"The Joneses" > wrote in message
...
> 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 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
>
> 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
>
>
Wayne, thank you.
I agree with your recommendation of the use of cumin and jalapenos. I like
to use fresh jalapenos because I always keep fresh around. Usually I keep
seranos around, too. Have you noticed that jalapenos seem to be getting
less and less hot these days. It just dawned on me -- do people use chili
powder in mexican rice? I order and have on hand usually a few kinds of
chili powder from the Chili Shop in Santa Fe but I don't know if I've ever
used chili powder in mexican rice.
<snip>Mexican canned tomatoes with green chilies (they come in various
cuts from
>> large chunks to mini-dice.
I just looked in my 'larder' and found a can of this very thing.
I have never used garlic in this rice -- it is something I could try -- I
don't associate very much garlic with Mexican cooking -- am I incorrect? (I
stopped using green onions when the scare happened some months ago and I
could use them since they would be cooked.) I think I would prefer a ratio
of more green than regular onion (I've stopped using red and yellow and
white onion except Vidalia, sweet Maui & Peru. - just an preference oddity
of mine of late.)
And lastly, re FAT -- Just for the reason that I'm a bit disgusted with
prosciutto and trying to locate pancetti AND/OR a good slab of pork, I
bought some bacon at Costco (to keep in the freezer - also don't eat bacon
often) for the simple reason that I read that if you will blanche the bacon,
it will loose some of its bacon curing taste. (Wanted this for Italian
cooking.) Perhaps this is a solution. I wouldn't want a noticeable taste of
bacon in my rice -- I don't 'think' I've noticed a bacon flavor in
restaurant rice, but I could be wrong.
Thanks for getting me goin'.
Dee
Aso
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