I've am craving Spanish Rice today for some reason, and it's been quite
awhile since I've made it. It's not one of my hubby's favorite dishes,
but I've always loved it.

If you make it, what all do you put in yours when you make it? I use
rice (of course) water, salt & pepper, hamburger, onion, green pepper, 2
small cans tomato sauce, tsp. prepared mustard and sometimes add some
shredded Cheddar and stir in before serving. Sis in law adds some crisp
crumbled bacon to hers and that's good too.

Just wondering what all you put in your Spanish Rice?

Judy

On Tue, 10 Jul 2012 13:01:40 -0800, (Judy Haffner)
wrote:

>
>I've am craving Spanish Rice today for some reason, and it's been quite
>awhile since I've made it. It's not one of my hubby's favorite dishes,
>but I've always loved it.
>
>If you make it, what all do you put in yours when you make it? I use
>rice (of course) water, salt & pepper, hamburger, onion, green pepper, 2
>small cans tomato sauce, tsp. prepared mustard and sometimes add some
>shredded Cheddar and stir in before serving. Sis in law adds some crisp
>crumbled bacon to hers and that's good too.
>
>Just wondering what all you put in your Spanish Rice?
>

What, no celery or Frank's Hot Sauce!!?? Blasphemy!<g>

I usually for-go the water and use a large can of diced tomatoes and a
bit of catsup instead of the tomato sauce. I'll add broth if it
needs it towards the end, but it usually doesn't. I've also used
leftover rice, fried it- then used sauce & the other fixin's.

Worcestershire sauce and some chili powder wouldn't hurt, either.

Jim

On Tue, 10 Jul 2012 13:01:40 -0800, (Judy Haffner)
wrote:

>
> I've am craving Spanish Rice today for some reason, and it's been quite
> awhile since I've made it. It's not one of my hubby's favorite dishes,
> but I've always loved it.
>
> If you make it, what all do you put in yours when you make it? I use
> rice (of course) water, salt & pepper, hamburger, onion, green pepper, 2
> small cans tomato sauce, tsp. prepared mustard and sometimes add some
> shredded Cheddar and stir in before serving. Sis in law adds some crisp
> crumbled bacon to hers and that's good too.
>
> Just wondering what all you put in your Spanish Rice?
>
I never make Spanish rice, but I think my grandmother did pretty much
what you do but she used stewed tomatoes when she made it. I don't
remember cheese or bacon as being an ingredient.

--
Food is an important part of a balanced diet.

On Tue, 10 Jul 2012 16:33:35 -0700, sf > wrote:

>On Tue, 10 Jul 2012 13:01:40 -0800, (Judy Haffner)
>wrote:
>
>>
>> I've am craving Spanish Rice today for some reason, and it's been quite
>> awhile since I've made it. It's not one of my hubby's favorite dishes,
>> but I've always loved it.
>>
>> If you make it, what all do you put in yours when you make it? I use
>> rice (of course) water, salt & pepper, hamburger, onion, green pepper, 2
>> small cans tomato sauce, tsp. prepared mustard and sometimes add some
>> shredded Cheddar and stir in before serving. Sis in law adds some crisp
>> crumbled bacon to hers and that's good too.
>>
>> Just wondering what all you put in your Spanish Rice?
>>
>I never make Spanish rice, but I think my grandmother did pretty much
>what you do but she used stewed tomatoes when she made it. I don't
>remember cheese or bacon as being an ingredient.

I make Spanish Rice often, at least once a month, in fact I made big
potful three days ago and still have some in the fridge, and I've
looked at lots of recipes over the years to gather ideas, but other
than chicken stock none contain any meat or dairy... and Spanish Rice
is an American dish. That recipe above is nothing but fercocktah
TIAD.

In article >,
(Judy Haffner) wrote:

> I've am craving Spanish Rice today for some reason, and it's been quite
> awhile since I've made it. It's not one of my hubby's favorite dishes,
> but I've always loved it.
>
> If you make it, what all do you put in yours when you make it? I use
> rice (of course) water, salt & pepper, hamburger, onion, green pepper, 2
> small cans tomato sauce, tsp. prepared mustard and sometimes add some
> shredded Cheddar and stir in before serving. Sis in law adds some crisp
> crumbled bacon to hers and that's good too.
>
> Just wondering what all you put in your Spanish Rice?

Rice and a can of Ro-Tel.

