Spanish Rice?

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Jill

I learned this from a Mexican gentleman. He used long grain brown rice, carolina (I use that or the
Lundberg brown basmati). Put plenty of olive oil in a cast iron skillet over low-med and stir until
most of the grains has "changed"...it is almost like they have popped alittle. Then add the juice
from canned whole plum tomatoes. Add fine diced onion (not the sweet kind...the strong kind) and
some garlic, then some diced bell pepper. When this has wilted, add the canned tomatoes, enough
water to cook the rice, some oregano (I use Mexican), salt and pepper, and a bit of hot pepper
flakes if you desire. If it seems too "thin" towards the end, add a little marinara spag sauce. I
add plenty of chopped Ital. parsley the last ten minutes of cooking. Cook over very low, covered.
The cast iron really helps it keep from scorching. I take this to potlucks, as it reheats well, and
people often take seconds. One can grate a little very sharp cheddar or pepper jack over the
individual servings. blacksalt

kalanamak said:

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Jill

I learned this from a Mexican gentleman. He used long grain brown rice, carolina (I use that or
the Lundberg brown basmati). Put plenty of olive oil in a cast iron skillet over low-med and stir
until most of the grains has "changed"...it is almost like they have popped alittle. Then add the
juice from canned whole plum tomatoes. Add fine diced onion (not the sweet kind...the strong kind)
and some garlic, then some diced bell pepper. When this has wilted, add the canned tomatoes,
enough water to cook the rice, some oregano (I use Mexican), salt and pepper, and a bit of hot
pepper flakes if you desire. If it seems too "thin" towards the end, add a little marinara spag
sauce. I add plenty of chopped Ital. parsley the last ten minutes of cooking. Cook over very low,
covered. The cast iron really helps it keep from scorching. I take this to potlucks, as it reheats
well, and people often take seconds. One can grate a little very sharp cheddar or pepper jack over
the individual servings. blacksalt

Sounds great, thanks!!

Jill

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices?

Pato Sauce.

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Jill

1 cup rice 3 T. bacon fat 1 med. onion, finely chopped 1 clove garlic, minced 1 1/2 cup canned
tomatoes 1 T. bell pepper, minced 1 t. cumin salt and pepper to taste 1 can chicken broth 1 cup
green peas, optional.

brown the rice in the bacon fat and then add the onions and brown shortly. add remaining ingredients
and cook covered for 20 min.

Goomba38 said:

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Jill

1 cup rice 3 T. bacon fat 1 med. onion, finely chopped 1 clove garlic, minced 1 1/2 cup canned
tomatoes 1 T. bell pepper, minced 1 t. cumin salt and pepper to taste 1 can chicken broth 1 cup
green peas, optional.

brown the rice in the bacon fat and then add the onions and brown shortly. add remaining
ingredients and cook covered for 20 min.

Sounds like exactly what I'm looking for, thanks!

Jill

Very informative. Thanks.

-Wei [email hidden]

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

Quoted message said:

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Jill

I learned this from a Mexican gentleman. He used long grain brown rice, carolina (I use that or
the Lundberg brown basmati). Put plenty of olive oil in a cast iron skillet over low-med and stir
until most of the grains has "changed"...it is almost like they have popped alittle. Then add the
juice from canned whole plum tomatoes. Add fine diced onion (not the sweet kind...the strong kind)
and some garlic, then some diced bell pepper. When this has wilted, add the canned tomatoes,
enough water to cook the rice, some oregano (I use Mexican), salt and pepper, and a bit of hot
pepper flakes if you desire. If it seems too "thin" towards the end, add a little marinara spag
sauce. I add plenty of chopped Ital. parsley the last ten minutes of cooking. Cook over very low,
covered. The cast iron really helps it keep from scorching. I take this to potlucks, as it reheats
well, and people often take seconds. One can grate a little very sharp cheddar or pepper jack over
the individual servings. blacksalt

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

Quoted message said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Quoted message said:

Jill

Sigh. Brings back fond memories. Mom used to make her version of Spanish Rice in a Pyrex dish, the
9x13" or the next size down. Sister Marge and I were recently reminiscing about it. The part we
liked best about it were the pork links (skin on) that she laid on the top of the rice before baking
it. Hers had green pepper and onions, and tomato juice. I don't think she used any seasonings beyond
salt and pepper. Those little pork links were tasty fellers.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

jmcquown said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

Jill

My Mom used to make "Spanish rice" but she never used no steenking bell peppers!

