Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Does anyone know how to make Mexican rice, not Spanish rice, like they make at t-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know how to make Mexican rice, not Spanish rice, like they make at t),it will help you,my kids.
How do you make mexican rice like they make at the Authentic Mexican restaurants(like the ones in middle georgia - el cotija, el tapatio)? I don't think they use tomatoes, because it really does not taste like tomatoes. Do they use red chiles?
Answer:
I have 3 recipes for Mexican rice
MEXICAN Arroz con Pollo
1 Tablespoon Vegetable oil
1 Pound Chicken breasts, (boneless, skinless), cut into thick strips
1 Medium Onion; chopped
1 Medium Green pepper; chopped1 Medium Red pepper; chopped1 Garlic clove; minced
1 Teaspoon Chili powder
1/2 Teaspoon Ground cumin
1/2 Teaspoon Salt
1/2 Teaspoon Ground black pepper
1/4 Teaspoon Turmeric
1 Cup Uncooked rice
1 Medium Tomato; seeded & chopped
2 Cup Chicken broth
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chickenpieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff withfork stirring in chicken pieces.
Mexican Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender. Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot
MEXICAN Arroz Blanco
3 tablespoons olive oil
1 ? cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 ? 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 ? 15 minutes.
They fry the rice first in Lard or crisco, until it is brown on high heat, then add water to it and let simmer.. After half way cooking, they add hot sauce for spicy or tomatoe juice for mild.. Salt and pepper.. Secret, put the lid on reduce heat and don't open the lid to stir..
They saute finely chopped onion or chives and tomato for a few minutes. Then they add white rice with water and simmer. To get true Mexican flavor, add some cilantro.
Spanish rice is Mexican rice, there is no difference.
We "discovered" a way to make it pretty darn close to authentic and the kids love it.....
In a non-stick pan add about 1 tblspn. oil.
Heat on medium with 1 cup rice and 1/4 cup orzo (this is a small rice looking pasta).
Sautee till most of the rice/pasta gets golden brown.
When golden, add 1 tblspn. of Chicken/tomatoe or tomatoe boullouine (not cubes - use the granulated). Then add 2 1/2 cups water. Bring to boil. Turn heat to low and slowly simmer for 20 minutes - you can stir occasionally, but remeber to keep lid on when while cooking.
It works great!
In Mexico rice is prepared in many ways, and we refer to it as white rice or red ride, no Spanish please. First measure your dry rice in a cup, remember that it is two and half cups of water per cup of rice. Take your rice and place it in a sieve, wash it under running water, you will notice a white liquid dripping from the rice, that is starch, we usually wash it away so the rice will not clot and clump together. Then put it aside to let the water drip away. In the meantime in a deep non-stick skillet add some oil and a few large pieces of onion or garlic, this is with the purpose of flavoring the oil. Take the pieces out and pour the rice into the skillet. Stir around until the rice begins to turn an opaque white. If you want to make white rice this is the moment when you add two and a half cups of water (it can be hot and preferably add all the condiments like chicken boullion granules and salt prior to pouring it over the rice) Cover and let cook over medium heat for about twenty to twenty five minutes. I like to add frozen peas or sweet corn at this stage too, or strips of green or red bell pepper, maybe a few sprigs of parsley or cilantro, or cubed carrots, it all depends on what you feel like putting in it on that particular day. Check to see how much liquid has evaporated, move a little aside with a fork and if there is very little at the bottom leave uncovered for the next five minutes until the liquid has completely evaporated.
So much for white rice, now red rice means you have to fry the rice a bit more, until it starts to turn a nice faint brown color, never leave rice unattended at this stage because it burns in a wink, continue to stir until all the rice is a uniform tan, this is the moment where you stir in half a cup of tomato paste or two ground fresh tomatoes and stir around briskly followed immediately by two cups of water, stir around slowly until it is mixed. Check the salt, remember that you can use chicken boullion granules in the water for seasoning or you can use ground cumin as well. Add whatever veggies you wish, I even use broccolli and cauliflower, cover, let cook for twenty minutes or more on medium heat, uncover check to see how much water there is an leave uncovered for five minutes if the water has almost completely evaporated. That is red rice.
Green rice is made by blending cilantro or parsley in the blender with onion and garlic with the water so you get your two and half cups which you pour over fried rice. Add the chicken boullion and salt as well. The rice will have a faint greenish tinge to it of course depending on the amount of cilantro or parsley that you use.
