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 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 the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ...

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

onion An onion (''Allium cepa'' , from Latin ), 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 onion which was classifie ...

, 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 Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as ''diezmillo'' in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Car ...

, picadillo,

tacos A taco (, , ) is a traditional Mexican dish 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 filli ...

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 part ...

fried chicken Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or ...

, chiles rellenos, or vegetable soup. Mexican-style rice is especially popular in central and

northern Mexico Northern Mexico ( ), 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 Sur, Chihuahua (state), ...

and the

southwestern United States The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural list of regions of the United States, region of the United States that includes Arizona and New Mexico, along with adjacen ...

. It is eaten year-round and is one of the most common preparations in

Mexican cuisine Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...

Preparation

Mexican rice is prepared by rinsing and briefly soaking medium-grained

white rice White rice is milled rice that has had the husk, bran, and germ removed. This alters the flavor, texture and appearance of the seed; helps prevent spoilage (extends its storage life); and makes it easier to digest. After brown rice is milled ...

and then toasting the rice in a heavy

saucepan A saucepan is one of the basic forms of cookware (not technically a pan), in the form of a round cooking vessel, typically deep, and wide enough to hold at least of water, with sizes typically ranging up to , and having a long handle protrudi ...

with

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers specif ...

, such as

lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

cooking oil Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing h ...

. After the grains of rice start to turn golden and translucent,

, and

are all blended in either chicken broth, vegetable stock or a solution of

water Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known liv ...

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. If the Mexican rice includes chopped

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

such as

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild ...

corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...

, or

pea Pea (''pisum'' in Latin) is a pulse or fodder crop, but the word often refers to the seed or sometimes the pod of this flowering plant species. Peas are eaten as a vegetable. Carl Linnaeus gave the species the scientific name ''Pisum sativum' ...

, the vegetables are usually added while the rice is being toasted in the oil, before adding

tomato sauce Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, s ...

or broth, to get them soft and cooked well, and they can be seasoned with

salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

, finely chopped

coriander Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the ...

, and/or ground

cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

. In terms of

spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

s and

herb Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distingu ...

parsley Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Eur ...

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

cilantro Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as ha ...

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

Cumin Cumin (, ; ; ''Cuminum cyminum'') is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole ...

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family, Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate climate, temperate Northern Hemisphere. Oregano is a ...

cayenne Cayenne (; ; ) is the Prefectures in France, prefecture and capital city of French Guiana, an overseas region and Overseas department, department of France located in South America. The city stands on a former island at the mouth of the Caye ...

, 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 Mexicans () are the citizens and nationals of the Mexico, United Mexican States. The Mexican people have varied origins with the most spoken language being Spanish language, Spanish, but many also speak languages from 68 different Languages o ...

Spaniards Spaniards, or Spanish people, are a Romance-speaking ethnic group native to the Iberian Peninsula, primarily associated with the modern nation-state of Spain. Genetically and ethnolinguistically, Spaniards belong to the broader Southern a ...

since this recipe is not part of

Spanish cuisine Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is ...

, 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 ...

turmeric Turmeric (), or ''Curcuma longa'' (), is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between and high ...

, or ''

calendula ''Calendula'' () is a genus of about 15–20 species''Calendula''.
Flora of China.

'', 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 unit of Warner Bros. Discovery, who manages and operates it as a division of the Warner Bros. Discovery U.S. Networks Group. The channel airs both televi ...

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