In northern Mexico, there is a famous and delicious recipe called Mexican Rice.
Simple, versatile and flavorful, this is a staple meal present in most Mexican households and is eaten with burritos, tacos, by itself, or as a side dish.
This recipe is also called Spanish rice in some places, even though it is not that commonly eaten in Spain (they do make their own Spanish rice with different, Spanish spices). Outside Mexico, Mexican Rice is also famous, mostly in the Southern territory of the United States.
When did rice arrive in Mexico?
It is said that back in the 1500s when the Spanish colonizers invaded Mexican lands, they imported animals and ingredients from their home continent. In their many travels to and from Spain, colonizers took not only goats, pigs, chickens and cattle but also grains like wheat and rice, and other spices. This is believed to be the first time that rice was introduced to this Latin American country, so it is easy to understand why Mexican Rice can also be referred to as Spanish rice.
The introduction of culinary ingredients by the Spanish colonizers is a great example of fusion cooking: Mexican ingredients were successfully combined with those that came from Spain, giving birth to incredible recipes like Mexican Rice.
Mexican rice, also called arroz rojo in Mexico, is a staple meal in the states of Campeche and Veracruz, which are accountable for over half of the cultivation and harvest of rice in Mexico.
This dish is basically made with basic ingredients such as onions, garlic, tomatoes (providing the red, characteristic color), and, of course, white rice. It is no surprise this grain recipe is so famous, its versatility makes it the perfect side dish; in many Mexican homes, Mexican rice is eaten with tacos, enchiladas and burritos.
If you wish to make easy and exquisite Mexican ride to add to your weekly meals, follow our recipe and you’ll be delighted with the results (and what’s best, it will only take you a couple of minutes!)
- 2 cups of cooked white rice.
- 2 scallions.
- 1/2 cup tomatoes.
- 1/3 cup tomato sauce.
- Seasoning to your liking.
- Extra virgin olive oil.
- First of all, before cooking the rice, you have to wash it thoroughly. After the grains have been washed, it’s time to cook.
The basic ratio to make rice is two cups of water to one cup of rice. Grab a large pot and add your water; bring it to a boil. Once it’s boiling, lower the heat and add the rice. Let it simmer for about seventeen minutes, or until you run out of liquid and the rice is cooked. Once it is cooked, turn off the heat, add some butter or olive oil and place a lid over the pot for about five more minutes. Remove the lid, fluff the rice with the fork and set aside.
- Gather the rest of your ingredients. Finely chop your vegetables, the scallions and garlic. Put your saucepan over high heat, drizzle some extra virgin olive oil and, when it is hot enough, sauteé the garlic and scallions.
- After two to three minutes, stir in the rice and the tomato sauce. We recommend you also add the spices here. Taco seasoning is a great choice, but you can use whatever spice you like. Add the diced tomatoes and stir for another couple of minutes, serve hot and enjoy!
Tips and recommendations
- If you follow a vegetarian or vegan diet, you can add shredded carrots, diced peppers, broccoli and peas when sauteéing your vegetables. This recipe pairs perfectly well with tofu, tempeh and a green salad on the side as well.
- If you eat meat, adding grilled chicken, fish or steak to Mexican rice is a great choice. These meats also pair really well with all the veggies previously mentioned in the vegetarian version. Moreover, if you add soy sauce while cooking the meat, before combining it with the vegetables, it will add extra flavor and even more personality to this Mexican Rice recipe.
You can get as imaginative as you wish, remember Mexican Rice is really versatile!
For more recipes, go to https://minuterice.com/recipes/mexican-rice/.