On Mon 09 May 2005 01:36:32p, Dee Randall wrote in rec.food.cooking:
>
> "Wayne Boatwright" > wrote in message
> ...
>> On Mon 09 May 2005 12:05:51p, Dee Randall wrote in rec.food.cooking:
>>
>>> I am looking for a recipe used by anyone who swears by its being
>>> absolutely wonderful. I don't care where it has come from, internet,
>>> book, personal use, family recipe.
>>>
>>> I have tried and tried to prepare Mexican rice to my liking, but it
>>> never comes out tasting very good - to me. I've tried from authentic
>>> Mexican cookbooks, internet recipes, etc.
>>>
>>> Could anyone give me a tried-and-true recipe for Mexican rice that
>>> they really, really love and make over-and-over.
>>> Thanks so much!
>>> Dee
>>
>> Considering all that you've tried, Dee, you need to describe exactly
>> what the characteristics are that you're looking for. There are many
>> ways to make it, as you've already found out.
>
>> Wayne Boatwright
First off, let me say that this is not a dish I cook, but I do get it every
time I'm in a Mexican restaurants. FWIW, I will offer the following
comments...
> The best I can describe it is thusly:
> 1. Rice fried in pan on top of stove in what I consider the 'mexican
> style' only because a friend of mine from Nicarauga used this method. I
> recall her doing it that way and it was the greatest (she's since passed
> on - no chance of getting her recipe). She finished up the rice on top
> of the stove. (I've done this many times.) I've given up lately and
> just make my mexican rice in a rice cooker, rendering mediocre, at best
> mexican rice. I've been thru a number of recipes over the last few
> years.
Personally, I would use lard. What fat are you using to fry the rice? You
might go with bacon fat or rendered salt pork. It needs to have a flavor.
I doubt oil will give you the results you're looking for.
2. Tomato-y. I can't get a happy medium between a bitter/sweet
> taste of tomatoes. I don't want a a taste of 'tomato juice'. I've used
> various cans of Mexican tomato sauce, hot and medium, but that is not
> the tomato-y taste I'm looking for either. I don't like at all a can of
> stewed tomatoes added for the tomato ingredient.
Stewed tomatoes would probably be too sweet. I would probably use the
Mexican canned tomatoes with green chilies (they come in various cuts from
large chunks to mini-dice. Tomato sauce adds a different taste and texture
that I wouldn't want either.
> 3. I don't care for any 'extras' i.e., corn, cheese, an excess of green
> pepper.
Agreed.
> 4. I don't want to use lard -- my friend didn't use lard, either.
Covered that above, but I will repeat that I think the fat needs to be one
with flavor.
> 5. I like cumin and hot peppers, but how much is the issue.
How much have used when you've made this before? They are, of course,
independent. I love cumin, but would not want a huge amount in this dish,
perhaps only 1/2-3/4 teaspoon. Hot peppers vary so much with type and even
within type. I would be inclined to try finly diced jalapeņos, perhaps a
tablespoon or so, but their heat varies too.
> 6. I usually use for this type of dish a jasmine or tex-mex type of
> rice. 6. I know that all this is subjective. I am looking for a recipe
> that is very very simple. I'm thinking it must be technique as well.
> But if anyone has a tried-and-true recipe of a simple Mexican rice, let
> me know.
I think jasmine rice is too delicate for this dish, but as you say, it's
subjective.
You didn't mention it, but do have you used onion and/or garlic? I would
use both.
--
Wayne Boatwright
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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