Isaac

Jim wrote:

>What, no celery or Frank's Hot Sauce!!??
> * Blasphemy!<g>

My hubby thinks I'm strange, but I'm not that fond of celery, except I
do like it cut up in stews, or soups, and also diced up in pasta, or
potato salads and in the filling I make for crab puffs, but don't like
too much in anything, as seems to overpower it. I definitely wouldn't
care for it in Spanish Rice, I don't think. This is the only place I've
ever heard of Frank's Hot Sauce, so not sure we can even get it here.

>I usually for-go the water and use a large
> can of diced tomatoes and a bit of
> catsup instead of the tomato sauce. * *
> I'll add broth if it needs it towards the
> end, but it usually doesn't. * * I've also
> used leftover rice, fried it- then used
> sauce & the other fixin's.

Catsup usually adds to the flavor in most things, and we use a lot of
canned (and fresh) tomatoes in our cooking.

>Worcestershire sauce and some chili
> powder wouldn't hurt, either.

I used a lot of Worcestershire in my cooking, and also chili powder, and
I agree, both would probably lend flavor to Spanish Rice.

We also like Mexican Rice. The rice is cooked with onion, cut in chunks,
fresh garlic cloves, chicken broth, and tomato sauce and of course, salt
& pepper. There is no meat in that, and is kind of similar to what they
serve on the side in a Mexican restaurant....very tasty!

Judy

You can find cheap saffron at many Mexican stores. Spanish rice is a misnomer, but I like one small tomato per two cups of rice, 1/3 t of turrmeric, sliced raw garlic, cilantro and real chicken stock. If i waant to add a meat, I take the chicken with which I made the stock, remove it from the bone and put it in the rice dish.

Medium grain rice offers a nuttiness that I like, so that is preferred in my home. At least for this dish.

On Jul 11, 8:46*am, Gorio > wrote:
> Judy Haffner;1756565 Wrote:
>
>
>
>
>
>
>
>
>
> > Jim wrote:
> > -
> > What, no celery or Frank's Hot Sauce!!??
> > * Blasphemy!g-
>
> > My hubby thinks I'm strange, but I'm not that fond of celery, except I
> > do like it cut up in stews, or soups, and also diced up *in pasta, or
> > potato salads and in the filling I make for crab puffs, but don't like
> > too much in anything, as seems to overpower it. I definitely wouldn't
> > care for it in Spanish Rice, I don't think. This is the only place I've
> > ever heard of Frank's Hot Sauce, so not sure we can even get it here.

It's vinegar crap, like Tabasco.
> > -
> > I usually for-go the water and use a large
> > can of diced tomatoes and a bit of
> > catsup instead of the tomato sauce. * *
> > I'll add broth if it needs it towards the
> > end, but it usually doesn't. * * I've also
> > used leftover rice, fried it- then used
> > sauce & the other fixin's. -
>
> > Catsup usually adds to the flavor in most things, and we use a lot of
> > canned (and fresh) tomatoes in our cooking.

Catsup as an ingredient screams, "I AM TRASHY."
> > -
> > Worcestershire sauce and some chili
> > powder wouldn't hurt, either.-
>
> > I used a lot of Worcestershire in my cooking, and also chili powder,
> > and
> > I agree, both would probably lend flavor to Spanish Rice.

Yeah, a totally wrong flavor.
>
> > We also like Mexican Rice. The rice is cooked with onion, cut in
> > chunks,
> > fresh garlic cloves, chicken broth, and tomato sauce and of course,
> > salt
> > & pepper. There is no meat in that, and is kind of similar to what they
> > serve on the side in a Mexican restaurant....very tasty!
>
> > Judy
>
> You can find cheap saffron at many Mexican stores. Spanish rice is a
> misnomer, but I like one small tomato per two cups of rice, 1/3 t of
> turrmeric, sliced raw garlic, cilantro and real chicken stock.