Tomatoes, I think and maybe some onion or something like that.

Quoted message said:

Sigh. Brings back fond memories. Mom used to make her version of Spanish Rice in a Pyrex dish, the
9x13" or the next size down. Sister Marge and I were recently reminiscing about it. The part we
liked best about it were the pork links (skin on) that she laid on the top of the rice before
baking it. Hers had green pepper and onions, and tomato juice. I don't think she used any
seasonings beyond salt and pepper. Those little pork links were tasty fellers.
--
-Barb, <www.jamlady.eboard.com>

I made this for my family last week, it was so good that there was not a grain of rice leftover 🙂

Spicy Sausage and Rice Casserole Servings: 6

Ingredients: 28 ounces fresh, ground spicy pork sausage (I used fresh garlic sausage) 1 cup uncooked
long-grain rice 1 slice onion, diced 3 cloves garlic, minced (I left out the garlic due to using
garlic sausage) 1 green bell pepper, chopped 1 red bell pepper, chopped (I used yellow ... it's what
I had in the fridge)
1 (28ounce) can whole peeled tomatoes, crushed 1 can chicken broth 1 teaspoon salt 1 teaspoon
ground black pepper 1 teaspoon cayenne pepper 1 teaspoon chili powder

Directions:
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers.
Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour
into 9x13 inch pan.
4. Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you
can cover and freeze it.

~Kat

What did my hands do before they held you? Sylvia Plath (1932 - 1963)

I used to watch my landlady's cook make Arroz Amarillo when I lived in Mexico City.

Roast a couple of tomatoes on a griddle (or in a pan, or on a grill); crush in a food processor
or molcajete

Saute some diced onion in a saucepan, add uncooked rice (everyday white rice in Mexico)and
brown a bit.

Add the crushed tomatoes plus enough water so that the liquids are about twice the volume of the
dry rice (you may want to separate the tomato solids and liquids and top up theliquid in a
measuring cup.

Bring to a boil, cover, turn down to a simmer for 15-20 minutes. Remove from heat, allow to rest for
a few minutes, enjoy.

I don't recall the cook adding salt, but I probably would (unless you use canned tomatoes with salt
already). You should feel free to add what you like to the onion, eg, garlic, chiles, red or green
bell pepper, etc.

--
----------------------------------------------------------------------------
----
Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

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

Quoted message said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced

bell

Quoted message said:

peppers (red or green)... what spices? Any suggestions would be appreciated.

Jill

In article <[email hidden]>, jmcquown

Quoted message said:

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell peppers (red or
green)... what spices? Any suggestions would be appreciated.

One of those classics. Everyone has a recipe. Mine:

Bacon cut up, fry. Add rice, fry. Add onion, fry. Add can(s) stewed tomatoes, simmer. Add broth or
water as needed, simmer covered. Correct seasoning with (only) salt and black pepper. Don't stir too
much. [Not wanting to make an unusual risotto, I learned later.]

This is the dish as prepared by my mother. Good.

I've never made it like that. Always felt the need to "improve" it.

Bay leaf added with tomato.

Maybe a little chipotle in adobo, or some chopped roasted poblano or crushed ancho.

Gotta keep it simple, though.

--
Jack

Jarkat2002 said:

Quoted message said:

Sigh. Brings back fond memories. Mom used to make her version of Spanish Rice in a Pyrex dish,
the 9x13" or the next size down. Sister Marge and I were recently reminiscing about it. The part
we liked best about it were the pork links (skin on) that she laid on the top of the rice before
baking it. Hers had green pepper and onions, and tomato juice. I don't think she used any
seasonings beyond salt and pepper. Those little pork links were tasty fellers.
--
-Barb, <www.jamlady.eboard.com>

I made this for my family last week, it was so good that there was not a grain of rice leftover 🙂

Spicy Sausage and Rice Casserole Servings: 6

This sounds delicious! Thanks for posting it 🙂

Jill