Tex-Mex Spanish Rice
Tex-Mex Spanish Rice is a flavorful, tomato-based side dish that's a staple in Tex-Mex cuisine, often served alongside tacos, enchiladas, or beans. It's typically made by sautéing long-grain rice with onions and garlic, then simmering it in a broth enriched with tomatoes, cumin, and other spices. Despite its name, it's a Texan creation, not a traditional Spanish dish.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates from the rice, with a moderate amount of fat from cooking oil. It provides key nutrients like lycopene from tomatoes and small amounts of iron and B vitamins, with a typical serving containing around 200-250 calories.
Nutrition breakdown
| Calories | 210 kcal |
| Protein | 4 g |
| Carbs | 32 g |
| Fat | 8 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Iron | 2.5 mg |
| Vitamin C | 8 mg |
| Calcium | 60 mg |
| Vitamin A | 450 IU |
| Thiamin (B1) | 0.2 mg |
| Folate | 50 mcg |
| Magnesium | 30 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The name 'Spanish Rice' is a misnomer in the U.S., as the dish doesn't originate from Spain but from Mexican-American cooking in Texas. Nutritionally, the tomatoes add a boost of antioxidants, and the cooking method of toasting the rice before simmering helps create its distinctive fluffy texture and nutty flavor.
