Spanish/Mexican Rice #5
Source of Recipe
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Recipe Link: http://www.recipezaar.com/The-Best-Authentic-Spanish-Rice-183784 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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Spanish/Mexican Rice #5
2 cups long-grain white rice (Riceland)
1-2 medium green peppers, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con
Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)
Pour rice into a deep pot and stir in enough oil so that every grain is
coated.
Cook rice on medium and constantly stir, using a spatula, until it becomes a
light toasted color (20-25 min), be careful not to burn.
Add onion and green pepper, cook until they become soft, add more oil if
needed.
Stir in tomato, cook for 2-3 minute.
Tilt pot, remove any excess oil w/ spoon.
Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
Pour water over rice (DO NOT STIR), then cover.
Bring to a boil, then lower heat and cook for 25-30 min, or until most
liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
Pick out large pieces of veggies w/ a fork and discard, (this step may be
omitted if you chopped your veggies, I have picky eaters).
SERVES 4 -6
*This rice actually tastes better when cooled, and then heated in the
microwave, as any remaining liquid is evaporated.
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