Mexican rice

Mexican rice is a type of short or medium-grain rice, known for its traditional use in the cuisine of Mexico and other regions of Latin America. This rice is characterized by a slightly firmer texture than common white rice and by its ability to absorb flavors, making it ideal for preparing dishes such as red rice or Mexican-style rice, where it is cooked with tomato, onion, garlic, and broth, providing a rich and aromatic flavor.

Mexican rice has its origins in the fusion of indigenous culinary techniques with Spanish influences, which introduced rice cultivation to Mexico during the colonial era. Since then, it has become a staple in both everyday and festive Mexican cooking.

Regarding its properties, Mexican rice is a good source of energy due to its complex carbohydrate content. It is low in fat and, depending on the milling process, may retain some of its vitamin and mineral content. Furthermore, it is gluten-free, making it suitable for people with gluten intolerance.

In different Hispanic American countries, Mexican rice is also known simply as red rice or Mexican-style rice, referring to its characteristic color and method of preparation, although the term may vary. In some places, it is called colored rice or stewed rice, but all refer to similar dishes in which the rice is cooked with fresh ingredients and seasonings that enhance its flavor.