Mexican rice
A tomato-based rice side dish from Mexican cuisine.
Mexican rice, also known as arroz rojo or Spanish rice in Tex-Mex cuisine, is a side dish made from white rice, tomato, garlic, onion, and chicken broth. It is commonly served alongside dishes such as mole, refried beans, tacos, and chiles rellenos. The preparation is especially popular in central and northern Mexico and the southwestern United States, where it is eaten year-round.
Quick Facts
- Country
- Mexico
- Course
- Side dish
- Served
- Hot
Facts from the source article.
History
Rice reached Mexico with the Spanish during the 16th century. In the United States, a tomato-based rice dish gained notice in the late 1800s, though early recipes called "Spanish rice" sometimes resembled chicken paella. Mexican rice became established in American diets during the 1920s, valued as a milder option amid growing interest in Mexican foods. Its popularity declined after the 1960s.
Preparation
Medium-grained white rice is rinsed, briefly soaked, then toasted in a heavy saucepan with lard or cooking oil until the grains turn golden and translucent. A sauce made by blending tomato, onion, and garlic with chicken broth, vegetable stock, or water with chicken soup flavoring is added to the toasted rice. The mixture is brought to a simmer, stirred, covered, and cooked for 15–20 minutes until the liquid is absorbed and the rice is soft. Chopped vegetables such as carrot, corn, or pea may be added during toasting. Seasonings can include salt, cilantro, cumin, oregano, cayenne, or chili powder.
Naming and etymology
In Mexico the dish is most often called arroz rojo, or red rice. The term "Spanish rice" is used in Tex-Mex contexts but not by Mexicans or Spaniards, as the recipe is not part of Spanish cuisine; it may be seen as a simplified paella valenciana using tomato instead of saffron. The name "Spanish rice" may have arisen because Mexicans speak Spanish. Other names include arroz mexicano and arroz a la mexicana.
More in Cuisine of the Southwestern United States
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced