On Mon 09 May 2005 03:20:21p, james a. finley wrote in rec.food.cooking:

>
> "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)

I use that product, too, for various dishes. However, depending on where
you live, it may not be that easy to find.


--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974