On Saturday, February 13, 2016 at 1:38:25 AM UTC-10, Cindy Hamilton wrote:
> 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

I wish I could make Spanish rice. I always fail.

Yesterday I got a bento from a client. It had maki sushi and tapioca pudding with fruit and nata de coco. The sushi had what appeared to be Vienna sausage in it. Ho ho ho, it tasted pretty good though. I can't say why. Damn exotic!