"cshenk" > wrote in message
...
> 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?

No. I am most assuredly not doing pilaf. I looked that up. What I make is
not pilaf.
>
>> > 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.

There might be recipes but they wouldn't be authentic.
>
>
>> > 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..

We ate it a lot when I was growing up. Here is one such but I certainly
didn't use all of those ingredients. One of my cookbooks has a recipe that
uses bacon instead of beef.

http://www.tasteofhome.com/recipes/spanish-rice-dinner