"Dimitri" > wrote in message
.. .
>
> "Dee Randall" > wrote in message
> ...
> >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
>
> This was stolen from alt.food.Mexican-Cooking - Linda was one of the early
> posters there.
>
> Dimitri
>
> This is my recipe for Mexican rice
>
> Red Rice
>
> 1 tablespoon cooking oil, crisco or lard
> 1 cup long grain white rice
> 1 good size clove garlic,diced
> approx 1/8 tsp. black pepper
> 1/2 onion, diced
> 1 tomato, diced
> 1/4 cup tomato sauce
> pinch of ground comino (cumon)
> 2 cups water
> 4 tsps. Knorr chicken bouillon granules ( or as sold in mexican markets,
Knorr
> caldo de pollo)

Instead of using the Knorr chicken boullion granules, use Knorr tomato
bouillon with chicken flavor and eliminate the tomato sauce. I prefer the
cubes over the granules because they make 2 cups of broth.

Jim
37 years of eating and cooking Tex-Mex (mostly eating)