jmcquown wrote:
>
> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> peppers (red or green)... what spices? Any suggestions would be
> appreciated.
>
> Jill

I learned this from a Mexican gentleman. He used long grain brown rice,
carolina (I use that or the Lundberg brown basmati). Put plenty of olive
oil in a cast iron skillet over low-med and stir until most of the
grains has "changed"...it is almost like they have popped alittle. Then
add the juice from canned whole plum tomatoes. Add fine diced onion (not
the sweet kind...the strong kind) and some garlic, then some diced bell
pepper. When this has wilted, add the canned tomatoes, enough water to
cook the rice, some oregano (I use Mexican), salt and pepper, and a bit
of hot pepper flakes if you desire. If it seems too "thin" towards the
end, add a little marinara spag sauce. I add plenty of chopped Ital.
parsley the last ten minutes of cooking. Cook over very low, covered.
The cast iron really helps it keep from scorching.
I take this to potlucks, as it reheats well, and people often take
seconds.
One can grate a little very sharp cheddar or pepper jack over the
individual servings.
blacksalt

Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
peppers (red or green)... what spices? Any suggestions would be
appreciated.

Jill

kalanamak wrote:
> jmcquown wrote:
>>
>> Anyone got a good recipe for this? Rice, diced tomatoes, stock,
>> diced bell peppers (red or green)... what spices? Any suggestions
>> would be appreciated.
>>
>> Jill
>
> I learned this from a Mexican gentleman. He used long grain brown
> rice, carolina (I use that or the Lundberg brown basmati). Put plenty
> of olive
> oil in a cast iron skillet over low-med and stir until most of the
> grains has "changed"...it is almost like they have popped alittle.
> Then
> add the juice from canned whole plum tomatoes. Add fine diced onion
> (not
> the sweet kind...the strong kind) and some garlic, then some diced
> bell pepper. When this has wilted, add the canned tomatoes, enough
> water to
> cook the rice, some oregano (I use Mexican), salt and pepper, and a
> bit
> of hot pepper flakes if you desire. If it seems too "thin" towards the
> end, add a little marinara spag sauce. I add plenty of chopped Ital.
> parsley the last ten minutes of cooking. Cook over very low, covered.
> The cast iron really helps it keep from scorching.
> I take this to potlucks, as it reheats well, and people often take
> seconds.
> One can grate a little very sharp cheddar or pepper jack over the
> individual servings.
> blacksalt

Sounds great, thanks!!

Jill

jmcquown wrote:
> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> peppers (red or green)... what spices?

Pato Sauce.

jmcquown wrote:

> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> peppers (red or green)... what spices? Any suggestions would be
> appreciated.
>
> Jill

1 cup rice
3 T. bacon fat
1 med. onion, finely chopped
1 clove garlic, minced
1 1/2 cup canned tomatoes
1 T. bell pepper, minced
1 t. cumin
salt and pepper to taste
1 can chicken broth
1 cup green peas, optional.

brown the rice in the bacon fat and then add the onions and brown shortly. add
remaining ingredients and cook covered for 20 min.

Goomba38 wrote:
> jmcquown wrote:
>
>> Anyone got a good recipe for this? Rice, diced tomatoes, stock,
>> diced bell peppers (red or green)... what spices? Any suggestions
>> would be appreciated.
>>
>> Jill
>
> 1 cup rice
> 3 T. bacon fat
> 1 med. onion, finely chopped
> 1 clove garlic, minced
> 1 1/2 cup canned tomatoes
> 1 T. bell pepper, minced
> 1 t. cumin
> salt and pepper to taste
> 1 can chicken broth
> 1 cup green peas, optional.
>
> brown the rice in the bacon fat and then add the onions and brown
> shortly. add remaining ingredients and cook covered for 20 min.

Sounds like exactly what I'm looking for, thanks!

Jill

Very informative. Thanks.

-Wei


kalanamak > wrote in message >...
> jmcquown wrote:
> >
> > Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> > peppers (red or green)... what spices? Any suggestions would be
> > appreciated.
> >
> > Jill
>
> I learned this from a Mexican gentleman. He used long grain brown rice,
> carolina (I use that or the Lundberg brown basmati). Put plenty of olive
> oil in a cast iron skillet over low-med and stir until most of the
> grains has "changed"...it is almost like they have popped alittle. Then
> add the juice from canned whole plum tomatoes. Add fine diced onion (not
> the sweet kind...the strong kind) and some garlic, then some diced bell
> pepper. When this has wilted, add the canned tomatoes, enough water to
> cook the rice, some oregano (I use Mexican), salt and pepper, and a bit
> of hot pepper flakes if you desire. If it seems too "thin" towards the
> end, add a little marinara spag sauce. I add plenty of chopped Ital.
> parsley the last ten minutes of cooking. Cook over very low, covered.
> The cast iron really helps it keep from scorching.
> I take this to potlucks, as it reheats well, and people often take
> seconds.
> One can grate a little very sharp cheddar or pepper jack over the
> individual servings.
> blacksalt

In article >, "jmcquown"
> wrote:

> Anyone got a good recipe for this? Rice, diced tomatoes, stock,
> diced bell peppers (red or green)... what spices? Any suggestions
> would be appreciated.

