Mexico – Mexican Rice

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by Alex Johnson

History Of Mexican Rice

Mexican rice, also known as Spanish rice, is a very common rice in Mexico especially northern Mexico. This is spicy and savoury dish and is popular not only in Mexico but also outside. For example, in United States this dish is eaten a lot. Basically, this dish has two names: Spanish rice and Mexican rice but this dish is only part of Mexican cuisine. There are few misconceptions about this dish. Some people say this dish is Spanish even though it was not prepared there. There is also no exact story about its history but there are few indications that shows how it came. The Mexican rice was brought in Mexico in 15th century when Spain started to attack there. The people of Spain started to import many things there such as goats and pigs. When they came from Asia, they brought rice and wheat, after travelling around the world. That’s the reason people also call this dish Spanish rice because Spanish brought them. 

Mexican Rice In Mexico

In Mexico, there are various methods to serve rice. Like in northern Mexico, rice are served with tomato flavours and chicken broth. However, plain white rice are served in southern Mexico. In Mexico, this dish is not referred as Mexican rice or Spanish rice. It is referred as arroz which means rice or arroz rojo which means res rice.

Ingredients

  1. Olive oil = 1 tablespoon 
  2. Onion = 1
  3. Red bell pepper = half
  4. Garlic cloves (minced) = 2
  5. Jalapeno (seeded) = 1 small
  6. Salt = to taste
  7. Tomato sauce = 8 ounces
  8. White rice (long grain) = 1 cup
  9. Cumin = half teaspoon
  10. Chicken broth/vegetables = 1 cup
  11. Cilantro (chopped) = 2 tablespoons 

Procedure

  1. Wash and drain the rice with mesh sieve.
  2. Pour oil in large saucepan and heat in medium- high flame.
  3. Add garlic, onions, bell pepper and jalapeno and fry for 2-3 minutes or until onions turn golden brown.
  4. Add washed rice in saucepan and cook until golden brown or for 2-3 minutes.
  5. Add tomato sauce or chicken broth, cumin and salt then stir.
  6. Cover the saucepan and reduce heat to low flame and cook for about 15 minutes or until rice cooked completely.
  7. Remove the rice and garnish it with chopped cilantro and serve.

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Servings: 5 servings 

Nutrition

Calories: 253 kcal

Carbohydrates: 43 grams

Protein: 4 grams

Fat: 5 grams

Fiber: 3 grams

Sugar: 6 grams

Calcium: 30 mili grams

Iron: 1 mili grams

Sodium: 500 mili grams

Potassium: 300 mili grams

Vitamin C: 25 mili grams

How to store and reheat?

You can store Mexican rice in fridge in an air tight container for about 7 days. To reheat, microwave it for 2 minutes. You can also freeze them in freezer in bags for upto 2 months. 

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