On Mon 09 May 2005 05:45:57p, Dee Randall wrote in rec.food.cooking:

>
> "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
>>> 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
>>
>>
> 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.

Nope, I wouldn't be inclined to use chili powder. I find that jalapenos
vary in heat from one to another. The amount needs to be adjusted because
of that.

> <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.)

LOL! We must have been eating different Mexican food. <g> I've always
associated garlic (not a lot) with Mexican food, but then, I tend to put
garlic and onion almost everything. I love using green onions


> 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

Yes, definitely blanch the bacon, as it will reduce the strong smokiness
and saltiness.


Good luck!

--
Wayne Boatwright *¿*
____________________________________________

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