I have some questions regarding this subject.
Is it true that rice arrived in Mexico by way of the Manila Galleon Trade?
Could the Spaniards have brought the rice as they brought the rice cooking technique of first frying the rice grains (presumably a vestige of the Moorish Overlordship of Spain)?
I know of five variations of rice cookery in Mexico --are there more?
Arroz blanco (garlic/ onion fried maybe some veggies tossed in)
Arroz Verde ( Rice cooked with a green puree of chiles and herbs)
Arroz negro ( Rice cooked with huitlacoche)
Arroz a la Mexicana ("spanish rice" tomato tinted)
Arroz Amarillo (Fried with achiote seed)
Which states of Mexico heavily employ rice cookery? Reasons?