Spanish or Mexican Rice? What's the difference?!

Growing up, I loved eating my mom's Spanish rice which she learned to make from her mom.

Spanish rice, one would assume it is from Spain given the name but it can get a bit confusing. I decided to read up on the differences between the two dishes. From my what I read, I have found is that the recipe I have grown up loving is more of a Mexican rice than a dish from Spain. Rice dishes from Spain are typically known as paella and are yellow in color because they are cooked with saffron instead of tomatoes/tomato sauce.

Based on how I learned to make my "Spanish rice", I know it may have been influenced by the way Mexicans made arroz (rice in Spanish). My grandma lived in New Mexico when she met my grandpa so I think it's safe to say that her rice recipe is influenced more by Mexico than Spain. Either way, its delicious and easy to make.

When I shared my blog with a good friend, she made a request. "I need your Spanish rice recipe". Well, here it is!

These are the ingredients. Onion, long grain rice, tomato sauce, black pepper, salt, and oregano. Using oregano can be controversial with those who make traditional Mexican arroz. Anyway, I love using oregano in my rice!!

You may be frustrated because I don't have measurements for this recipe. I make it the way my mom taught me - eyeball it!!

In a medium saucepan, I usually cut 1/4 of an onion and saute it in a little bit of olive oil over medium heat. I wait for the onions to get a little brown before adding the rice. I also let the rice get a little brown before adding the tomato sauce. I use a small can of tomato sauce, usually no salt added but if you prefer a salty rice, use what you prefer for your taste. Using the can, I will add water until the line reaches the first line of my pinky finger - be careful because the rice and water will get hot quickly!! If you're not comfortable testing with your finger, measure the length and then use that measurement in the pot. I added salt, black pepper and oregano per taste and then let it boil. I'll reduce the heat to low-medium and cover. I will stir periodically to prevent the bottom from burning. If the rice has cooked through but looks mushy - lift the lid a little to let the water evaporate. This usually takes 30-40 minutes start to finish.

My kiddos love this rice! They make burritos, taco bowls or eat it on it's own. If I give them an option for a side, this is usually their request!