      | |
| 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.
Mexican rice is prepared by rinsing and briefly soaking medium-grainedwhite 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, andgarlic are all blended in eitherchicken broth,vegetable stock or a solution ofwater 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.[2][3]
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 withsalt, finely choppedcoriander, and/or groundcumin.[4] In terms ofspices andherbs,parsley can be added to give it a little color but it does not change the flavor much andcilantro adds a unique flavor and can be substituted for parsley or added as a complementary fresh herb.Cumin,oregano,cayenne, andchili powder can be added to the tomato sauce blend to give it a unique flavor.
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).
