Daughter and I are having tacos tonight. Was going to make them tomorrow
and then realized that would leave husband on his own due to a change in the
dance schedule. Sure, I know those should be easy enough to assemble but...
Would just prefer to avoid that whole scenario. Got some little frozen
pizzas for him. Am baking them now and will make more sandwiches. I always
forget how hectic the start of school and dance can be. Particularly the
dance. I think I have everything down pat and then they change the schedule
again!

So... Tonight I tried this. Long grain white rice. Would have preferred
the Brown Texmati but was pressed for time. Toasted it in a small amount of
olive oil. Added very small amounts of dehydrated red and green bell pepper
and minced onion. Also a tiny bit of chili powder. Wanted to add flavor
but not a lot of heat. Generous amount of salt. Then the liquid. I didn't
measure it all out exactly but used proportions of 1 cup rice to 2 cups
liquid. Used mostly vegetable broth, then a small amount of tomato sauce
and the rest water to get enough liquid. Brought to boil, then put heat to
low, covered and cooked for 20 minutes. Perfect!

Last time I made it, it wasn't very good. Used too much tomato in there and
although edible, it was oddly sweet and had a slightly saucy quality to it.
Not soupy but just not right. I ate it anyway mixed with some beans. But I
wouldn't want to serve it to anyone else like that.

Tonight's rice? Exactly how many restaurants serve it, minus the chicken
broth.

On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
> wrote:

>
> Tonight's rice? Exactly how many restaurants serve it, minus the chicken
> broth.

I think restaurants make it with Caldo de Tomate. It works with brown
rice and quinoa too.

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

"sf" > wrote in message
...
> On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
> > wrote:
>
>>
>> Tonight's rice? Exactly how many restaurants serve it, minus the chicken
>> broth.
>
> I think restaurants make it with Caldo de Tomate. It works with brown
> rice and quinoa too.

What is Caldo de Tomate? Is that a product that I could buy?

On Tue, 10 Sep 2013 17:59:31 -0700, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> Tonight's rice? Exactly how many restaurants serve it, minus the chicken
>>> broth.
>>
>> I think restaurants make it with Caldo de Tomate. It works with brown
>> rice and quinoa too.
>
>What is Caldo de Tomate? Is that a product that I could buy?

It's got chicken in it. You can't eat it anyway, so there's no point
buying it.

Doris

On Tue, 10 Sep 2013 17:59:31 -0700, in rec.food.cooking, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> Tonight's rice? Exactly how many restaurants serve it, minus the chicken
>>> broth.
>>
>> I think restaurants make it with Caldo de Tomate. It works with brown
>> rice and quinoa too.
>
>What is Caldo de Tomate? Is that a product that I could buy?

Knorr makes a product called Caldo de Tomate that is a tomato bouillon
with chicken flavor. I've never used it, but did a search and found
it.

"Doris Night" > wrote in message
...
> On Tue, 10 Sep 2013 17:59:31 -0700, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> Tonight's rice? Exactly how many restaurants serve it, minus the
>>>> chicken
>>>> broth.
>>>
>>> I think restaurants make it with Caldo de Tomate. It works with brown
>>> rice and quinoa too.
>>
>>What is Caldo de Tomate? Is that a product that I could buy?
>
> It's got chicken in it. You can't eat it anyway, so there's no point
> buying it.

Oh. Which is why I made it like I did. Thanks.

"Karen" > wrote in message
...
> On Tue, 10 Sep 2013 17:59:31 -0700, in rec.food.cooking, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>
>>>> Tonight's rice? Exactly how many restaurants serve it, minus the
>>>> chicken
>>>> broth.
>>>
>>> I think restaurants make it with Caldo de Tomate. It works with brown
>>> rice and quinoa too.
>>
>>What is Caldo de Tomate? Is that a product that I could buy?
>
> Knorr makes a product called Caldo de Tomate that is a tomato bouillon
> with chicken flavor. I've never used it, but did a search and found
> it.

I see. I don't do Knorr, or chicken. But thanks!

"Sqwertz" > wrote in message
...
> On Tue, 10 Sep 2013 22:25:10 -0400, Doris Night wrote:
>
>> On Tue, 10 Sep 2013 17:59:31 -0700, "Julie Bove"
>> > wrote:
>>
>>>What is Caldo de Tomate? Is that a product that I could buy?
>>
>> It's got chicken in it. You can't eat it anyway, so there's no point
>> buying it.
>
> There's Knorr Caldo de topmato with and without chicken. On it's own,
> caldo de tomato is simply "tomato soup" (no chicken)

Well then. What I did was pretty much the same.