Yellow rice is made using a root called saffron, which is bright yellow, and cheaper than the real Spanish saffron which are the pistiles of a flower that tinge the rice yellow and add a particular taste to it, the saffron is added to the water and the heat does the rest.
Another version is adding some mustard to the water, it will provide a nice faint yellow tinge and a delightful taste to the rice.
Dark rice is made by cooking the fried rice in two and a half cups of black bean broth. Cilantro is added for extra flavor.
In Mexico we like to use a brand of boullion cubes produced by Knorr that have tomato added, maybe that would account for the taste, because red rice implies tomato. As for your question about the red chiles we do not use them for rice, although we might add one or two whole chiles, serrano or jalape?o while it cooks, but not as part of the seasonings or extras that go into the two and half cups of water. Contrary to the belief that all Mexicans eat really hot food, rice is neutral, not hot or terribly spicy, we just don't do it that way. Remember that Mexican restaurants in United States have to cater to American tastes as well, so many of their recipes are americanized, so even if they say it is really authentic I have my doubts about that. The recipes here provided are those used by any Mexican cook in any Mexican home, from the poorest to the wealthiest. No Mexican restaurant in America can duplicate Mexican home cooking.
Mairead has the right idea my Mother is from Mexico, Guadalajara and I've never heard of these other recipes.
I always remember the tomato sauce or paste, and the chicken bullion , as far as vegetables you can add peas or cubed potatoes or you can also add shrimp.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Does anyone know how to make Mexican rice, not Spanish rice, like they make at t-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Does anyone know how to make Mexican rice, not Spanish rice, like they make at t),it will help you,my kids.
How do you make mexican rice like they make at the Authentic Mexican restaurants(like the ones in middle georgia - el cotija, el tapatio)? I don't think they use tomatoes, because it really does not taste like tomatoes. Do they use red chiles?
Answer:
I have 3 recipes for Mexican rice
MEXICAN Arroz con Pollo
1 Tablespoon Vegetable oil
1 Pound Chicken breasts, (boneless, skinless), cut into thick strips
1 Medium Onion; chopped
1 Medium Green pepper; chopped1 Medium Red pepper; chopped1 Garlic clove; minced
1 Teaspoon Chili powder
1/2 Teaspoon Ground cumin
1/2 Teaspoon Salt
1/2 Teaspoon Ground black pepper
1/4 Teaspoon Turmeric
1 Cup Uncooked rice
1 Medium Tomato; seeded & chopped
2 Cup Chicken broth
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chickenpieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff withfork stirring in chicken pieces.
Mexican Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice & cook, stirring, for 2 minutes or until rice turns opaque. Add the onions, cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook & stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower the heat & simmer, covered, for 15 minutes or until the rice is almost tender. Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake uncovered for 15 minutes or until the rice is tender. Garnish with cilantro & serve hot
MEXICAN Arroz Blanco
3 tablespoons olive oil
1 ? cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 ? 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt intothe broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 ? 15 minutes.
They fry the rice first in Lard or crisco, until it is brown on high heat, then add water to it and let simmer.. After half way cooking, they add hot sauce for spicy or tomatoe juice for mild.. Salt and pepper.. Secret, put the lid on reduce heat and don't open the lid to stir..
They saute finely chopped onion or chives and tomato for a few minutes. Then they add white rice with water and simmer. To get true Mexican flavor, add some cilantro.
Spanish rice is Mexican rice, there is no difference.
We "discovered" a way to make it pretty darn close to authentic and the kids love it.....
In a non-stick pan add about 1 tblspn. oil.
Heat on medium with 1 cup rice and 1/4 cup orzo (this is a small rice looking pasta).
Sautee till most of the rice/pasta gets golden brown.
When golden, add 1 tblspn. of Chicken/tomatoe or tomatoe boullouine (not cubes - use the granulated). Then add 2 1/2 cups water. Bring to boil. Turn heat to low and slowly simmer for 20 minutes - you can stir occasionally, but remeber to keep lid on when while cooking.
It works great!
