good Mexican rice please?

On 29 Apr 2004 19:07:52 GMT, angel <[email hidden]>

Quoted message said:

I love that rice that I get in some Mexican restaurants
that has cubed potatoes and carrots in it...but have yet
to be able to make it at home and have it taste right.
Any recipes out there that you recommend?

Do it by eye using the ordinary rice to water
proportions. The "big" secret ingredent is chicken
boullion. Buy the stuff in a jar (Knorr), not cubes, in
the Mexican section of your grocery store. Sprinkle it to
taste over your rice/potato mixture, stir it well, cover
and cook until done.

Quoted message said:

Also - a recipe for Mexican green rice?

No, I've never seen it - but I'll guess the green is
cilantro.

Practice safe eating - always use condiments

sf <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

angel said:

I love that rice that I get in some Mexican restaurants
that has cubed potatoes and carrots in it...but have yet
to be able to make it at home and have it taste right.
Any recipes out there that you recommend?

Do it by eye using the ordinary rice to water
proportions. The "big" secret ingredent is chicken
boullion. Buy the stuff in a jar (Knorr), not cubes, in
the Mexican section of your grocery store. Sprinkle it to
taste over your rice/potato mixture, stir it well, cover
and cook until done.

Quoted message said:

Also - a recipe for Mexican green rice?

No, I've never seen it - but I'll guess the green is
cilantro.

Practice safe eating - always use condiments

I find that for every 1 cup raw rice about 1/4 - 1/2 tsp
cumin added to the water, as well as the powdered chicken
stock, is very nice.

--
Once during Prohibition I was forced to live for days on
nothing but food and water.
--------
FIELDS, W. C.

Quoted message said:

Quoted message said:

I love that rice that I get in some Mexican restaurants
that has cubed potatoes and carrots in it...but have
yet to be able to make it at home and have it taste
right. Any recipes out there that you recommend?

Do it by eye using the ordinary rice to water
proportions. The "big" secret ingredent is chicken
boullion. Buy the stuff in a jar (Knorr), not cubes, in
the Mexican section of your grocery store. Sprinkle it to
taste over your rice/potato mixture, stir it well, cover
and cook until done.

Quoted message said:

Also - a recipe for Mexican green rice?

No, I've never seen it - but I'll guess the green is
cilantro.

My Mexican mother in law and wife fix basic Spanish rice and
green rice better than any restaurant.

Pointers. Spanish Rice
1. Adolphus Rice is preferred by most restaurants for
this rice.
2. Cook the rice in a little vegetable oil till it all
changes color and is white like popcorn, a little golden
tan color is even better and the aroma of the toasting
rice is wonderful. This keeps the rice from being sticky.
3. Keep it simple, NO CUMIN, add frozen peas, cubed corn,
cubed potatoes, and chopped onions to the hot rice and
give it a quick stir.
4. Add a can of whole peeled tomatoes that has been given a
quick puree in the blender or with a stick blender, a few
chunks are ok. Additional water to make up the correct
proportion will also need to be added. 5 Knorr Swiss
chicken bullion is the preferred seasoning and salt.

Green Rice (the most wonderful way to celebrate rice
except for Sake)
5. For 2 cups dry rice toasted in vegetable oil.
6. Blend 1 box frozen spinach, 1/2 onion, 2 cloves garlic,
knorr Swiss chicken bullion to taste and enough water to
make five cups.
7. Blend green with rice in a casserole fold in 1/4 box of
frozen corn, cover and bake at 350 till done.

8. Remove from oven uncover give it a stir to mix in the
green that floated and top with mozzarella cheese (very
similar to queso Oaxaca).

Fresh spinach and corn may be used

Dave R

In article <[email hidden]>, "DaveR"

Quoted message said:

My Mexican mother in law and wife fix basic Spanish rice
and green rice better than any restaurant.

This may be true, but I have found that sometimes I want
the cheap, gringo style, Norwegian hot, fake Mexican in a
restaurant. I make real Mexican food and love it, but
that fake stuff is nice, too.

Regards, Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord
of heaven and earth, does not live in shrines made by man."
Acts 17:24

Thanks, Dave! Those recipes sound like the real thing.

<drool> sf ```````````````

DaveR said:

My Mexican mother in law and wife fix basic Spanish rice
and green rice better than any restaurant.

