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Post by jogoliad on Apr 25, 2011 1:08:28 GMT -5
I guarantee this is authentic, or at least authentic Tex-Mex, as it's the same version used by what appears to be half the population down here
Mexican Rice 1 c long-grained rice 1/2 can Rotel diced tomatoes with chiles 1/2 small can tomato sauce (the small can is the 8oz one) 1/2 yellow onion, diced fine 1/2 green bell pepper, seeded and diced fine cilantro 1 tsp cumin 1/2 tsp salt cooking oil 1 and 2/3 c water
Saute rice, onion and bell pepper with a little oil until rice is browned and vegetables are translucent. While that is browning, pull leaves from the cilantro stems until you've got a great big handful (that's a technical term). Chop leaves very fine, which gets it down to about two tablespoons. Add the rest of your ingredients, cilantro also, to your rice and vegetables. Cover and simmer until water is absorbed.
Steve's Spanish Rice is very like this, though his will probably be hotter and more flavorful. This is cheap, easy and eaten by the boatload in south Texas, which is why I'm adding it.
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Post by Granny Smith on Apr 25, 2011 19:10:53 GMT -5
And all made with preps or things you can grow. Nice!
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steve
Prep Cook
Posts: 236
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Post by steve on Apr 28, 2011 17:15:55 GMT -5
Jogo you just made me realize something misleading in my "Spanish Rice" recipe. A while back I was talking to an elderly lady from Spain. I always like to pick the brains of people like that who I know would have great recipes or give me a hint or secret. We were talking about Mexican rice which is often called Spanish rice. She said they are two different things. She was very adamant of the distinction & I quickly realized why. Spanish food does not have the heat that Mexican food has & for a very good reason. Some may disagree but I have found that spicier foods originate in hotter climates. When you eat something spicy it often makes you sweat which in turn cools the body. In essence my Spanish rice is really Mexican. I am definitely gonna try your recipe though jogo. It sounds like its a lot easier to make than the one I do & thats probably why I don't make it so much I think the key ingredient in both is the fresh cilantro.
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Post by jogoliad on Apr 29, 2011 10:18:22 GMT -5
I agree, Steve. Mexican food is both hotter and simpler; the food of peasants and farmers in a land with a very long growing season. Spanish food is much more Mediteranean (spelled that wrong, but close enough).
Really, your rice added lime, garlic, jalapenos and chicken broth but was otherwise the same essential recipe. This would be, what, sort of a scaled-down and cheaper version. I know I like to add chicken broth to this sort of rice dish but everyone down here tells me it isn't authentic. Still, your rice has to be packed with flavor and would probably be the better choice to take to a potluck.
Also agree on fresh cilantro. I love the stuff.
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Post by upnorthlady2 on May 4, 2011 14:11:10 GMT -5
Jogoliad: This sounds like a great recipe for Mexican rice and one I've been searching for! but - what do you do with the other half can of tomatoes and tomato sauce? Or do you make a double batch and just eat a lot of rice? I will definitely try this rice recipe soon!
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