The Perfect Side Dish Only Takes 35-40 Minutes To Make
I grew up calling Arroz “Spanish Rice.” This followed me into adulthood, and up into my forties, because nobody ever corrected me! I found out not too long ago that what I learned to call Spanish Rice isn’t so Spanish after all.
Arroz (pronounced like “ah-rose”) really doesn’t have anything to do with Spain or how they cook rice in that country (think Paella). Arroz is actually Mexican Rice, and it’s frequently cooked in a tomato base with peppers, onions, and garlic.
If you think about it, this is very similar to many types of rice dishes around the whole world, but this one is unique to the Mexican culture. I’ve been making this rice for as long as I remember, back to when I would stay with my grandparents on their farm in Arizona. I guess they didn’t know any better about the true origins of Arroz because they were always calling it Spanish Rice too!
I’ve since perfected it, and I even made my Arroz recipe friendly for vegans. Arroz is traditionally cooked with chicken stock. My version uses vegetable stock. When the stock is made correctly, it should still taste very savory and actually quite similar to chicken stock anyways.
So try this recipe out on your non-vegetarian/vegan friends, and don’t tell them there’s no meat in it. They’ll come back for more, I promise!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you are not a vegetarian or vegan, you can always add your favorite protein to your meal.
Recipe courtesy of: Kitchen Shaman
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