If the Mexican rice includes chopped vegetables such as carrot, corn, or pea, the vegetables are usually added while the rice is being toasted in the oil, before adding tomato sauce or broth, to get them soft and cooked well, and they can be seasoned with salt, finely chopped coriander, and/or ground cumin. After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to the toasted rice grains, where the mixture is brought to a simmer and briefly stirred and covered for 15–20 minutes, until the rice absorbs all of the liquid and becomes soft. Mexican rice is prepared by rinsing and briefly soaking medium grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil. It is eaten year-round and is one of the most common preparations in Mexican cuisine. Mexican-style rice is especially popular in central and northern Mexico and the southwestern United States.
Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup.
Mexican rice (sometimes referred to as Spanish rice or red rice in Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. White rice, tomatoes, garlic, onions, broth
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