On Tue, 10 Sep 2013 17:59:31 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
> > > wrote:
> >
> >>
> >> Tonight's rice? Exactly how many restaurants serve it, minus the chicken
> >> broth.
> >
> > I think restaurants make it with Caldo de Tomate. It works with brown
> > rice and quinoa too.
>
> What is Caldo de Tomate? Is that a product that I could buy?

Yes, at the grocery store in the Mexican section and of course at any
Mexican market. It's tomato flavored chicken bouillon, but it's loose
(not a cube) so you can control how much you use.

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

"sf" > wrote in message
...
> On Tue, 10 Sep 2013 17:59:31 -0700, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Sun, 8 Sep 2013 19:50:18 -0700, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> Tonight's rice? Exactly how many restaurants serve it, minus the
>> >> chicken
>> >> broth.
>> >
>> > I think restaurants make it with Caldo de Tomate. It works with brown
>> > rice and quinoa too.
>>
>> What is Caldo de Tomate? Is that a product that I could buy?
>
> Yes, at the grocery store in the Mexican section and of course at any
> Mexican market. It's tomato flavored chicken bouillon, but it's loose
> (not a cube) so you can control how much you use.

Which would be none because I can't have chicken.

Why?

I think my late sister-in-law usta jes cook rice in tomato sauce.
Certainly couldn't be any worse than the authentic dish.

nb

On Wed, 11 Sep 2013 00:18:23 -0500, Sqwertz wrote:

> There's Knorr Caldo de topmato with and without chicken.

That's nice, now pour some mayo in it, needle dick.

We use Mahatma Brand Spanish Rice in the little tubes. Very good stuff and fairly foolproof to make. The only folks I know who mix up the rice and beans are cajuns and yankees.

CASA CONTENTA posting as mixatorium while abusing albasani.net wrote:

>
> That's nice, now pour some mayo in it, needle dick.

"notbob" > wrote in message
...
> Why?
>
> I think my late sister-in-law usta jes cook rice in tomato sauce.
> Certainly couldn't be any worse than the authentic dish.

That would work too. But I don't keep tomato juice in the pantry.

"bigwheel" > wrote in message
...
>
> 'Julie Bove[_2_ Wrote:
>> ;1864046']Daughter and I are having tacos tonight. Was going to make
>> them tomorrow
>> and then realized that would leave husband on his own due to a change in
>> the
>> dance schedule. Sure, I know those should be easy enough to assemble
>> but...
>> Would just prefer to avoid that whole scenario. Got some little frozen
>>
>> pizzas for him. Am baking them now and will make more sandwiches. I
>> always
>> forget how hectic the start of school and dance can be. Particularly
>> the
>> dance. I think I have everything down pat and then they change the
>> schedule
>> again!
>>
>> So... Tonight I tried this. Long grain white rice. Would have
>> preferred
>> the Brown Texmati but was pressed for time. Toasted it in a small
>> amount of
>> olive oil. Added very small amounts of dehydrated red and green bell
>> pepper
>> and minced onion. Also a tiny bit of chili powder. Wanted to add
>> flavor
>> but not a lot of heat. Generous amount of salt. Then the liquid. I
>> didn't
>> measure it all out exactly but used proportions of 1 cup rice to 2 cups
>>
>> liquid. Used mostly vegetable broth, then a small amount of tomato
>> sauce
>> and the rest water to get enough liquid. Brought to boil, then put heat
>> to
>> low, covered and cooked for 20 minutes. Perfect!
>>
>> Last time I made it, it wasn't very good. Used too much tomato in there
>> and
>> although edible, it was oddly sweet and had a slightly saucy quality to
>> it.
>> Not soupy but just not right. I ate it anyway mixed with some beans.
>> But I
>> wouldn't want to serve it to anyone else like that.
>>
>> Tonight's rice? Exactly how many restaurants serve it, minus the
>> chicken
>> broth.
>
> We use Mahatma Brand Spanish Rice in the little tubes. Very good stuff
> and fairly foolproof to make. The only folks I know who mix up the rice
> and beans are cajuns and yankees.

But I can't use most mixes. They usually have something in there that we
can't eat.

