arroces

Arroces is a broad term used in Spanish-speaking cuisines to describe dishes where rice is the central ingredient. The term encompasses a variety of preparations, from one-pot meals to baked and seafood- or meat-based dishes. The exact ingredients and technique vary by region, but all arroces focus on rice simmered in a flavorful liquid until tender.

In Spain, arroces are especially prominent. Paella, originating in the Valencia region, combines short- to medium-grain rice with saffron, stock, and a mix of vegetables, seafood, and/or meats; a characteristic crust, or socarrat, may form at the bottom. Other regional styles include arroz negro (with squid ink) and arroz al horno (baked rice with meat and tomato).

Outside Spain, arroces appear throughout Latin America and the Caribbean, where rice serves as a base for many mixed dishes, such as arroz con pollo (rice with chicken) and arroz con frijoles (rice with beans). In some regions, rice is colored or perfumed with ingredients such as achiote, cilantro, or sofrito. Fusion styles also adapt arroz with varied proteins and sauces.

Rice varieties and cooking methods influence texture. Short- to medium-grain rices (such as bomba or Calasparra) are preferred for cremoso or paella-style arroces, while long-grain varieties yield drier, fluffy grains. The most common method is absorption, where rice is simmered in stock until the liquid is absorbed; some arroces are baked, steamed, or pan-fried. Nutritionally, arroces provide carbohydrates and can vary in fat, protein, and fiber depending on ingredients.