Red rice is a traditional Mexican side dish prepared of rice, onions, chile pepper, garlic, coriander, and a red tomato sauce. It goes well with Mexican beef, pig, and chicken dishes.
The national meal of Cuba, Platillo Moros y Cristiano, is a substantial blend of fluffy white rice and seasoned black beans cooked together in the same pot.
Loco moco is a traditional Hawaiian comfort dish made of of sticky rice, a hamburger patty, a fried egg, and thick gravy poured over the entire thing.
The rice is on the outside of the rainbow roll, wrapped around nori seaweed that contains the other components within. Rice nori tuna salmon, avocado, and cucumber are popular ingredients.
Drizzled with vinegar, DIRTY RICE is a Cajun staple. Colour of the liver and broth gives dish name. Today it's frequently served with a salad or gumbo or jambalaya.
Red beans and rice is a staple Louisiana comfort food, usually on Mondays when the fragrance of red beans fills the air. Recipe from 1700s-1800s New Orleans Creole kitchens.
Some say it was developed in the 1960s by a Japanese chef called Ichiro Mashita in Los Angeles, while most say it was invented in California by a sushi chef named Uramaki.
Arroz with huevo or rice with a fried egg is a typical lazy meal in Latin America. This simple meal was formerly known as poor people's cuisine but it is now loved by all social strata.
Jambalaya is a classic Louisiana cuisine that originated with the Cajuns from the southern states when food was limited. jambalaya is said to stem from the French jambon and the African aya.
Arroz with gandules is a traditional Puerto Rican meal made with rice, pigeon peas, and sofrito. created with green peppers, onions, garlic, and coriander.