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Spanish rice, red rice, or arroz rojo is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients.[unreliable source?] It is traditionally made by sautéing the rice in a skillet until it is golden brown. Water or chicken broth is then added along with chopped tomatoes or tomato sauce.
Spanish rice is a popular dish in the American Southwest, which sometimes refers to the dish as "Mexican rice." The version of the dish cooked throughout Northern Mexico 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.
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Although it is called "Spanish rice", this dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts; the dish is usually simply referred to as arroz ("rice") or arroz rojo ("red rice") in Mexico. In English, a classic rice dish from Spain, paella, may be known as yellow rice or Spanish yellow rice, as it uses saffron, which gives the dish a distinct yellow hue.
- Arroz con pollo, Arroz junto, 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 and Malaysia)
- Paella (Spain)
- Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
- Rice and peas (Caribbean)
- Risotto (Italy)
- Takikomi gohan (Japan)
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