Pointers. Spanish Rice
1. Adolphus Rice is preferred by most restaurants for
this rice.
2. Cook the rice in a little vegetable oil till it all
changes color and is white like popcorn, a little
golden tan color is even better and the aroma of the
toasting rice is wonderful. This keeps the rice from
being sticky.
3. Keep it simple, NO CUMIN, add frozen peas, cubed corn,
cubed potatoes, and chopped onions to the hot rice and
give it a quick stir.
4. Add a can of whole peeled tomatoes that has been given
a quick puree in the blender or with a stick blender,
a few chunks are ok. Additional water to make up the
correct proportion will also need to be added. 5 Knorr
Swiss chicken bullion is the preferred seasoning and
salt.

Green Rice (the most wonderful way to celebrate rice
except for Sake)
1. For 2 cups dry rice toasted in vegetable oil.
2. Blend 1 box frozen spinach, 1/2 onion, 2 cloves
garlic, knorr Swiss chicken bullion to taste and
enough water to make five cups.
3. Blend green with rice in a casserole fold in 1/4 box
of frozen corn, cover and bake at 350 till done.

4. Remove from oven uncover give it a stir to mix in the
green that floated and top with mozzarella cheese
(very similar to queso Oaxaca).

Fresh spinach and corn may be used

Dave R

Practice safe eating - always use condiments

"sf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Thanks, Dave! Those recipes sound like the real thing.

<drool> sf ```````````````

Oops, a brain cramp caused me to insert an error in this
recipe. It should have read "cubed carrots" not "cubed
corn". We keep a frozen box of mixed Peas and Carrots to use
for Spanish rice. About 1/3 box used for each 1 1/2 cups of
rice, this makes it easy and fast, also a small can of
tomato sauce is the right size for this recipe.

A nice authentic touch is to throw a couple of stalks
of cilantro into the pot in the last 5 minutes of
covered cooking.

Green rice is one of my favorites, it must be a regional
dish because some of our Mexican friends aren't aware of it.

DaveR

"DaveR" <[email hidden]> wrote in message
"]news:[email hidden]...
:

: > ```````````````
: Oops, a brain cramp caused me to insert an error in this
: recipe. It should have read "cubed carrots" not "cubed
: corn". We keep a frozen box of mixed Peas and Carrots to
: use for Spanish rice. About 1/3 box used for each 1
1/2
: cups of rice, this makes it easy and fast, also a small
: can of tomato
sauce
: is the right size for this recipe.
:
: A nice authentic touch is to throw a couple of stalks of
: cilantro into the pot in the last 5 minutes of covered
: cooking.
:
: Green rice is one of my favorites, it must be a
: regional dish because some of our Mexican friends
: aren't aware of it.
:
: DaveR
:
the recipes you gave are regional. my granny and mother
both always used cumin in their rice. no cubed potatoes, no
peas. Granny grew up in a small town out in west texas,
about 20 miles north of Ciudad Acuna. they used tomato
sauce for the red, and we've never had green rice. never
heard of it until recently.

--
Paula Drennan

May the forces of evil become confused on the way to
your house.

---
Outgoing mail is certified Virus Free. Checked by AVG anti-
virus system (grisoft.comgrisoft.comOpen ↗). Version: 6.0.665 /
Virus Database: 428 - Release Date: 4/21/04

Quoted message said:

: Green rice is one of my favorites, it must be a regional dish because

some

Quoted message said:

: of our Mexican friends aren't aware of it. DaveR
:
the recipes you gave are regional. my granny and mother
both always used cumin in their rice. no cubed potatoes,
no peas. Granny grew up in a small town out in west texas,
about 20 miles north of Ciudad Acuna. they used tomato
sauce for the red, and we've never had green rice. never
heard of

it

Quoted message said:

until recently. Paula Drennan

Paula,

We never add potato, but i've seen it done. The peas and
carrots are a fact of life in southern Mexico style rice.
Also another rice my wife fixes is white, with chopped onion
and Knorr Swiss chicken bullion added and after the rice is
fried in oil and then sprigs of cilantro laid on top while
the rice is absorbing the last of the water.

In Northern Mexico Cumin is used more frequently. My Mexico
City (Aztec) in-laws use it sparingly in albondigas
(meatballs) in tomatillo sauce and that's about it. The
cuisines of Mexico vary greatly by climate and culture. I
serve the green rice in my restaurant when I have a small
amount of leftover spinach, no one knows it is of Mexican
origin, it's also hard to get these North Texans to eat rice
or anything green.

DaveR