Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> >>"cshenk" > wrote in message
> > > ...
> >>> Julie Bove wrote in rec.food.cooking:
> > > >
> >>> >
> > wrote in message
> >>> > ...
> >>>>> I like canned spanish rice.
> >>> >
> >>> > I bought some many years ago that was good. Can't remember the
> >>> > brand or where I was living when I bought it. But the only kind
> >>> > I can find now in a can isn't good.
> > > >
> >>> I have never noticed canned rice. Could be they don't sell it
> >>> here. I do recall a rather nice small can at HEB in San Antonio
> >>> Texas that was a premade 'spanish rice' seasonings. You added it
> >>> to cooked rice.
> > > >
> >>> Fortunately for me I have a rice machine (small unit) so even if I
> >>> don't feel like cooking, that one is easy. If I'm really lazy, I
> >>> ask my daughter to make it (grin).
> > >
> > > I most likely bought it at the military commissary and as I'm sure
> > > you know, they often sell things that you can't get elsewhere.
> > > But how can you do Spanish rice in a rice machine? How would you
> > > brown it?
> >
> > Smile, you make the rice then brown it if that particular recipe
> > calls for browning at all. Fact is there are so many varieties of
> > 'spanish or mexican rice' that it's very possible you are used to
> > making it almost rice-a-roni ish where you brown the rice in butter
> > then add the water and seasonings?
>
> That makes no sense. The rice should be browned before cooking for
> Spanish rice. And I don't use butter but olive oil. But yes, that
> is how it should be done.

Julie, just because you havent seen it, doesn't make it so. You are
doing pilaf. I am not. Nuff said?

> > Others use fresh cooked rice which is then lightly stir fried in
> > butter and olive oil then added spices and tomatoes are added.
>
> Have never ever seen such a recipe. Never.

Want to see one? Or want to deny they exist? Choice is yours.


> > A simple sort that is soft and works well is to make a batch of rice
> > (you'd want about 3 cups yield at least) then add Ro-Tel (or a store
> > knock off) and heat then serve. Some heat the ro-tel separate in
> > the microwave then use it to top the rice. While not haute
> > cuisine, it's simple and fast and in your house may be more
> > effective since people could chose to top the rice with that or
> > something else.
>
> No thanks. That is not how I make it at all. Actually I don't make
> it at all now since I was the only one who really liked it. And I
> can't have rice now. For me, Spanish rice has meat in it and is a
> meal. Mexican rice shouldn't have any chunks of stuff in it. Unless
> of course you are doing something like cilantro lime rice.

???? Wierd. I've not seen a spanish rice with meat in it unless it was
highly americanized or trying to pretend to be a mix of asian shrimp
fried rice with tomato topping..
Carol


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