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

Tex-Mex Tex-Mex cuisine (from the words ''Texan'' and ''Mexican'') is an American cuisine that derives from the culinary creations of the ''Tejano'' people of Texas. It has spread from border states such as Texas and others in the Southwestern United ...

cuisine), also known as ''arroz a la mexicana'', ''arroz mexicano'', or ''arroz rojo'' in Spanish, is a Mexican

side dish A side dish, sometimes referred to as a side order, side item, or simply a side, is a food item that accompanies the entrée or main course at a meal.white rice White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling), t ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

, garlic,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

, and perhaps other ingredients. Mexican rice is almost always eaten as a complement to other dishes such as

mole Mole (or Molé) may refer to: Animals * Mole (animal) or "true mole", mammals in the family Talpidae, found in Eurasia and North America * Golden moles, southern African mammals in the family Chrysochloridae, similar to but unrelated to Talpida ...

refried beans Refried beans (from es, frijoles refritos, ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular ...

, rotisserie chicken, carne asada,

picadillo Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredien ...

tacos A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillin ...

fried fish Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. Fish is fried in many parts ...

, fried chicken, chiles rellenos, or

vegetable soup Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times. Overview Vegetable soup is prepared using vegetables, ...

. Mexican-style rice is especially popular in central and

northern Mexico Northern Mexico ( es, el Norte de México ), commonly referred as , is an informal term for the northern cultural and geographical area in Mexico. Depending on the source, it contains some or all of the states of Baja California, Baja California ...

and the southwestern United States. 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 White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest. After milling ( hulling), t ...

and then toasting the rice in a heavy

saucepan Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware ...

with

fat In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple est ...

, such as lard or cooking oil. After the grains of rice start to turn golden and translucent,

, and garlic are all blended in either

chicken broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

, vegetable stock or a solution of

water Water (chemical formula ) is an Inorganic compound, inorganic, transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living ...

and chicken soup flavoring to make a sauce which is added to the toasted rice grains, where the mixture is brought to a

simmer Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, ...

and briefly stirred and covered for 15–20 minutes, until the rice absorbs all of the liquid and becomes soft. If the Mexican rice includes chopped

vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems ...

such as carrot, corn, or pea, the vegetables are usually added while the rice is being toasted in the oil, before adding tomato sauce or broth, to get them soft and cooked well, and they can be seasoned with

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

, finely chopped coriander, and/or ground cumin. In terms of

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...

s and herbs, parsley can be added to give it a little color but it does not change the flavor much and

cilantro Coriander (;

adds a unique flavor and can be substituted for parsley or added as a complementary fresh herb. Cumin, oregano, cayenne, and

chili powder Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili p ...

can be added to the tomato sauce blend to give it a unique flavor.

Naming and etymology

The dish is most commonly referred to as 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 Mexicans or

Spaniards Spaniards, or Spanish people, are a Romance ethnic group native to Spain. Within Spain, there are a number of national and regional ethnic identities that reflect the country's complex history, including a number of different languages, both in ...

since this recipe is not part of

Spanish cuisine Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...

, although it can be considered a simplified version of Spain's (with tomato rather than

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, 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. Other names associated with this dish are "" (Mexican rice) and "" (Mexican-style rice).

References

External links

Arroz: Spanish Rice
at

Food Network Food Network is an American basic cable channel owned by Television Food Network, G.P., a joint venture and general partnership between Warner Bros. Discovery Networks (which holds a 69% ownership stake of the network) and Nexstar Media Group ( ...

Spanish Rice
at MarthaStewart.com {{DEFAULTSORT:Mexican Rice Cuisine of the Southern United States Cuisine of the Southwestern United States Mexican rice dishes Tex-Mex cuisine American rice dishes

Preparation

Naming and etymology

See also

References

External links