On Sat, 13 Feb 2016 12:14:33 -0800, "Julie Bove"
> wrote:

>
>"Janet B" > wrote in message
.. .
>>I was curious, so . . .
>>
>> According the Wikipedia, Spanish Rice is unknown in Spain. In the US,
>> the dish is referred to interchangeably as Mexican Rice or Spanish
>> Rice.
>>
>> According to Martha Stewart, it is a 'pilaf-style' dish. Meaning that
>> the rice is browned/coated in a hot fat before the liquid is added.
>>
>> I found no indications that Mexican Rice ever contains meat.
>> Mexican Rice/Spanish Rice recipes are all pretty much the same,
>> although some indicate that the inclusion of small bits of carrot are
>> traditional.
>>
>> Marcella Valladolid, a Mexican, (Food Network) offers her Mexican Rice
>> recipe.
>> Marcella's Recipe
>> http://www.foodnetwork.com/recipes/m...no-recipe.html
>> or
>> http://tinyurl.com/j24zqwg
>>
>> Janet US
>
>I agree on the meat part. When I make Mexican rice, there is no meat. When
>I make Spanish, it is the meal, although there might be an additional
>vegetable or salad on the side. I disagree on the pilaf part.

I've lost track. Julie, what, to you, is a pilaf, exactly? How would
you make one?

I haven't made rice pilaf in years, but when I did, I sauteed the rice
in oil or butter along with onions etc, added stock, then cooked it in
the oven.

Doris