Mexican rice

Source: Wikipedia, the free encyclopedia.
"Spanish rice" redirects here. For the common Spanish rice dish, see paella. For various rice and dishes of Spain, see Spanish cuisine.
This article is about the rice dish. For various rice and dishes of Mexico, see Mexican cuisine.
Mexican rice
Alternative namesArroz a la Mexicana
Arroz Mexicano
Arroz rojo
Sopa de arroz
Red rice
Spanish rice
CourseSide dish
Place of originMexico
Serving temperatureHot
Main ingredientsWhite rice, tomatoes, garlic, onions, broth

Mexican rice (sometimes referred to as Spanish rice or red rice in

Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup
.

Mexican-style rice is especially popular in central and northern Mexico and the southwestern United States.[1] It is eaten year-round and is one of the most common preparations in Mexican cuisine.

Preparation

Mexican rice is prepared by rinsing and briefly soaking medium grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil. After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to the toasted rice grains, where the mixture is brought to a simmer and briefly stirred and covered for 15–20 minutes, until the rice absorbs all of the liquid and becomes soft.[2][3]

If the Mexican rice includes chopped

cilantro adds a unique flavor and can be substituted for parsley or added as a complementary fresh herb. Cumin, oregano, cayenne, and chili powder
can be added to the tomato sauce blend to give it a unique flavor.

Naming and etymology

Look up Mexican rice in Wiktionary, the free dictionary.

The dish is most commonly referred to as arroz rojo in Mexico (and the direct translation "red rice" is sometimes used in English).

The term "Spanish rice" is sometimes used in the context of Tex-Mex cuisine, but is not used by

paella valenciana (with tomato rather than saffron, turmeric, or calendula, and thus having a red rather than yellow color). It has been theorized that the name "Spanish rice" was given because Mexicans speak Spanish and make this rice dish, thus causing the language of the country to be incorporated into the name.[1]

Other names associated with this dish are "arroz mexicano" (Mexican rice) and "arroz a la mexicana" (Mexican-style rice).

See also

References

  1. ^ a b Kenyon, Chelsie (August 19, 2016). "History of Spanish (Mexican) Rice". The Spruce Eats.
  2. ^ "Cómo hacer Arroz rojo │Sencillo y rápido │Recetas de Comida Mexicana". Recetas de comida mexicana | México en mi Cocina. 2017-08-07. Retrieved 2022-04-19.
  3. ^ "Arroz a la Mexicana │Receta sencilla, deliciosa y fácil de preparar". Recetas de comida mexicana | México en mi Cocina. 2017-06-03. Retrieved 2022-04-19.
  4. ^ "10 consejos para preparar el arroz rojo perfecto". www.arteli.com.mx. Retrieved 2022-04-19.

External links

Wikibooks Cookbook has a recipe/module on
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