"Rice has been a staple in Mexican cuisine since its introduction to the country through the Spanish conquest in the 16th century. Because it grows remarkably well in Mexico's climate, and thanks to its neutral nature and ability to absorb flavors, rice became a culinary canvas which Mexican cooks turned into a wide variety of dishes. Almost every region of Mexico has developed its own rice dishes, contributing to the richness and diversity of Mexican cuisine."
"Rene Valenzuela, chef and owner of Rene's Mexican Kitchen in Tampa, Florida, told Tasting Table that seeing instant or parboiled rice at a taqueria is a major red flag that indicates poor quality and lack of attention to detail. This shortcut rice will be missing the flavor, texture, and character of conventionally prepared Mexican rice. Valenzuela states that seeing this rice at a Mexican restaurant would cast doubt on the quality of the rest of the menu."
Rice arrived in Mexico with the Spanish conquest in the 16th century and adapts well to Mexico's climate. Its neutral nature and capacity to absorb flavors allowed cooks to transform it into numerous regional dishes, making it a household staple. Instant and parboiled rice are largely absent from traditional Mexican cooking because they cook quickly and lose the texture and flavor absorption prized in Mexican rice. Parboiled rice cooks in about 10–12 minutes and instant rice in about five minutes. Proper Mexican rice begins by lightly toasting long-grain rice in oil until it becomes transparent without browning.
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