Dish

Arroz aguado

Bogged Rice

Arroz aguado is made with rice, which is cooked with chicken broth, tomatoes, onions, and garlic until it is tender and flavorful. The dish is then flavored with chili peppers, cilantro, and lime juice, and is served with avocado and tortillas.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Stew

Origins and history

Arroz aguado has been a traditional dish in Mexico for centuries. It is believed to have originated with the indigenous people of the region, who used rice and chicken as staple foods. The dish was later adapted by the Spanish colonizers, who added tomatoes, onions, and garlic to the recipe.

Dietary considerations

Gluten-free

Variations

There are many variations of Arroz aguado, depending on the region and the cook. Some recipes call for the addition of vegetables, such as bell peppers and carrots, while others use beef or pork instead of chicken. Some cooks also add cheese or sour cream to the dish for added flavor.

Presentation and garnishing

Arroz aguado is typically served in a large bowl, which allows everyone to serve themselves. The dish is garnished with fresh cilantro and lime wedges, which add a bright and fresh flavor to the dish.

Tips & Tricks

To make the dish extra flavorful, use homemade chicken broth instead of store-bought. Be sure to cook the rice over low heat for at least 20 minutes to ensure that it is tender and fluffy.

Side-dishes

Avocado and tortillas are the traditional side dishes for Arroz aguado. The tortillas are typically warmed and served on the side, while the avocado is sliced and served on top of the rice.

Drink pairings

A margarita is the perfect drink pairing for Arroz aguado. The sweet and tangy flavor of the margarita will complement the spicy and hearty flavors of the dish.