Lo que estás hablando? What are you talking about? What do you mean there is no such dish?
I’d been ordering as a side dish with fish or prawns all my life. In my teens, my mom would say ‘I am making chicken peri-peri, can you get the Spanish rice going for me, please?’ and I’d get down to finely chopping the onion while the white rice boiled.
According to Wikipedia:
Mexican rice, occasionally known in US as Spanish rice, is a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro (coriander) and other ingredients. One common preparation is to sauté the rice in a skillet until golden brown, then simmer it in chicken broth or stock. Vegetables such as peas, carrots, or corn may also be used depending on the recipe.
Although it is called “Spanish rice” this side dish is unknown in Spain. The term “Spanish rice” is not used by Mexicans or Mexican food enthusiasts, and its use probably stems from the fact that the Spanish language is spoken in Mexico, and the dish is usually simply referred to as arroz (“rice”) in Mexico.
It is a popular dish in the American Southwest, where it often features generous chunks of grilled and stewed vegetables in a Tex-Mex style. The version of the dish cooked throughout South America tends to be a more homogeneous character, often with just enough tomato and chili pepper to give the distinctive red-orange color and a smoky, garlic and onion-laden flavor. It is usually served as a side dish alongside other Mexican cuisine.
As a staple in the fodder of the single person, it is invaluable; all one needs is a couple of tablespoons of leftover rice and the possibilities are endless. A bloke I know left me two beautifully made smoked sausages yesterday, when he popped in to help me with a bit of drilling to hang a shelf in my miniature kitchen. Lulubelle shamelessly pilfered one of the sausages whilst I sat too long on the teelephone, but her obvious approval left me helpless to scolding.
Oh well, a bit of this, a bit of that, and I was quite satisfied with my stir fry of sausage-savoury rice. I do believe I’ll do it again’ it’s good whatever you choose to call it.
I’ve long been absent from making contributions to Celia’s ‘This month in my kitchen’ offerings. Getting settled in my cottage, another tedious spell in hospital and other things took me away from blogging; but I am thrilled to be firmly back in the saddle at my little home office again and will be making my way around to visiting old friends soon.
My new kitchen leaves little to boast about, measuring – as it does – a mere 4 x 2 meters in size, but I have even managed to fit in a nook where I can sit and read over breakfast or a cup of tea, if I wish. It once formed the portico to the gazebo of our swimming pool area and needs a coat of paint, but I have found myself to be remarkably resourceful in adapting.
The doll-house stove is my only bug-bear as few of my pots fit into its oven. I remember one exchange of comments I had with Celia, where we agreed that the desire to own a collection of Le Creuset pots was not that wise given that we’d be unlikely to lift the heavy things one day in our dotage. I’ve found a very affordable, lightweight and just-the-right-size cookware at Checkers and have invested in my first pot-for-one:
So, back to my meal for one of sausage and Spanish rice, it proved jolly good in any lingo. Viva Espana!