Spanish rice

Spanish rice is a traditional rice preparation characterized by its intense flavor and the incorporation of typical ingredients from Spanish cuisine, such as tomato, bell pepper, garlic, and often saffron or paprika, which provide a golden color and a distinctive aroma. This dish can include a variety of proteins, such as chicken, seafood, or chorizo, and is a common base for many Mediterranean and Latin American recipes.

The origin of Spanish rice is found in Spanish cuisine, especially in regions like Valencia and Andalusia, where rice is a fundamental ingredient. This recipe has influenced various Latin American cuisines, adapting to local ingredients while preserving its essence of rice cooked with an aromatic sofrito and spices.

From a nutritional point of view, Spanish rice provides energy primarily through the carbohydrates in the rice, in addition to vitamins and minerals present in the vegetables and spices used. Its nutritional value can vary depending on the added ingredients, such as meats or seafood, which increase its protein content.

Regarding its synonyms in Spanish from Latin America, this dish can be found under names such as arroz rojo (red rice), arroz con tomate (rice with tomato), or simply arroz español (Spanish rice). In Mexico and Central America, the term arroz rojo is very common to refer to a similar preparation, where rice is cooked with tomato sauce and spices, while in other countries it may be generically called arroz con sazón española (rice with Spanish seasoning).