On Sat, 13 Feb 2016 12:14:33 -0800, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>>I was curious, so . . .
>>
>> According the Wikipedia, Spanish Rice is unknown in Spain. In the US,
>> the dish is referred to interchangeably as Mexican Rice or Spanish
>> Rice.
>>
>> According to Martha Stewart, it is a 'pilaf-style' dish. Meaning that
>> the rice is browned/coated in a hot fat before the liquid is added.
>>
>> I found no indications that Mexican Rice ever contains meat.
>> Mexican Rice/Spanish Rice recipes are all pretty much the same,
>> although some indicate that the inclusion of small bits of carrot are
>> traditional.
>>
>> Marcella Valladolid, a Mexican, (Food Network) offers her Mexican Rice
>> recipe.
>> Marcella's Recipe
>> http://www.foodnetwork.com/recipes/m...no-recipe.html
>> or
>> http://tinyurl.com/j24zqwg
>>
>> Janet US
>
>I agree on the meat part. When I make Mexican rice, there is no meat. When
>I make Spanish, it is the meal, although there might be an additional
>vegetable or salad on the side. I disagree on the pilaf part.

You're not listening.
Spanish rice and Mexican rice are the same thing. (BTW, the slash mark
-/-, is used in writing so the writer does not need to take a position
on a naming controversy) The rice dish is named either way depending
on where you live.
Pilaf is a cooking method where the rice is in hot fat of some sort
before the liquid is added.
You can call what you make anything you want but that doesn't change
what it really is. You are making a Mexican-themed hotdish.
Pilaf is not limited to a some rice, broth and onions.
Janet US