Spanish rice

Mexican rice and beans

Mexican rice, also known in US as Spanish rice, is a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro and other ingredients. One common preparation is to sauté the rice in a skillet until golden brown, then simmer it in chicken broth or stock. Vegetables such as peas, carrots, or corn may also be used depending on the recipe.

Although it is called "Spanish rice" this side dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts, and its use probably stems from the fact that the Spanish language is spoken in Mexico, and the dish is usually simply referred to as arroz ("rice") in Mexico.

It is a popular dish in the American Southwest, where it often features generous chunks of grilled and stewed vegetables in a Tex-Mex style. The version of the dish cooked throughout South America tends to be a more homogeneous character, often with just enough tomato and chili pepper to give the distinctive red-orange color and a smoky, garlic and onion-laden flavor. It is usually served as a side dish alongside other Mexican cuisine.

See also

• Arroz con pollo, Arroz con gandules, Platillo Moros y Cristianos, Gallo Pinto, Pabellón criollo, Rice and beans (Latin America)
• Fried Rice (East Asia)
• Jambalaya (Louisiana)
• Jollof rice (West Africa)
• Hoppin' John (Southern United States)
• Kabsa (Saudi Arabia)
• Kedgeree (United Kingdom)
• Nasi Goreng (Indonesia)
• Paella (Spain)
• Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
• Rice and peas (Caribbean)
• Risotto (Italy)
• Takikomi gohan (Japan)

External links

• Arroz: Spanish Rice at Food Network
• Spanish Rice at MarthaStewart.com