What is Spanish rice?

Spanish rice is a style of rice that is prepared in South and Central America and Southwest, USA. It is usually designed as an attachment to be paired with other dishes, although it can also be used as a stuffing for burritos or layer in disposable meals prepared with Latin American inspiration. The "Spanish" in the name may seem a little confusing, because this food actually has nothing to do with Spain, and some people call it "Mexican rice" or simply "Arros", the Spanish word for "rice". Rice grains can be slightly adhesive, causing the rice to hold together, or the bowl can be dry, allowing every grain to be selected, depending on the area where the rice is made or the chef has learned to prepare it. Then the rice is covered with chicken or vegetable broth and leaves steam until it boil. Some chefs add tomatoes, chilli, coriander, cumin and other spices to rIt is to improve their taste and to give it a reddish color that many people connect with Spanish rice.

, depending on how it is cooked, Spanish rice can develop a bark on the bottom where rice is in contact with a hot pelvis. In some regions, this crunchy, tastes the bark is highly valued and people can choose rice from the pelvis and then turn it to stimulate the bark to fall out in a single piece. Other people simply go to the bottom when they serve the shoulder blade to include a small piece of caramelized bark.

There are many variations on Spanish rice. In the American, for example, people like to add peppers, carrots, corn and other vegetables to their Spanish rice, while in Mexico people like to keep it simple and a little dry and use several other ingredients.

Many markets sell Spanish sets of rice, to which consumers can only add water. However, it is relatively easy to prepareThis food at home and people can find out that they are developing a particularly delicious version of at home by playing with ingredients and cooking techniques. For example, heavy pans tend to develop better bark, while thin pans are better for a dry version of Spanish rice.