Mexican/Spanish Rice #2
Source of Recipe
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Recipe Link: http://chetday.com/mexicanricerecipe.htm What's the difference between Spanish and Mexican rice?
Best Answer - Chosen by Voters
from Smiley
(http://answers.yahoo.com/question/index?qid=20080803135947AAhibyS)
The truth is that both are actually red/orange.
Spanish rice is also made with tomato sauce or paste.
Mexican version has cumin, bell pepper, onions, and chicken stock
whereas the Spanish version does not add cumin but insteads has
saffron. Saffron turns the rice a red/orange color.
For yellow rice, use turmeric.
For green rice, use dill weed.
For red rice, tomatoes and or tomato sauce.
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Mexican/Spanish Rice #2
1 cup uncooked rice -- your choice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp comino seeds (cumin) ground into powder
1 Tbs chicken bouillon
Salt, to taste
Put a little olive oil (Tbs or so) into a medium-sized pot and heat to a
medium temperature, add the rice, uncooked, and brown in the oil. Make sure
all the rice is lightly coated with the oil. You do not have to stir the
rice around very much at first, while browning, but as the rice becomes
browner you want to be stirring it around to make sure it all browns evenly
and doesn't burn. It will turn brown, but t's not burning unless it's
turning dark/black. Towards the end of the browning, add the garlic so that
it is sort of sauteed/browned.
Next, dump the water on the rice (it will steam up loudly) and add the
remaining ingredients. Stir well and cover (with a small air escape). Reduce
heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time
and temperature varies with your stove. Check after 20 minutes to make sure
you don't burn.)
The essential rule of this recipe is "Do Not Peek" while the rice is
cooking.
When it is ready, all the water will be absorbed, the rice will fluff, and
each grain will be "split open" because of the browning. It should be dry,
not saucy. You can adjust the spices/peppers to your taste. The recipe can
be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting
remaining ingredients.
Goes great with any manner of Mexican beans or as a side dish to Mexican
entrees such as tacos, enchiladas, burritos, etc. Also great by itself.
Enjoy this great Mexican rice recipe.
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