightly nutty aromas coming from the pan and see light golden brown color of the rice, add the Rotel and spices. Stir gently to combine, and cook for 1-2 minutes.

6. Then add vegetable broth or water, and bring to a boil. Cover and reduce heat to simmer for 15-20 minutes for white rice, or 40-50 minutes for brown. Resist the urge to lift the lid...

7. Finally, season with salt and pepper, fluff and serve.

Notes

You may replace one of both cans of rotel with petite diced tomatoes if you like a milder rice

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