On 7/10/2012 8:32 PM, Judy Haffner wrote:
>
> Jim wrote:
>
>> What, no celery or Frank's Hot Sauce!!??
>> Blasphemy!<g>
>
> My hubby thinks I'm strange, but I'm not that fond of celery, except I
> do like it cut up in stews, or soups, and also diced up in pasta, or
> potato salads and in the filling I make for crab puffs, but don't like
> too much in anything, as seems to overpower it. I definitely wouldn't
> care for it in Spanish Rice, I don't think. This is the only place I've
> ever heard of Frank's Hot Sauce, so not sure we can even get it here.
>
>> I usually for-go the water and use a large
>> can of diced tomatoes and a bit of
>> catsup instead of the tomato sauce.
>> I'll add broth if it needs it towards the
>> end, but it usually doesn't. I've also
>> used leftover rice, fried it- then used
>> sauce & the other fixin's.
>
> Catsup usually adds to the flavor in most things, and we use a lot of
> canned (and fresh) tomatoes in our cooking.
>
>> Worcestershire sauce and some chili
>> powder wouldn't hurt, either.
>
> I used a lot of Worcestershire in my cooking, and also chili powder, and
> I agree, both would probably lend flavor to Spanish Rice.
>
> We also like Mexican Rice. The rice is cooked with onion, cut in chunks,
> fresh garlic cloves, chicken broth, and tomato sauce and of course, salt
> & pepper. There is no meat in that, and is kind of similar to what they
> serve on the side in a Mexican restaurant....very tasty!
>
> Judy
>

You sound like my kind of cook. Unfortunately, all I have is short grain
rice which makes for a mushy Mexican. Bleech! Looks like I'm just gonna
have to get some long grain. Ole! :-)