If I ordered Spanish rice at a restaurant, and it came with cilantro
in it, I'd have it sent back and beans subbed instead. Then I'd never
eat there again. I don't know which of the 4 of you is worst.
>
> --
> Gorio

--Bryan

On Jul 10, 2:01*pm, (Judy Haffner) wrote:
> I've am craving Spanish Rice today for some reason, and it's been quite
> awhile since I've made it. It's not one of my hubby's favorite dishes,
> but I've always loved it.
>
> If you make it, what all do you put in yours when you make it? I use
> rice (of course) water, salt & pepper, hamburger, onion, green pepper, 2
> small cans tomato sauce, tsp. prepared mustard and sometimes add some
> shredded Cheddar and stir in before serving. Sis in law adds some crisp
> crumbled bacon to hers and that's good too.
>
> Just wondering what all you put in your Spanish Rice?
>
Comfort food here. Anaheim chiles instead of green pepper, can of
diced tomatoes instead of sauce, no mustard, no cheese, no bacon. Of
those additions, bacon might be good; the others don't fit (for my
taste). Basically similar to American chop suey. Occasionally add
stale tortillas cut in strips and fried. -aem

Bryan wrote:

>Catsup as an ingredient screams, "I AM
> TRASHY."
-
Worcestershire sauce and some chili
powder wouldn't hurt, either.-

>Yeah, a totally wrong flavor.

>If I ordered Spanish rice at a restaurant,
> and it came with cilantro in it, I'd have it
> sent back and beans subbed instead.
> Then I'd never eat there again. I don't
> know which of the 4 of you is worst.

May I remind you...these are YOUR opinions and not necessarily the
opinions of the majority of this cooking group. We are entitled to them,
but because YOU say such 'n' such, doesn't mean you are right and
everybody else is wrong certainly.

Strange if catsup is so "trashy", that is so popular in the U.S. What
makes it "trashy"....please explain?

Worcestershire sauce and chili powder add 'zest' to many main dishes,
and enhance anything I've ever used them in.

You really must like "blah" foods? I realize not everyone cares for the
flavor of cilantro, but I think it is absolutely wonderful in anything
I've ever tasted it in, and for me, more is always better. I use it a
lot.

It seems to me you have strange, boring taste buds.

Judy

On 2012-07-11 15:26:00 +0000, Bryan said:

> It's vinegar crap, like Tabasco.

> Catsup as an ingredient screams, "I AM TRASHY."

>>> I used a lot of Worcestershire in my cooking, and also chili powder,
>>> and I agree, both would probably lend flavor to Spanish Rice.
>
> Yeah, a totally wrong flavor.

> If I ordered Spanish rice at a restaurant, and it came with cilantro
> in it, I'd have it sent back and beans subbed instead. Then I'd never
> eat there again.

Dang you have a damned restrictive diet!

On 7/10/2012 8:32 PM, Judy Haffner wrote:
>
> Jim wrote:
>
>> What, no celery or Frank's Hot Sauce!!??
>> Blasphemy!<g>
>
> My hubby thinks I'm strange, but I'm not that fond of celery, except I
> do like it cut up in stews, or soups, and also diced up in pasta, or
> potato salads and in the filling I make for crab puffs, but don't like
> too much in anything, as seems to overpower it. I definitely wouldn't
> care for it in Spanish Rice, I don't think. This is the only place I've
> ever heard of Frank's Hot Sauce, so not sure we can even get it here.
>
>> I usually for-go the water and use a large
>> can of diced tomatoes and a bit of
>> catsup instead of the tomato sauce.
>> I'll add broth if it needs it towards the
>> end, but it usually doesn't. I've also
>> used leftover rice, fried it- then used
>> sauce & the other fixin's.
>
> Catsup usually adds to the flavor in most things, and we use a lot of
> canned (and fresh) tomatoes in our cooking.
>
>> Worcestershire sauce and some chili
>> powder wouldn't hurt, either.
>
> I used a lot of Worcestershire in my cooking, and also chili powder, and
> I agree, both would probably lend flavor to Spanish Rice.
>
> We also like Mexican Rice. The rice is cooked with onion, cut in chunks,
> fresh garlic cloves, chicken broth, and tomato sauce and of course, salt
> & pepper. There is no meat in that, and is kind of similar to what they
> serve on the side in a Mexican restaurant....very tasty!
>
> Judy
>

You sound like my kind of cook. Unfortunately, all I have is short grain
rice which makes for a mushy Mexican. Bleech! Looks like I'm just gonna
have to get some long grain. Ole! :-)

dsi1 wrote:

>You sound like my kind of cook.
> Unfortunately, all I have is short grain
> rice which makes for a mushy Mexican.
> Bleech! Looks like I'm just gonna have
> to get some long grain. Ole! :-)

All I ever buy is long grain rice...white and brown both. I hope you'll
really enjoy the rice, after you make it. I'll give you the exact
measurements, in case you haven't already started it.