On Thu, 12 Sep 2013 00:26:15 -0700, "Julie Bove"
> wrote:

>
> "notbob" > wrote in message
> ...
> > Why?
> >
> > I think my late sister-in-law usta jes cook rice in tomato sauce.
> > Certainly couldn't be any worse than the authentic dish.
>
> That would work too. But I don't keep tomato juice in the pantry.

Do you keep any kind of tomato... paste, diced, stewed, maybe some
ketchup?

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

"sf" > wrote in message
...
> On Thu, 12 Sep 2013 00:26:15 -0700, "Julie Bove"
> > wrote:
>
>>
>> "notbob" > wrote in message
>> ...
>> > Why?
>> >
>> > I think my late sister-in-law usta jes cook rice in tomato sauce.
>> > Certainly couldn't be any worse than the authentic dish.
>>
>> That would work too. But I don't keep tomato juice in the pantry.
>
> Do you keep any kind of tomato... paste, diced, stewed, maybe some
> ketchup?

Yes. I used tomato sauce mixed with water and vegetable broth to make it.
Just like I said.

On Sunday, September 8, 2013 6:50:18 PM UTC-8, Julie Bove wrote:

> Daughter and I are having tacos tonight. Was going to make them tomorrow and then realized that would leave husband on his own due to a change in the dance schedule. Sure, I know those should be easy enough to assemble but.... Would just prefer to avoid that whole scenario. Got some little frozen pizzas for him. Am baking them now and will make more sandwiches. I always forget how hectic the start of school and dance can be. Particularly the dance. I think I have everything down pat and then they change the schedule again! So... Tonight I tried this. Long grain white rice. Would have preferred the Brown Texmati but was pressed for time. Toasted it in a small amount of olive oil. Added very small amounts of dehydrated red and green bell pepper and minced onion. Also a tiny bit of chili powder. Wanted to add flavor but not a lot of heat. Generous amount of salt. Then the liquid. I didn't measure it all out exactly but used proportions of 1 cup rice to 2 cups liquid. Used mostly vegetable broth, then a small amount of tomato sauce and the rest water to get enough liquid. Brought to boil, then put heat to low, covered and cooked for 20 minutes. Perfect! Last time I made it, it wasn't very good. Used too much tomato in there and although edible, it was oddly sweet and had a slightly saucy quality to it. Not soupy but just not right. I ate it anyway mixed with some beans. But I wouldn't want to serve it to anyone else like that. Tonight's rice? Exactly how many restaurants serve it, minus the chicken broth.
...........................

This is the way I make Mexican Rice, and we sure do like it. It doesn't have a lot of ingredients, but the combination is real tasty, and I actually like it better than what they serve in our favorite Mexican restaurant.

Mexican Restaurant Rice

1-1/2 cups regular long grain rice
2 tbsp. oil
1 medium onion, coarsely cut into chunks
1 glove garlic, coarsely chopped (can use more)
3-3/4 cups chicken broth
1/4 cup tomato sauce
Salt & pepper, to taste

Add rice to oil in skillet and 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. Season with some salt and pepper. Stir in broth and tomato sauce. cover tightly and simmer over very low heat, until rice is tender and liquid is absorbed, 25 to 30 minutes.

Judy

> wrote in message
...
On Sunday, September 8, 2013 6:50:18 PM UTC-8, Julie Bove wrote:

> Daughter and I are having tacos tonight. Was going to make them tomorrow
> and then realized that would leave husband on his own due to a change in
> the dance schedule. Sure, I know those should be easy enough to assemble
> but... Would just prefer to avoid that whole scenario. Got some little
> frozen pizzas for him. Am baking them now and will make more sandwiches. I
> always forget how hectic the start of school and dance can be.
> Particularly the dance. I think I have everything down pat and then they
> change the schedule again! So... Tonight I tried this. Long grain white
> rice. Would have preferred the Brown Texmati but was pressed for time.
> Toasted it in a small amount of olive oil. Added very small amounts of
> dehydrated red and green bell pepper and minced onion. Also a tiny bit of
> chili powder. Wanted to add flavor but not a lot of heat. Generous amount
> of salt. Then the liquid. I didn't measure it all out exactly but used
> proportions of 1 cup rice to 2 cups liquid. Used mostly vegetable broth,
> then a small amount of tomato sauce and the rest water to get enough
> liquid. Brought to boil, then put heat to low, covered and cooked for 20
> minutes. Perfect! Last time I made it, it wasn't very good. Used too much
> tomato in there and although edible, it was oddly sweet and had a slightly
> saucy quality to it. Not soupy but just not right. I ate it anyway mixed
> with some beans. But I wouldn't want to serve it to anyone else like that.
> Tonight's rice? Exactly how many restaurants serve it, minus the chicken
> broth.
...........................

