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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. 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 is not a popular dish in Spain or Spanish cuisine; often, rice dishes in Spain are yellow in color due to the inclusion of saffron. Mexican rice in Mexico, however, is red, from being cooked with tomato sauce or tomato paste and is called in Spanish: arroz rojo.
Although it is also 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.
Article Source – Wikipedia
Link – https://en.wikipedia.org/wiki/Spanish_rice