Mexican Restaurant Rice

1-1/2 cups long grain rice
2 tbsp. oil
1 medium onion, cut in chunks
1 clove garlic, chopped
3-3/4 cups chicken broth
1/4 cup tomato sauce
Salt & pepper, to taste

Add rice to oil in a skillet; heat and stir over low heat until rice is
coated with oil. Add onion and garlic; cook and stir over low heat until
rice is wheat-colored. Add broth, salt & pepper and tomato sauce. Cover
tightly and simmer over very low heat, until rice is tender and liquid
is absorbed (25 to 30 minutes)
Enjoy!

The recipe said you could stir in cooked peas and diced carrots, but I
never have.

Judy

On Wed, 11 Jul 2012 15:43:46 -0800, (Judy Haffner) wrote:

>
>dsi1 wrote:
>
>>You sound like my kind of cook.
>> Unfortunately, all I have is short grain
>> rice which makes for a mushy Mexican.
>> Bleech! Looks like I'm just gonna have
>> to get some long grain. Ole! :-)
>
>All I ever buy is long grain rice...white and brown both. I hope you'll
>really enjoy the rice, after you make it. I'll give you the exact
>measurements, in case you haven't already started it.
>
>Mexican Restaurant Rice
>
>1-1/2 cups long grain rice
>2 tbsp. oil
>1 medium onion, cut in chunks
>1 clove garlic, chopped
>3-3/4 cups chicken broth
>1/4 cup tomato sauce
>Salt & pepper, to taste
>
>Add rice to oil in a skillet; heat and stir over low heat until rice is
>coated with oil. Add onion and garlic; cook and stir over low heat until
>rice is wheat-colored. Add broth, salt & pepper and tomato sauce. Cover
>tightly and simmer over very low heat, until rice is tender and liquid
>is absorbed (25 to 30 minutes)
>Enjoy!
>
>The recipe said you could stir in cooked peas and diced carrots, but I
>never have.
>
>Judy

Have a similar recipe, but with a chopped bell pepper and chili powder.
Now thats 'a real Spanish

On 7/11/2012 1:43 PM, Judy Haffner wrote:
>
> dsi1 wrote:
>
>> You sound like my kind of cook.
>> Unfortunately, all I have is short grain
>> rice which makes for a mushy Mexican.
>> Bleech! Looks like I'm just gonna have
>> to get some long grain. Ole! :-)
>
> All I ever buy is long grain rice...white and brown both. I hope you'll
> really enjoy the rice, after you make it. I'll give you the exact
> measurements, in case you haven't already started it.
>
> Mexican Restaurant Rice
>
> 1-1/2 cups long grain rice
> 2 tbsp. oil
> 1 medium onion, cut in chunks
> 1 clove garlic, chopped
> 3-3/4 cups chicken broth
> 1/4 cup tomato sauce
> Salt & pepper, to taste
>
> Add rice to oil in a skillet; heat and stir over low heat until rice is
> coated with oil. Add onion and garlic; cook and stir over low heat until
> rice is wheat-colored. Add broth, salt & pepper and tomato sauce. Cover
> tightly and simmer over very low heat, until rice is tender and liquid
> is absorbed (25 to 30 minutes)
> Enjoy!
>
> The recipe said you could stir in cooked peas and diced carrots, but I
> never have.
>
> Judy
>

Thanks for the recipe. It's similar to what I do except I'm not using
the right rice. I do like to fry the rice in oil before adding the
liquids. I always add some cumin and chili powder but perhaps I'll
refrain the next time because that makes it taste too much like chili.
I've got your recipe filed away in my mental recipe box. Thanks!

We can't all be connoiseurs like you, bud. I just like cilantro in rice. Never called it "Spanish." Works well with rice and garlic, IMHO. Funny, I thought you'd crap your pants over the turmeric.

Sorry you don't like cilantro. I'll throw some beans in next time.

In article >,
(Judy Haffner) wrote:

>
> Just wondering what all you put in your Spanish Rice?
>
> Judy

Rice, water, pinch of salt. And I say ?ole! when I cook it.

--
Barb,
http://www.barbschaller.com, as of June 6, 2012

On 7/13/2012 9:01 AM, Melba's Jammin' wrote:
> In >,
> (Judy Haffner) wrote:
>
>>
>> Just wondering what all you put in your Spanish Rice?
>>
>> Judy
>
> Rice, water, pinch of salt. And I say ?ole! when I cook it.
>

ROFLMAO
Barb, you slay me.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.