> Jill

Sigh. Brings back fond memories. Mom used to make her version of
Spanish Rice in a Pyrex dish, the 9x13" or the next size down. Sister
Marge and I were recently reminiscing about it. The part we liked best
about it were the pork links (skin on) that she laid on the top of the
rice before baking it. Hers had green pepper and onions, and tomato
juice. I don't think she used any seasonings beyond salt and pepper.
Those little pork links were tasty fellers.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!

>Sigh. Brings back fond memories. Mom used to make her version of
>Spanish Rice in a Pyrex dish, the 9x13" or the next size down. Sister
>Marge and I were recently reminiscing about it. The part we liked best
>about it were the pork links (skin on) that she laid on the top of the
>rice before baking it. Hers had green pepper and onions, and tomato
>juice. I don't think she used any seasonings beyond salt and pepper.
>Those little pork links were tasty fellers.
>--
>-Barb, <www.jamlady.eboard.com>

I made this for my family last week, it was so good that there was not a grain
of rice leftover

Spicy Sausage and Rice Casserole
Servings: 6

Ingredients:
28 ounces fresh, ground spicy pork sausage (I used fresh garlic sausage)
1 cup uncooked long-grain rice
1 slice onion, diced
3 cloves garlic, minced (I left out the garlic due to using garlic sausage)
1 green bell pepper, chopped
1 red bell pepper, chopped (I used yellow ... it's what I had in the fridge)
1 (28 ounce) can whole peeled tomatoes, crushed
1 can chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon chili powder


Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic
and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper
and cayenne pepper. Pour into 9x13 inch pan.
3. Bake for 1 hour or until rice is tender and most of the liquid is absorbed.
Or, at this step, you can cover and freeze it.

~Kat


What did my hands do before they held you?
Sylvia Plath (1932 - 1963)

I used to watch my landlady's cook make Arroz Amarillo when I lived in
Mexico City.

Roast a couple of tomatoes on a griddle (or in a pan, or on a grill); crush
in a food processor or molcajete

Saute some diced onion in a saucepan, add uncooked rice (everyday white rice
in Mexico)and brown a bit.

Add the crushed tomatoes plus enough water so that the liquids are about
twice the volume of the dry rice (you may want to separate the tomato solids
and liquids and top up theliquid in a measuring cup.

Bring to a boil, cover, turn down to a simmer for 15-20 minutes. Remove
from heat, allow to rest for a few minutes, enjoy.

I don't recall the cook adding salt, but I probably would (unless you use
canned tomatoes with salt already). You should feel free to add what you
like to the onion, eg, garlic, chiles, red or green bell pepper, etc.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"jmcquown" > wrote in message
. ..
> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced
bell
> peppers (red or green)... what spices? Any suggestions would be
> appreciated.
>
> Jill
>
>

In article >, jmcquown
> wrote:

> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> peppers (red or green)... what spices? Any suggestions would be
> appreciated.

One of those classics. Everyone has a recipe. Mine:

Bacon cut up, fry. Add rice, fry. Add onion, fry. Add can(s) stewed
tomatoes, simmer. Add broth or water as needed, simmer covered. Correct
seasoning with (only) salt and black pepper. Don't stir too much. [Not
wanting to make an unusual risotto, I learned later.]

This is the dish as prepared by my mother. Good.

I've never made it like that. Always felt the need to "improve" it.

Bay leaf added with tomato.

Maybe a little chipotle in adobo, or some chopped roasted poblano or
crushed ancho.

Gotta keep it simple, though.

--
Jack

Jarkat2002 wrote:
>> Sigh. Brings back fond memories. Mom used to make her version of
>> Spanish Rice in a Pyrex dish, the 9x13" or the next size down.
>> Sister
>> Marge and I were recently reminiscing about it. The part we liked
>> best about it were the pork links (skin on) that she laid on the top
>> of the
>> rice before baking it. Hers had green pepper and onions, and tomato
>> juice. I don't think she used any seasonings beyond salt and pepper.
>> Those little pork links were tasty fellers.
>> --
>> -Barb, <www.jamlady.eboard.com>
>
> I made this for my family last week, it was so good that there was
> not a grain of rice leftover
>
> Spicy Sausage and Rice Casserole
> Servings: 6
>
This sounds delicious! Thanks for posting it

Jill