Rice Dish

Spain

Arroz con bogavante is a traditional rice dish originating from Valencia. This brothy rice dish is usually made with a combination of round rice such as arroz bomba, lobster, fish stock, white wine, shrimps, onions, garlic, bell peppers, tomatoes, paprika, saffron, olive oil, and seasonings. The ingredients are saut&eacute;ed in a pan, then simmered in stock until everything is fully cooked. There should be leftover liquid in the pan, as this dish should be brothy and the rice should float in a liquid broth. The pan is covered and the dish is left to rest for a few minutes before serving. Arroz con bogavante is often prepared for celebrations and special occasions. If desired, garnish the dish with chopped parsley.

Arroz con bogavante

Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing. Arroz con camarones can be served with numerous accompaniments such as lime wedges, hot sauce, avocado slices, or fried plantains.

Arroz con camarones

Both savory and sweet in flavor, arroz con coco is a flavorful Colombian side dish consisting of white rice, coconut milk, sugar, salt, and water. When mixed with raisins, arroz con coco becomes slightly sweeter, while the version without raisins is more savory and traditionally served with fish dishes. It is recommended to use coconut milk without stabilizers so that it can separate into fat and solids.

Arroz con coco

Arroz con conejo y caracoles is a traditional rice dish originating from Alicante. The dish is usually made with a combination of rabbit pieces, bomba rice, snails, stock, saffron, chickpeas, tomatoes, onions, celery, carrots, bell peppers, rosemary, garlic, olive oil, and seasonings. The ingredients are browned, then cooked in stock which is brought to a boil, and the heat is then reduced in order for the dish to simmer until everything is fully cooked and the stock is fully absorbed. A crispy layer called socarrat should form at the bottom if the dish is properly prepared.

Arroz con conejo y caracoles

Arroz con costra is a traditional rice dish, a cross between a paella and a casserole originating from the Alicante area. What differentiates arroz con costra from other Spanish rice dishes is its glossy top crust of beaten eggs, hence the name, as costra means crust. Although there are some variations, the dish is usually prepared with a combination of rice, eggs, spareribs, pork, chicken (or sometimes rabbit), butifarra sausage, olive oil, tomatoes, stock, salt, and paprika or piment&oacute;n. The dish is often made in a large cazuela &ndash; the ingredients are first fried, then simmered in the stock, and the cazuela is then transferred to the oven with the beaten eggs poured over the rice. Arroz con costra is then baked until the eggs form a crust on the surface. This is one of the oldest Spanish rice dishes &ndash; there&rsquo;s a recipe that dates back to 1220.

Arroz con costra

Arroz con gandules is a one-pot national dish of Puerto Rico consisting of rice, pigeon peas, and sofrito, and every family in the country has their own version of the recipe. Sofrito is the aromatic flavoring base for a variety of Puerto Rican dishes, made with green peppers, onions, garlic, and coriander. Some people may fry bacon in sofrito to add a smoky flavor to the finished dish. Other spices and garnishes in arroz con gandules might include cumin, bay leaves, oregano, tomato paste, olives, lime juice, and (not traditionally) sour cream. Although flavorful in its original, vegetarian version, it can also be made with added pork meat or sausages. The dish dates back to the 18th century. With numerous layers of flavor, this is the dish that is traditionally made for Christmas dinner in Puerto Rico, and it's easy to see why.

Arroz con gandules

Arroz con lima is a Mexican dish prepared with a combination of rice, garlic, lemon juice, and lemon zest. The ingredients are simply cooked with rice, and garlic cloves are removed after the dish has been cooked. It is recommended to garnish arroz con lima with cilantro before serving.

Arroz con lima

Arroz con maiz is a flavorful rice dish popular throughout Latin America. At its most basic, the dish consists of rice cooked together with corn, usually in the same cooking vessel. However, there are a few variations on the dish, especially in Cuba, Dominican Republic, and Puerto Rico. The Cuban version uses ingredients such as chorizo, white wine, and chicken stock, while the rice is seasoned with annatto seeds and cumin.

Arroz con maiz cubano

Arroz con maiz y salchichas is a traditional dish originating from Puerto Rico. The dish consists of rice with corn and Vienna sausages. Other ingredients that are commonly used in the preparation of the dish include onions, garlic, bell peppers, tomato sauce, annatto, salt, oil, capers, coriander, oregano, cumin, and a few olives. The ingredients are saut&eacute;ed, mixed with water, covered with a tight lid, and then simmered until everything is tender. The dish is often served with fried plantains and slices of avocado.

Arroz con maiz y salchichas

Arroz con perdiz is a traditional rice dish originating from Spain. The dish is usually made with a combination of rice, partridges, chicken stock, onions, garlic, tomatoes, bell peppers, white wine, olive oil, salt, and black pepper. The partridges are cleaned, cut in half, seasoned, browned in olive oil, and removed from the pan. The onions, peppers, garlic, tomatoes, and white wine are simmered for a while, and the partridge meat and chicken stock are then added to the pan. Rice is added to the pan and the dish is cooked until the meat and the rice are both tender. If properly prepared, the dish should be on the soupier side. Once done, arroz con perdiz is served immediately.

