Restaurant, Mexican, spanish rice
Whole food · Restaurant Foods
Photo: Wikipedia
Mexican Spanish rice, often called 'arroz rojo,' is a savory side dish of long-grain rice toasted and simmered in a tomato-based broth. It has a fluffy, slightly firm texture with a rich, savory flavor from tomatoes, onions, garlic, and sometimes cumin or chili. Per 100g, it provides a moderate energy boost with 185 kcal, primarily from 31g of carbohydrates.
💚 Why it's loved
People love it for its comforting, savory flavor that perfectly complements spicy or rich main dishes like tacos and enchiladas. It's a versatile, beloved staple that forms the foundation of countless Mexican family meals.
⚠️ Watch-outs & how to enjoy it better
The primary concern is its high carbohydrate content, which can cause blood-sugar spikes, especially for those with insulin sensitivity. To counteract this, pair it with a protein source like beans or grilled chicken, and practice portion control by treating it as a side, not the main dish.
Key benefits
- Provides quick energy from complex carbohydrates
- Contains small amounts of plant-based protein
- A staple source of calories in many Mexican meals
- Can be made with added vegetables for extra fiber
- Naturally low in fat when prepared traditionally
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite its name, 'Spanish rice' is not a traditional dish from Spain; the term was popularized in the United States to describe the Mexican-style tomato rice.
Full nutrition (scales with serving)
| Water | 58.5 g |
| Energy | 185 kcal |
| Energy | 776 kj |
| Protein | 3.3 g |
| Total lipid (fat) | 5.3 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 31.2 g |
| Fiber, total dietary | 1.2 g |
| Total Sugars | 1.3 g |
| Sucrose | 0.38 g |
| Glucose | 0.50 g |
| Fructose | 0.42 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Starch | 27.6 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 57.0 mg |
| Potassium, K | 116 mg |
| Sodium, Na | 528 mg |
| Zinc, Zn | 0.48 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.39 mg |
| Selenium, Se | 7.4 ug |
| Vitamin C, total ascorbic acid | 0.10 mg |
| Thiamin | 0.18 mg |
| Riboflavin | 0.07 mg |
| Niacin | 2.4 mg |
| Pantothenic acid | 0.41 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 50.0 ug |
| Folic acid | 46.0 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 82.0 ug |
| Choline, total | 9.1 mg |
| Betaine | 19.9 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 54.0 ug |
| Carotene, alpha | 8.0 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 100 iu |
| Lycopene | 452 ug |
| Lutein + zeaxanthin | 66.0 ug |
| Vitamin E (alpha-tocopherol) | 0.60 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.04 mg |
| Tocopherol, gamma | 2.6 mg |
| Tocopherol, delta | 0.82 mg |
| Tocotrienol, alpha | 0.08 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.16 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 13.0 ug |
| Vitamin K (Dihydrophylloquinone) | 0.80 ug |
| Vitamin K (Menaquinone-4) | 0.00 ug |
| Fatty acids, total saturated | 1.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.02 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.66 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.28 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 16:1 c | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.5 g |
| MUFA 18:1 c | 1.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 2.3 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:2 n-6 c,c | 2.1 g |
| PUFA 18:2 CLAs | 0.00 g |
| PUFA 18:3 | 0.25 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.24 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.07 g |
| Fatty acids, total trans-monoenoic | 0.06 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.06 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 0.00 mg |
| Tryptophan | 0.04 g |
| Threonine | 0.10 g |
| Isoleucine | 0.11 g |
| Leucine | 0.24 g |
| Lysine | 0.13 g |
| Methionine | 0.07 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.15 g |
| Tyrosine | 0.10 g |
| Valine | 0.14 g |
| Arginine | 0.26 g |
| Histidine | 0.07 g |
| Alanine | 0.17 g |
| Aspartic acid | 0.27 g |
| Glutamic acid | 0.61 g |
| Glycine | 0.14 g |
| Proline | 0.14 g |
| Serine | 0.15 g |
| Hydroxyproline | 0.00 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is Spanish rice the same as Mexican rice?
In the U.S., the terms are often used interchangeably for the same tomato-based rice dish. In Mexico, it's more commonly called 'arroz rojo' (red rice).
Why is my Spanish rice mushy?
The most common cause is using too much liquid or not toasting the rice properly first. Toasting the dry rice in oil before adding liquid helps the grains stay separate and fluffy.
Can I make it healthier?
Yes. Use brown rice for more fiber, reduce added salt, and stir in vegetables like peas, carrots, or corn to boost the nutrient profile.