What type of rice is traditionally used in Tex-Mex Spanish rice?

Long-grain white rice is traditionally used in Tex-Mex Spanish rice.

Spanish rice, also called Mexican rice in many contexts, is a seasoned rice side dish commonly served with Tex-Mex meals. Long-grain white rice is favored because its grains remain relatively separate and fluffy after cooking.

Typical preparations toast the rice in oil before simmering it with tomato, onion, garlic, broth, and seasonings. The tomato gives the rice its familiar reddish color, although recipes differ in how much tomato or chili they use.

The dish is not Spanish in origin despite its common English name. “Spanish rice” is largely an American term; in Mexico, arroz rojo, meaning red rice, is a common name for a similar preparation. It should not be confused with sticky rice or creamy Italian risotto.