This is the way I make Mexican Rice, and we sure do like it. It doesn't have
a lot of ingredients, but the combination is real tasty, and I actually like
it better than what they serve in our favorite Mexican restaurant.

Mexican Restaurant Rice

1-1/2 cups regular long grain rice
2 tbsp. oil
1 medium onion, coarsely cut into chunks
1 glove garlic, coarsely chopped (can use more)
3-3/4 cups chicken broth
1/4 cup tomato sauce
Salt & pepper, to taste

Add rice to oil in skillet and 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. Season with some salt and pepper. Stir in broth and
tomato sauce. cover tightly and simmer over very low heat, until rice is
tender and liquid is absorbed, 25 to 30 minutes.

Judy

---

Yes butr we can't have chicken broth. Which is why I did it the way that I
did.

On Friday, September 13, 2013 1:09:08 PM UTC-8, Julie Bove wrote:

Yes butr we can't have chicken broth. Which is why I did it the way that I did.
.............................

So use vegetable broth (or beef broth) in place of the chicken broth, even though the flavor probably wouldn't be the same. Why can't you eat chicken broth? Never heard of that. Can buy it fat-free and low in sodium too. We use it a lot.]

Judy

On 9/13/2013 7:35 PM, wrote:
> On Friday, September 13, 2013 1:09:08 PM UTC-8, Julie Bove wrote:
>
> Yes butr we can't have chicken broth. Which is why I did it the way that I did.
> ............................
>
> So use vegetable broth (or beef broth) in place of the chicken broth, even though the flavor probably wouldn't be the same. Why can't you eat chicken broth? Never heard of that. Can buy it fat-free and low in sodium too. We use it a lot.]
>
> Judy
>
>
Please don't ask. It probably has to do with some hair follicle test
and a doctor she found on the Internet...

Jill

> wrote in message
...
> On Friday, September 13, 2013 1:09:08 PM UTC-8, Julie Bove wrote:
>
> Yes butr we can't have chicken broth. Which is why I did it the way that I
> did.
> ............................
>
> So use vegetable broth (or beef broth) in place of the chicken broth, even
> though the flavor probably wouldn't be the same. Why can't you eat chicken
> broth? Never heard of that. Can buy it fat-free and low in sodium too. We
> use it a lot.]

---

You never heard of a vegetarian before? Hmmm... Daughter is a vegetarian
and I have a chicken intolerance. I did use vegetable broth. Apparently
you didn't read what I wrote,.

I also found the Caldo De Tomate. It has not only chicken but beef fat in
it. Did see the plain tomato online but only in restaurant sized
proportions.

"jmcquown" > wrote in message
...
> On 9/13/2013 7:35 PM, wrote:
>> On Friday, September 13, 2013 1:09:08 PM UTC-8, Julie Bove wrote:
>>
>> Yes butr we can't have chicken broth. Which is why I did it the way that
>> I did.
>> ............................
>>
>> So use vegetable broth (or beef broth) in place of the chicken broth,
>> even though the flavor probably wouldn't be the same. Why can't you eat
>> chicken broth? Never heard of that. Can buy it fat-free and low in sodium
>> too. We use it a lot.]
>>
>> Judy
>>
>>
> Please don't ask. It probably has to do with some hair follicle test and
> a doctor she found on the Internet...

I never found a Dr. on the Internet and I have said many times that daughter
is a vegetarian now.

jmcquown wrote:
> On 9/13/2013 7:35 PM, wrote:
>> On Friday, September 13, 2013 1:09:08 PM UTC-8, Julie Bove wrote:
>>
>> Yes butr we can't have chicken broth. Which is why I did it the way
>> that I did.
>> ............................
>>
>> So use vegetable broth (or beef broth) in place of the chicken broth,
>> even though the flavor probably wouldn't be the same. Why can't you
>> eat chicken broth? Never heard of that. Can buy it fat-free and low
>> in sodium too. We use it a lot.]
>>
>> Judy
>>
>>
> Please don't ask. It probably has to do with some hair follicle test
> and a doctor she found on the Internet...
>
> Jill

Don't send any of yours for testing. You have very little hair left.