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.
![]() Mexican rice served next to beans | |
Alternative names | Red rice, arroz rojo, Istanboli Polo |
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Course | Side dish |
Place of origin | Mexico |
Serving temperature | Hot |
Main ingredients | White 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
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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.
External links
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