Mexican Yellow Rice, also known as Spanish Rice or Red Rice (Spanish: Arroz Rojo), is a Mexican side dish or an ingredient in other dishes. It’s made with white rice, tomatoes, garlic, carrots, sweetpeas, and a few spices. The name Spanish Rice is only used in the United States and did not originate in Spain.
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Ways to Make Spanish Rice
Basically, Spanish Rice is a one-pot meal. You can cook it in a Dutch Oven as we did or in a Pressure Cooker, Crockpot, or Rice Steamer. If you are using a crockpot or rice steamer you might want to brown your rice and saute your carrots and garlic in a pan before putting them in. However, with a Dutch Oven and most modern pressure cookers, the browning and sauteing can be done in the pressure cooker.
Spanish Rice can be cooked with other vegetables like corn, peas, and onions and is usually served with refried beans. It’s also served with Mexican main dishes like carne asada, picadillo, tacos, and many more.
How to Store Red Rice
Place your leftover Red Rice in an airtight container or Ziploc bag and store it in the refrigerator for up to 5 days. You can also freeze your leftover Mexican Yellow Rice for up to 6 months in a freezer.
Reheat your Red Rice in the microwave or on your stovetop. Add 1-2 teaspoons of water when heating to keep it from drying out.
History of Arroz Rojo
Rice is not native to Mexico and was brought to the Americas during the Age of Discovery. However, the tomato is native to Mexico so when the Spanish brought in the rice, Mexico was the first to make this delicious tomato-flavored rice dish.
The City of Durango, Mexico
The official name of the city is Victoria de Durango but it’s also commonly referred to as the City of Durango or Durango City. It’s the capital city of the state of Durango, in Mexico and is known for its historic center, with important colonial and Mexican baroque style buildings.
A Brief History of Durango, Mexico
Since the pre-historic period, the area was a conduit for influences from north and south, between the Aridoamerican and Mesoamerican peoples. The Nahoas, a nomadic people from the north, is believed to be the first to inhabit the area about 2,000 years ago.
The modern city started as a small mining town established by Francisco de Ibarra on July 8, 1563. Durango was at the height of its influence during the 18th century because of mining operations in the nearby Sierra Madre Occidental. The bonanza provided financing to build a number of grand colonial-era buildings in the city center, which can still be seen today.
Durango became a World Heritage site in 2010, as part of the Camino Real de Tierra Adentro.
Tourism in Durango, Mexico
Visitors will find beautiful landscapes and rich biodiversity in the mountains, rivers, lakes, forests, and desert areas of the State of Durango. The area has been revered by Hollywood movie producers for many decades and as a result, many movies were shot in the area.
The area boasts excellent accommodation, from the historic boutique hotels to rural cabins built in forests with breathtaking views over rivers and valleys.
Durango is also well known for hosting amazing traditional fairs and festivals that are notoriously colorful and the locals are friendly and accommodating. One of the capital’s most distinguishing celebrations is the Durango National Fair held in July, commemorating the founding of the capital city Victoria de Durango.
Mexican Cuisine
Spanish conquerors that founded Durango and began the conquest of the northern territory brought rice, vegetables, and the first herds of animals. Among the famous dishes from Durango, is “Yellow Rice”, particularly recognized for its unique flavor and a local favorite.
– Featured Restaraunt –
Restaurante Esquilón
Hidalgo 411, Zona Centro, 34000 Durango, Dgo., Mexico
Telephone: +52 618 811 1632
El Esquilón offers a variety of flavors, aromas, and colors of their ancestral roots. The restaurant’s emblem is a replica of the Esquilón de San José, better known as the Bell of Dolores, rung by the priest Miguel Hidalgo to call for the struggle of Independence.
How to Make This Mexican Yellow Rice Recipe
This Mexican Yellow Rice recipe is easy to make and easy to clean up. In a Dutch Oven brown the rice and saute the bell peppers and garlic. Add the tomatoes and spices then cook for 20 minutes. It’s easy, fast, and oh so delicious.