In Mexico rice is prepared in many ways, and we refer to it as white rice or red ride, no Spanish please. First measure your dry rice in a cup, remember that it is two and half cups of water per cup of rice. Take your rice and place it in a sieve, wash it under running water, you will notice a white liquid dripping from the rice, that is starch, we usually wash it away so the rice will not clot and clump together. Then put it aside to let the water drip away. In the meantime in a deep non-stick skillet add some oil and a few large pieces of onion or garlic, this is with the purpose of flavoring the oil. Take the pieces out and pour the rice into the skillet. Stir around until the rice begins to turn an opaque white. If you want to make white rice this is the moment when you add two and a half cups of water (it can be hot and preferably add all the condiments like chicken boullion granules and salt prior to pouring it over the rice) Cover and let cook over medium heat for about twenty to twenty five minutes. I like to add frozen peas or sweet corn at this stage too, or strips of green or red bell pepper, maybe a few sprigs of parsley or cilantro, or cubed carrots, it all depends on what you feel like putting in it on that particular day. Check to see how much liquid has evaporated, move a little aside with a fork and if there is very little at the bottom leave uncovered for the next five minutes until the liquid has completely evaporated.
So much for white rice, now red rice means you have to fry the rice a bit more, until it starts to turn a nice faint brown color, never leave rice unattended at this stage because it burns in a wink, continue to stir until all the rice is a uniform tan, this is the moment where you stir in half a cup of tomato paste or two ground fresh tomatoes and stir around briskly followed immediately by two cups of water, stir around slowly until it is mixed. Check the salt, remember that you can use chicken boullion granules in the water for seasoning or you can use ground cumin as well. Add whatever veggies you wish, I even use broccolli and cauliflower, cover, let cook for twenty minutes or more on medium heat, uncover check to see how much water there is an leave uncovered for five minutes if the water has almost completely evaporated. That is red rice.
Green rice is made by blending cilantro or parsley in the blender with onion and garlic with the water so you get your two and half cups which you pour over fried rice. Add the chicken boullion and salt as well. The rice will have a faint greenish tinge to it of course depending on the amount of cilantro or parsley that you use.
Yellow rice is made using a root called saffron, which is bright yellow, and cheaper than the real Spanish saffron which are the pistiles of a flower that tinge the rice yellow and add a particular taste to it, the saffron is added to the water and the heat does the rest.
Another version is adding some mustard to the water, it will provide a nice faint yellow tinge and a delightful taste to the rice.
Dark rice is made by cooking the fried rice in two and a half cups of black bean broth. Cilantro is added for extra flavor.
In Mexico we like to use a brand of boullion cubes produced by Knorr that have tomato added, maybe that would account for the taste, because red rice implies tomato. As for your question about the red chiles we do not use them for rice, although we might add one or two whole chiles, serrano or jalape?o while it cooks, but not as part of the seasonings or extras that go into the two and half cups of water. Contrary to the belief that all Mexicans eat really hot food, rice is neutral, not hot or terribly spicy, we just don't do it that way. Remember that Mexican restaurants in United States have to cater to American tastes as well, so many of their recipes are americanized, so even if they say it is really authentic I have my doubts about that. The recipes here provided are those used by any Mexican cook in any Mexican home, from the poorest to the wealthiest. No Mexican restaurant in America can duplicate Mexican home cooking.
Mairead has the right idea my Mother is from Mexico, Guadalajara and I've never heard of these other recipes.
I always remember the tomato sauce or paste, and the chicken bullion , as far as vegetables you can add peas or cubed potatoes or you can also add shrimp.
correctness,It's Non-profit and only for informational purposes.
- Looking for Polvoron MOlder?
- How many olives can YOU fit in your mouth?
- Best Chicago pizza place?
- Hello all foodies...?
- Does anyone know how to make sweet braised chicken and pork, it is sweet, fried
- What is the Best Southern-Mexican Cuisine Restaurant in Los Angeles Metropolitan
- Do you eat unripe mangoes? If not, why?
- What is Shashi Tharoor?
Related Question about Food and Health
- Does anyone know how to make Mater Paneer?
- Does anyone know how to make Mexican sopes?
- Does anyone know how to make Pad Thai?
- Does anyone know how to make pansit? Filipino dish?
- Does anyone know how to make pickled cactus.. nopales.?
- Does anyone know how to make pocketless pita bread kinda thick like the Greeks m
- Does anyone know how to make somali rice the kind that is yellow(has tumeric) an
- Does anyone know how to make Spanish Rice like they make in Mexican restaurants?