Andalusian country rice: what makes this recipe so special?

The country rice is one of those recipes that perfectly summarize the soul of Andalusian cuisine: seasonal product, honest flavor and a country tradition passed down from generation to generation. It was born in the farmhouses of the south, it is cooked in a large paella pan to share and it has a secret that distinguishes it from any other rice: a splash of Sherry wine that is added to the sofrito and gives it that toasted and slightly sweet background impossible to imitate.

We tell you its history, the step by step recipe and why the Andalusian country rice is much more than a dish: it is a way of understanding the Jerez table.

Origin of Andalusian country rice

The country rice has its origin, as its name suggests, in the countryside. For centuries it was the dish of use of the Andalusian farmhouses and inns: it was cooked with what was in the yard, chicken, rabbit, pork, seasonal garden vegetables and the rice that was stored in the pantry. A stew in a single paella pan, to serve in the center of the table and eat directly from it.

Over the years, each area of Andalusia adapted the recipe to its products. In the Marco de Jerez and in the Cadiz countryside, the local variant incorporated the ingredient that has made this rice something unique: a glass of Sherry wine, usually Fino or Amontillado. This version is popularly known as rice with Sherry and is the one that is served today in the best restaurants in the province.

The Jerez touch: the wine in the sofrito

Here is the great differential of the Andalusian-Jerez version: a glass of Fino or Amontillado added to the sofrito, right after sealing the meat. The alcohol evaporates in a few seconds, but its aromas and sugars remain integrated in the bottom of the stew.

What does Sherry wine bring to country rice?

• Toasted and almond notes (if you use Fino) or depth of nuts and noble wood (if you choose Amontillado).
• A umami background that rounds off the sofrito and enhances the flavor of the farm meats.
• A slight natural sweetness coming from the residual sugars of the wine, which caramelize with heat and provide body.

This same principle, the use of Sherry wine as an aromatic enhancer in cooking, is a constant in the cuisine of the Marco region. We find it in marinades, in oxtail stews, in kidneys with Sherry and, of course, in the country rice.

Country rice recipe: what it contains

The great advantage of country rice is its flexibility: it allows variations depending on what is in the pantry. But there is a core of ingredients that define the classic Andalusian recipe. These are the quantities and proportions for 4 diners.

Key ingredients (for 4 people)

• 400 g of rice round or bomba (varieties that absorb flavors well).
• 400 g of mixed meat : free-range chicken, lean pork and/or chopped rabbit.
• 1 red pepper, 1 green pepper, 2 grated ripe tomatoes, 3 cloves of garlic, 100 g of peas and seasonal vegetables to taste (artichokes, green beans, carrot).
• 100 ml of Sherry wine (Fino or Amontillado).
• 1.2 liters of chicken broth homemade, hot.
• Extra virgin olive oil, salt, pepper, a few strands of saffron and 1 teaspoon of sweet paprika.
• Optional: a sprig of rosemary or thyme for the final aroma.

Steps to achieve the best country rice

1. Seal the meat. Fry the meats in the paella pan with a generous splash of olive oil over medium-high heat, until they are golden. Set aside.
2. Prepare the sofrito. In the same paella pan, add the chopped garlic and the peppers in small cubes. When they are tender, add the grated tomato and cook for 5 minutes until it reduces.
3. Add the Sherry wine. Reincorporate the meat. Pour the glass of Fino or Amontillado, turn up the heat and let the alcohol evaporate for 2 minutes.
4. Incorporate the vegetables and spices. Add the peas, the rest of the vegetables, the paprika and the saffron. Stir everything and give it a couple of turns to integrate.
5. Sauté the rice. Add the rice and stir for 1 minute so that it is impregnated with the sofrito.
6. Add the broth. Pour the hot broth (remember: double the volume of the rice for a dry country rice, more if you want it brothy). Taste for salt.
7. Let it cook for 8 minutes on high heat and another 8-10 on medium-low heat, without stirring.
8. Remove from heat, cover with a clean cloth and let it rest for 5 minutes before serving. This rest is the difference between a good rice and a memorable one.

As an appetizer, the Cadiz tradition dictates: some pieces of marinated dogfish well fried, crispy on the outside and juicy on the inside. The contrast between the vinegar of the dogfish marinade and the toasted notes of the Sherry rice is, simply, a tribute to the Andalusian summer.

Frequently asked questions about country rice

What meat is used for country rice?

Andalusian tradition combines poultry meats: chicken, rabbit and pork loin. It is common to use a mix of two or three to give more depth of flavor. Chicken provides juiciness, rabbit a hint of mild game and pork (ideally Iberian) flavor and infiltrated fat. There are also versions with only chicken, known as Andalusian style chicken rice, equally delicious.

Is country rice the same as paella?

They share technique and utensil (the paella or paella pan), but they are not the same. Valencian paella has rabbit, chicken and specific vegetables (butter beans, green beans), without Sherry wine. The Andalusian country rice incorporates a glass of Sherry wine and allows a greater variety of seasonal vegetables and poultry meats. The result is a rice with a rounder aromatic profile and slightly sweeter.

Can you make soupy country rice?

Yes, and it is a very Sherry variant. To prepare a Andalusian soupy rice, just triple the volume of broth (instead of double) and cook on a softer heat. In this case, it is advisable to serve immediately so that the texture of the grain does not pass. It is perfect for temperate months or as a single dish for a long meal.

What Sherry wine to use?

The Fino provides fresher and almond notes: ideal for rice with chicken or fish. The Amontillado gives a deeper and toasted background: perfect for rice with rabbit, Iberian pork or mushrooms. Both are successful choices; the difference is in the final nuance.

Experience the rice dishes of Jerez at Casa Fundador this July

If you want to discover the country rice and other gems of the Jerez recipe book in the heart of a historic winery, this July is your month. As part of the programming of Jerez, Spanish Capital of Gastronomy 2026, Casa Fundador dedicates the entire month of July to the rices of Jerez: traditional dishes with local products, sautéed with Jerez wine and that common thread that is the house brandy.

A tribute to the product, tradition and that culture of after-dinner conversation that, in Jerez, is experienced like nowhere else.