What You Need to Spanish Rice
Equipment Needed:
- 1 Skillet
- 1 Knife
- 1 Cutting Board
Ingredients Needed
- ¼ cup unsalted butter
- 2 tbsp yellow onion chopped
- 2 cup white rice
- 2 cloves garlic minced
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp garlic powder
- ¼ tsp sweet paprika
- ¼ tsp chili powder
- ¼ tsp red pepper flakes
- 4 cup chicken broth
- ½ cup carrots diced
- ½ cup peas
- 1 tbsp dried cilantro for garnish
How to Cook Red Rice
Time needed: 25 minutes.
How to Cook Arroz Rojo
- Heat the Pan
In a large pan with a lid, heat the butter on medium-high heat until shimmering.
- Sauté the Onion
Add the diced onion and cook for about 30-seconds.
- Brown the Rice
Add rice and cook until lightly toasted, then add garlic and reduce heat to medium.
- Add the Spice
Stir in the tomato sauce and the spices and mix well to coat the rice.
- Add the Broth
Add the broth, mix well, and make sure the rice is settled into an even layer in the pan.
- Cook the Rice
Bring the pan of rice to a boil, reduce heat to a simmer, and cover and cook for 15 minutes.
- Add the Carrots
Add diced carrots and cover the pan and cook for 5 more minutes, or until all the liquid is absorbed.
- Add the Peas
Add the peas, cover, and cook for an additional minute.
- Fluff the Rice
Uncover, fluff the rice with a fork, and mix to combine.
- Garnish and Serve
Sprinkle with cilantro, if desired.
Mexican Yellow Rice goes well as a side dish to Green Chillie Chicken Enchiladas and Refried Beans.
If you liked this dish please Rate This Recipe and leave a comment.
Mexican Yellow Rice Recipe
Please Rate this Recipe
Equipment
Ingredients
- ¼ cup unsalted butter
- 2 tbsp yellow onion chopped
- 2 cup white rice
- 2 cloves garlic minced
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp ground turmeric
- 1 tsp garlic powder
- ¼ tsp sweet paprika
- ¼ tsp chili powder
- ¼ tsp red pepper flakes
- 4 cup chicken broth
- ½ cup carrot diced
- ½ cup peas
- 1 tbsp dried cilantro for garnish
Instructions
- In a large skillet heat the butter on medium-high heat until shimmering.¼ cup unsalted butter
- Add the diced onion and cook for about 30-seconds.2 tbsp yellow onion
- Add rice and cook until lightly toasted, then add garlic and reduce heat to medium.2 cup white rice, 2 cloves garlic
- Stir in the tomato sauce and the spices and mix well to coat the rice.8 oz tomato sauce, 1 tsp salt, 1 tsp ground turmeric, 1 tsp garlic powder, ¼ tsp sweet paprika, ¼ tsp chili powder, ¼ tsp red pepper flakes
- Add the broth, mix well, and make sure the rice is settled into an even layer in the pan.4 cup chicken broth
- Bring the pan of rice to a boil, reduce heat to a simmer, cover and cook for 15 minutes.
- Add diced carrots and cover the pan and cook for 5 more minutes, or until all the liquid is absorbed.½ cup carrot
- Add the peas, cover, and cook for an additional minute.½ cup peas
- Uncover, fluff the rice with a fork, and mix to combine.
- Sprinkle with cilantro, if desired.1 tbsp dried cilantro
Nutrition
Other Recipes That Go Well With Mexican Yellow Rice
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Restaurante Esquilón – By https://www.facebook.com/restaurante.esquilon/
- By Microstar – File:Panoramica plaza de armas Durango.jpg, por Sozi (CC-BY-2.0)File:Catedral Basílica Menor de La Purísima.JPG, por Fernandocasas (CC-BY-SA-3.0)File:A lo alto, Quinta del Aguacate.JPG, por MohamedPulido (CC-BY-SA-3.0)File:ES la salvacion.JPG, por Lalomen96 (CC-BY-SA-3.0)File:Palacio Municipal Durango.JPG, por MohamedPulido (CC-BY-SA-3.0)File:Torre del Templo de San Agustín.JPG, por MohamedPulido (CC-BY-SA-3.0)File:AnalcoDurango013.jpg, por Thelmadatter (CC-BY-SA-4.0), CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=74730877
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