Arroz con perdiz

Nicaragua

A regional specialty of Le&oacute;n, arroz con pescado is a savory dish that consists of rice, shredded fish, and tomatoes. The combination is typically further enhanced with the addition of spearmint and bitter oranges. Common snook (known as r&oacute;balo in Nicaragua) or snapper are among the most common choices of fish used for this Nicaraguan delicacy, although other varieties of marine or freshwater fish may also be used. The dish is usually accompanied by a side of cooked green plantains and fresh salad, and it is traditionally enjoyed during Semana Santa (Holy Week), the week before Easter.

Arroz con pescado

Arroz con queso is a traditional dish with a strikingly white color. It consists of rice (preferrably short and plump, such as Arborio), milk, and semi-firm white cheese. Rich and creamy, this popular dish can often be found alongside churrasco dishes and other grilled meat dishes, and it is recommended to serve arroz con queso while it is still hot.

Arroz con queso

Arroz de ayuno is a traditional rice dish originating from the Castilla-La Mancha region. The dish is usually prepared with a combination of rice, peas, bell peppers, artichokes, salt cod, tomatoes, garlic, lemon, olive oil, and salt. It&rsquo;s usually prepared on Fridays and during Lent as a fasting dish. The artichoke quarters are dipped in lemon water, drained, and dried. The salt cod is rinsed and dried. The tomatoes and garlic are saut&eacute;ed in olive oil with the artichokes, bell peppers, and salt cod while stirring constantly. The rice is added to the paella pan along with boiling water, the peas are scattered on top, and the dish is cooked until the rice becomes tender.

Arroz de ayuno

Arroz de bacalhau is a simple Portuguese dish consisting of salt cod, rice (often of the basmati or carolino variety), saut&eacute;ed onions, garlic, olive oil, tomatoes, peppers, water or vegetable or fish stock, and white wine. Some variations also add cooked red beans to the combination, while others combine the salt cod-rice mixture with leeks, garlic, olive oil, and onions. The dish is usually garnished with chopped cilantro and black olives, and it is typically enjoyed either as a main course or as an accompaniment to Portuguese-style fish fillets. Arroz de bacalhau is commonly prepared in the coastal parts of the country.

Arroz de bacalhau

Arroz de enfermo is a traditional rice dish originating from Catalonia. As the name suggests, it&rsquo;s most commonly served to people who aren&rsquo;t feeling well or have a cold. The dish is usually prepared with a simple combination of Spanish rice, water, olive oil, garlic, parsley, and salt. The garlic is saut&eacute;ed, the rice is coated with the oil, and the dish is then simmered until the rice kernels become very tender and more than half of the water is absorbed, as arroz de enfermo should have a soupy consistency if properly prepared. The dish is usually garnished with chopped parsley before serving.

Arroz de enfermo

The star ingredient in this classic Portuguese stew is lamprey fish. The dish consists of saut&eacute;ed onions, olive oil, wine, smoked sausage, rice, and lamprey, which is cut into smaller pieces and then marinated in a combination of vinegar, wine, various herbs, and its blood. All the ingredients are combined and cooked until the stew thickens and develops its typical dark brown color. The dish is mainly associated with the northern parts of the country, and it is traditionally prepared between January and April when lampreys are in season.

Arroz de lampreia

Portugal

Arroz de lingueir&atilde;o is a Portuguese dish prepared with rice and razor clams. The dish originated in the Algarve region, known for traditional seafood recipes. During the preparation, the razor clams are put into boiling water until the shells open. That same water is then combined with rice, onions, garlic, tomatoes, and peppers before it's cooked over low flames. The last step is to add the razor clams and fresh coriander to the mix. The popularity of arroz de lingueir&atilde;o and other dishes with razor clams caused the decline of local clam populations. That is why fishing for razor clams is now permitted only at certain times of the year.

Arroz de lingueirão

Colombia

Originating from the city of Barranquilla in Colombia, arroz de lisa is a dish prepared with rice, dried and salted mullet, onions, aj&iacute; peppers, and spices such as cumin and paprika. The dish is served in a bijao leaf instead of a bowl, and it is traditionally accompanied by coste&ntilde;o cheese, cassava, and suero atollabuey sauce.

Arroz de lisa

Arroz de marisco is a delicious Portuguese dish consisting of rice and various seafood ingredients. Unlike the popular Spanish paella, this Portuguese variety is not completely reduced and is often described as a thick rice stew. It can employ various seafood ingredients such as prawns, mussels, squid, or clams, and is usually seasoned with fresh herbs and white wine, then complemented with vegetables such as peas or tomatoes. With the possible origin in Leira, the dish is traditionally associated with coastal areas, and it is one of the most popular seafood dishes in the country.

Arroz de marisco

Arroz de monta&ntilde;a is a traditional rice dish originating from the mountainous parts of Spain. There are many variations, but the dish is usually made with a combination of chicken thighs, bomba rice, onions, tomatoes, pork sausage, garlic, paprika or piment&oacute;n, saffron, chicken stock, toasted hazelnuts or almonds, parsley, olive oil, salt, and pepper. If desired, pork ribs can also be added to the mix. In order to make the dish, the chicken is seasoned with salt and pepper, and it's then browned with the sausage and saut&eacute;ed garlic in olive oil. The onions and tomatoes are made into a sofrito with the piment&oacute;n and saffron. The mixture is covered with chicken stock and cooked until the chicken becomes tender and the liquid has reduced. The garlic, nuts, and parsley are made into a picada, mixed with the rice, and then added to the pot until the rice is fully cooked. Before serving, it's recommended to let the dish rest for a few minutes.