Wayne Boatwright wrote:

> 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 jalapeños, 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

Yeah, but don't go overboard on the onion. I always put in too much. Diced up,
dish for 1 cup of rice - I'd use about 2 slices or a coupla green ones.
Edrena