Page 1 of 2 1 2 LastLast
Results 1 to 10 of 16
Like Tree14Likes

Thread: Mexican Style Rice?

  1. #1
    waxing poetic Hipcheck's Avatar




    Join Date
    Apr 2001
    Posts
    31,081
    Liked
    1152 times
    Karma
    1331238
    Mentioned
    18 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    334 Post(s)

    Default Mexican Style Rice?

    Anyone have a good recipe or any tips and tricks on how to make a good homemade style mexican rice? Evertime I try and make it, it ends up way to sticky as opposed to the semi dry style I get at restaurants. Any Help?
    "How Dare You Trump My Clever Witticism"

    Click 4 LGK INTERNET RADIO ARCHIVE

  2. #2
    I grew a Fatmanchu. Kingsfan626's Avatar




    Join Date
    Nov 2006
    Posts
    1,614
    Liked
    120 times
    Karma
    2147483647
    Images
    1
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    71 Post(s)

    Default

    Olive oil, garlic, onion, and whole grain rice uncooked. Put together in frying pan and cook them together until the rice is not so clear but before it turns brown. Add a can of chicken broth, can of rotel tomatoes and cumin. Bring to boil and then let simmer. Add salt and pepper if necessary.
    Henry1515 likes this.

  3. #3
    Resident Cynic




    Join Date
    Jun 2003
    Posts
    2,000
    Liked
    2641 times
    Karma
    1020000
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    34 Post(s)

    Default

    Quote Originally Posted by Kingsfan626 View Post
    Olive oil, garlic, onion, and whole grain rice uncooked. Put together in frying pan and cook them together until the rice is not so clear but before it turns brown. Add a can of chicken broth, can of rotel tomatoes and cumin. Bring to boil and then let simmer. Add salt and pepper if necessary.
    This is what I do ingredient wise. The step with the rice is the same and the rice getting browned almost to burnt is very important for flavor. I do prefer getting the liquid going separately and then adding the rice once the liquid is boiling and then covering after the liquid gets back to boil and simmering. I've had more consistency that way and it saves some time as well.

  4. #4
    Registered abuser Henry1515's Avatar




    Join Date
    Mar 2002
    Posts
    1,690
    Liked
    69 times
    Karma
    2147483647
    Images
    2
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    15 Post(s)

    Default

    I use pretty much the same recipe but instead of rotel tomatos, I use a half can (yellow) of el pato tomato sauce and a half can of regular tomato sauce,plus I like to add a can of sweet kernal corn and some diced tomatos,think I will make this tomorrow.
    BeerMan likes this.
    If a ram is a sheep and a mule is an ass,why is a ram in the ass a goose?

  5. #5
    Resident Cynic




    Join Date
    Jun 2003
    Posts
    2,000
    Liked
    2641 times
    Karma
    1020000
    Mentioned
    1 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    34 Post(s)

    Default

    Quote Originally Posted by Henry1515 View Post
    I use pretty much the same recipe but instead of rotel tomatos, I use a half can (yellow) of el pato tomato sauce and a half can of regular tomato sauce,plus I like to add a can of sweet kernal corn and some diced tomatos,think I will make this tomorrow.
    That's funny, I originally only did it with el pato as well because you can find it extremely cheap everywhere but for whatever reason I've had better results with strictly tomato paste and spices.

  6. #6
    FIRE BETTMAN!! BeerMan's Avatar




    Join Date
    Feb 2002
    Posts
    18,795
    Liked
    8299 times
    Karma
    1045000
    Images
    39
    Mentioned
    2 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    194 Post(s)

    Default

    Quote Originally Posted by Henry1515 View Post
    I use pretty much the same recipe but instead of rotel tomatos, I use a half can (yellow) of el pato tomato sauce and a half can of regular tomato sauce,plus I like to add a can of sweet kernal corn and some diced tomatos,think I will make this tomorrow.
    having been a recipient for henry's mexican rice, that shiznet is the bomb!
    Henry1515 likes this.
    I BELIEVE I'll have another beer!

