Spanish rice

Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. The name Spanish rice is only used in the USA; it doesn't originate in Spain. It is traditionally made by sautéing the rice in a skillet with oil or fat until it is colored golden brown. Water or chicken broth is then added, along with tomatoes in the form of chopped tomatoes or tomato sauce.

This article is about the side dish. For the album by Clark Terry & Chico O'Farrell, see Spanish Rice (album).
"Mexican rice" redirects here. For other uses, see Mexican cuisine.
Spanish rice
Mexican rice served next to beans
Alternative namesRed rice, arroz rojo, Istanboli Polo
CourseSide dish
Place of originMexico
Serving temperatureHot
Main ingredientsWhite rice, tomatoes, garlic, onions, broth

Spanish rice originates in the methods of cooking rice in Spanish cuisine. Since the Islamic period of Al Andalus Spain has a rich culinary tradition in terms of rice dishes and this was brought to the Americas by Spanish settlers of New Spain.

Mexican-style Spanish rice is cooked with tomato sauce or tomato paste and is often referred to as "red rice" (Spanish: arroz rojo) in Mexico.

In Iran and Persian cuisine, a similar dish is called Istanboli Polo (Persian: استانبولی پلو). It dates back to Qajar Iran. It is known as Persian tomato rice in the Western world.

Etymology
Spanish rice with pieces of red bell pepper

The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts; the dish is usually simply referred to as Mexican arroz ("rice") or arroz rojo ("red rice") in Mexico.

See also
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