paella pan". www.ft.com. Archived from the original on 10 December 2022. Retrieved 14 February 2020. "Philippine Paella". 18 March 2019. "Arroz Valenciana...

Pan de muerto (Spanish for 'bread of the dead') is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading...

Arroz a la valenciana (Valencian-style rice; in Valencian, arròs a la valenciana) or Valencian rice is a name for a multitude of rice dishes from diverse...

red rice in Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made...

Arroz caldoso is a dish which originated in Spain. It literally means "brothy rice" and consists of broth (stock) and rice with diverse flavourings and...

Arroz a la cubana (Spanish pronunciation: [aˈroθ a la kuˈβana]) ("Cuban-style rice") or arroz cubano is a rice dish popular in Spain, the Philippines...

Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken...

Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron...

Pandesal, also known as Pan de sal (Spanish: pan de sal, lit. "salt bread") is a staple bread roll in the Philippines commonly eaten for breakfast. It...

angostura bitter. Arroz-doce or arroz de leite (Brazilian) with milk or occasionally coconut milk, sugar, condensed milk and cinnamon. Arroz con leche (Venezuela)...