  7. #7
    FIRE BETTMAN!! BeerMan's Avatar




    Join Date
    Feb 2002
    Posts
    18,795
    Liked
    8299 times
    Karma
    1045000
    Images
    39
    Mentioned
    2 Post(s)
    Tagged
    1 Thread(s)
    Quoted
    194 Post(s)

    Default

    and how much olive oil do I put in the frying pan? what kinda rice? obviously not a minute rice kinda thing?
    I BELIEVE I'll have another beer!

  8. #8
    devenir gris gescom's Avatar




    Join Date
    Jul 2003
    Posts
    33,435
    Liked
    1884 times
    Karma
    1252516
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    579 Post(s)

    Default

    1. brown your rice.

    2. whole cumino - crushed (trust me! this is also the key to making salsa correctly)
    - make sure you have a molcajete (mortar & pestle).

    3. chopped onions and cilantro

    usually your water ratio is 2:1, but remember, you're going to add a half-can to a can of tomato sauce... so it's 2 cups liquid to 1 cup rice.
    to make preparation simple, i usually get a big measuring cup and whisk around water, tomato sauce and a bullion cube (i use beef because it's heavier tasting), until cube dissolves, and keep whisking until imabout ready to throw it in so nothing separates.

    pour it into the pan and stir the rice around to make everything look nice, smooth & even and purty! bring to a boil, let the rice cook until the water reaches about rice level. add your onions and cilantro, cover, lower the heat to WAY low and cook.

    normally i cook it longer than most rice designates - usually about 30 minutes, or when i start to burn the bottom and get those lovely crunchies!.


    • your salt, pepper, garlic powder, etc. whatever during your process is all you... as it should always be!
    Last edited by gescom; June 12th, 2012 at 06:17 PM.

  9. #9
    devenir gris gescom's Avatar




    Join Date
    Jul 2003
    Posts
    33,435
    Liked
    1884 times
    Karma
    1252516
    Mentioned
    0 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    579 Post(s)

    Default

    Quote Originally Posted by BeerMan View Post
    and how much olive oil do I put in the frying pan? what kinda rice? obviously not a minute rice kinda thing?
    not much, and i wouldn't suggest olive oil - only because it won't taste right... use vegetable oil - and enough just to brown your rice without burning it.

    what rice? just go to the market and grab a bag of Mahatma.



    another note to add, it's almost ALWAYS better to make arroz in a cast iron pan.

  10. #10
    1st Scoring Line




    Join Date
    Jun 2008
    Posts
    1,447
    Liked
    769 times
    Karma
    620970803
    Mentioned
    13 Post(s)
    Tagged
    0 Thread(s)
    Quoted
    266 Post(s)

    Default

    Quote Originally Posted by gescom View Post
    1. brown your rice.

    2. whole cumino - crushed (trust me! this is also the key to making salsa correctly)
    - make sure you have a molcajete (mortar & pestle).

    3. chopped onions and cilantro

    usually your water ratio is 2:1, but remember, you're going to add a half-can to a can of tomato sauce... so it's 2 cups liquid to 1 cup rice.
    to make preparation simple, i usually get a big measuring cup and whisk around water, tomato sauce and a bullion cube (i use beef because it's heavier tasting), until cube dissolves, and keep whisking until imabout ready to throw it in so nothing separates.

    pour it into the pan and stir the rice around to make everything look nice, smooth & even and purty! bring to a boil, let the rice cook until the water reaches about rice level. add your onions and cilantro, cover, lower the heat to WAY low and cook.

    normally i cook it longer than most rice designates - usually about 30 minutes, or when i start to burn the bottom and get those lovely crunchies!.


    • your salt, pepper, garlic powder, etc. whatever during your process is all you... as it should always be!
    Wow, molcajete', that goes back to my mom's days, but this recipe is almost perfect. Use the chicken cubes instead of the beef, AND DO NOT UNCOVER THE RICE WHILE IT'S COOKING!!!! Just a qiuck afterthought. About a 1/2 cup of the leftover (if there is any) rice and an egg mixed in makes a great little rice pancake for breakfast

Page 1 of 2 1 2 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28