Arroz Mexicano, sometimes called Mexican rice, is a tomato-based rice dish that is a staple of Mexican cuisine, with roots in Spanish colonial-era cooking. In English-language usage it is also commonly called 'Spanish rice,' a name that describes its Spanish-influenced style rather than an actual dish from Spain; it should not be confused with Spain's own saffron rice dishes such as paella.
Long-grain white rice is sautéed in oil or lard until lightly browned, then simmered with tomato sauce or crushed tomatoes, onion, garlic, and spices such as cumin, chili powder, and oregano until tender. The tomato base gives the dish its red-orange color; some versions add peas, carrots, or bell peppers. It is typically served as a side to tacos, enchiladas, grilled meats, and stews, and is also used as a base for dishes like arroz con pollo.