On Friday, February 12, 2016 at 7:44:53 PM UTC-5, cshenk wrote:
> 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

Just because it's highly Americanized doesn't mean we don't call it
Spanish rice. Spanish rice with hamburger in it is a Midwestern
classic. Here's the recipe from the 1979 edition of
the Better Crocker Cookbook:

Spanish Rice

1/2 pound bacon (about 10 slices), cut into 3/4-inch pieces
1/2 pound hamburger
1 medium onion, chipped (about 1/2 cup)
2 cups water
1 cup uncooked regular rice (presume they mean long-grain)
2/3 cup chopped green pepper
1 can (16 ounces) stewed tomatoes
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1 1/4 teaspoon salt
1/8 teaspoon pepper

Fry bacon until crisp; drain on paper towels. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in bacon and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until rice is tender, about 30 minutes. (Add small amount water during cooking if necessary.)
6 servings.

Yikes. Half an hour for rice. Can you say "exploded mush"?

Cindy Hamilton