At the heart of the cuisine

Rice was introduced to South and Central America and the Caribbean by the Spanish when they colonized the region in the 1520s, bringing Asian rice to Mexico and other far-flung shores. It is said that the African slaves, transported by the Portuguese, also had an influential role in the establishment of rice as a firm South American staple. The dish of rice and peas was an obvious vehicle for rice and from there, the South American countries took the grain and danced it into the heart of their cuisine, where it remains firmly ensconced. Many nations have their own unique way of cooking rice and demand different textures and different colours from their rice dishes.