      | |
| Alternative names | Arroz a la Mexicana Arroz Mexicano Arroz rojo Sopa de arroz Red rice Spanish rice |
|---|---|
| Course | Side dish |
| Place of origin | Mexico |
| Serving temperature | Hot |
| Main ingredients | White rice,tomatoes,garlic,onions,broth |
Mexican rice (sometimes referred to asSpanish rice orred rice inTex–Mex cuisine), also known asarroz a la mexicana,arroz mexicano,sopa de arroz, orarroz rojo in Spanish, is aMexicanside dish made fromwhite rice,tomato,garlic,onion, and perhaps other ingredients. Mexican rice is almost always eaten as a complement to other dishes such asmole,refried beans,rotisserie chicken,carne asada,picadillo,tacos,fried fish,fried chicken,chiles rellenos, orvegetable soup.
Mexican-style rice is especially popular incentral andnorthern Mexico and thesouthwestern United States.[1] It is eaten year-round and is one of the most common preparations inMexican cuisine.
A dish of rice cooked with tomato first became widely consumed in the US during the late 1800s, but not under the name Spanish rice. Those that were known under that name did not necessarily resemble the modern dish: one such recipe under the name "Spanish" rice, published inSarah Tyson Rorer's 1902New Cook Book resembled a chickenpaella. A year later, a preparation close to the modern form was published inMary Virginia Terhune'sComplete Cook Book, though this was finished by topping with breadcrumbs and baking. In the 1920s, at a time when foods associated with Mexico were becoming popular appreciated for their perceived exoticism, Mexican rice became established in the American diet. Enjoyed as a more accessible option when more spicy dishes were considered overwhelming, it remained popular into the 1960s when its popularity declined.[2]
Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavysaucepan withfat, such aslard orcooking oil. After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in eitherchicken broth,vegetable stock or a solution of water andchicken soup flavoring to make a sauce which is added to the toasted rice grains, where the mixture is brought to asimmer and briefly stirred and covered for 15–20 minutes, until the rice absorbs all of the liquid and becomes soft.[3][4]
If the Mexican rice includes choppedvegetables such ascarrot,corn, orpea, the vegetables are usually added while the rice is being toasted in the oil, before addingtomato sauce or broth, to get them soft and cooked well, and they can be seasoned with salt, finely choppedcoriander, and/or groundcumin.[5] In terms of spices and herbs, cumin,oregano,cayenne, andchili powder can be added to the tomato sauce blend.Cilantro may also be added to the tomato sauce or used fresh as a garnish.
The dish is most commonly referred to asarroz 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 byMexicans orSpaniards since this recipe is not part ofSpanish cuisine, although it can be considered a simplified version of Spain'spaella valenciana (with tomato rather thansaffron,turmeric, orcalendula, 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).
