"aem" > wrote in message
oups.com...
> Dee Randall wrote:
>> The best I can describe it is thusly:
>> 1. Rice fried in pan on top of stove in what I consider the 'mexican
> style' [snip] ....I've given up lately and just make my mexican rice
>> in a rice cooker, rendering mediocre, at best mexican rice.
>
> Okay, step one: go back to the stovetop. Start by cooking a bit of
> minced white onion in oil until it's tender. Meanwhile, heat some
> chicken broth. Add the rice and stir for several minutes until it's
> all coated with oil and has all changed color. You're not really
> frying it (i.e., not cooking hard) but you are beginning to.
>
>> 2. Tomato-y. I can't get a happy medium between a bitter/sweet taste
>> of tomatoes. [snip list of 'don't likes']
>
> Okay, step two: use one or two fresh tomatoes, seeded (peeled if it's
> not too much trouble) and diced small. When in doubt about quality or
> taste of available tomatoes, use Romas.
>
>> 3. I don't care for any 'extras' i.e., corn, cheese, an excess of
>> green pepper.
>
> No problem, don't add any. (If you ever get a hankering for something
> different, though, find a small can of 'Veg-All' and add that, drained.
> It's a mixed vegetables product found much more easily in Mexico than
> in the States.)
>
>> 4. I don't want to use lard -- my friend didn't use lard, either.
>
> No problem. I use peanut or safflower.
>
>> 5. I like cumin and hot peppers, but how much is the issue.
>
> In basic Mexican rice, none. Use as much as you like in whatever the
> rice will accompany. I take it that you're not looking for a main
> dish, but the usual unobtrusive but tasty side dish.
>
>> 6. I usually use for this type of dish a jasmine or tex-mex type of
> rice.
>
> I don't know what tex-mex rice is. Plain long grain rice is most
> typical for this. Jasmine would have conflicting flavor, to my taste.
>
> The basic 'technique' is: soften onion, precook and coat rice, add hot
> liquid, bring to boil, cover, simmer/steam till done. The diced tomato
> and broth add color and flavor. I think your main difficulty has been
> in trying too hard to make it special. Try this minimalist approach --
> it's pretty much failproof. -aem
>
Thanks. I guess what I refer to as tex-mex is what you are saying, plain
long-grain rice. Korean rice comes as close as what I can discern for this,
as most of it around here for sale is grown in Texas. I agree Jasmine
probably does have a conflicting flavor.

<snip>usual unobtrusive but tasty side dish.<snip>
Yes, that is what I want. Tasty, but not to be the main dish.

So basically, you are saying onion, fresh tomatoes preferably seeded Romas,
oil and chicken broth - no cumin or peppers.
Thanks.
Dee