| we have quick and easy spanish rice in 413.3
and Spanish Rice Pronto in 1351.22, 2017.16, 3299.1
(they may all be the same).
I have an "Authentic Mexican" rice recipe which I will enter tomorrow
if you like. I know it's Authentic Mexican because that's the name of
the book it's in. :-)
ed
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| >> and Spanish Rice Pronto in 1351.22, 2017.16, 3299.1
>> (they may all be the same).
They are all the same... I entered them. Didn't know I did it three times!
Actually, the last time was part of my entire VAX Document cookbook. Oh
well!
This is not authentic Spanish Rice by a long shot. It is more something
for kids to eat.... it has hot dogs.
Karen
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| Arroz a la Mexicana (con verduras)
Mexican Tomato-Colored Rice (with Fresh Vegetables)
from Authentic Mexican by Rick Bayless with Deann Groen Bayless
1 1/2 TBS vegetable oil
1 cup long or medium grain rice
1 small onion finely chopped
1 large clove garlic peeled and finely diced
1 ripe medium small tomato roasted or boiled, cored and peeled
OR 1/2 15 oz can tomatoes drained*
1 1/2 cup broth preferably poultry or water
salt, about 1/2 tsp if using salted broth
1 tsp if using unsalted broth or water
1 cup fresh or defrosted frozen peas (optional)
1 large carrot peeled and chopped into 1/4 inch diced (optional)
Several sprigs of fresh coriander or flat leaf parsley for garnish.
1. Frying the rice. About 40 minutes before serving, measure the oil into a
1 1/2 to 2 qt saucepan set over medium heat. Add the rice and onion and
cook stirring regularly until both are lightly browned 7 to 10 minutes,
add the garlic and cook another minute.
2. The liquid ingredients. While the rice is frying, prepare the tomato:
seed it if you like by cutting it in half lengthwise and squeezing out the
seeds then puree it in a blender or food processor. Pour the broth or water
into a small pan, add the salt and bring just to a simmer.
3. Simmering and steaming the rice, add the tomato to the browned rice
and cook for a minute, stirring several times. Add the simmering broth,
stir the rice, scrape down the sides of the pot, cover and reduce the heat
to a medium low. Cook 15 minutes, then turn off the heat and let the rice
stand 5 to 10 minutes, covered, until the grains are tender (but not
splayed).
4. The optional vegetables. While the rice is cooking, simmer the fresh
peas until tender (4 to 20 minutes depending on their size and freshness)
then drain and set aside; frozen peas only need to be defrosted.
Separately simmer the carrot 5 to 8 minutes, drain and add to the fresh or
defrosted peas.
5. Finishing the rice. When the rice is tender add the optional vegetables
and fluff with a fork to separate the grains and stop the cooking. Scoop
the rice into a warm serving dish, decorate it with fresh coriander or
parsley.
Yields about 3 1/2 cups, 4 servings
-------------------------------
* I usually save the drained liquid and use it to make up the 1 1/2 cup
broth or mater in the next item, use less salt if there's salt in your
canned tomatoes.
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| Is "Spanish Rice" from Spain, Southern Europe or from Mexico, South
America? those two countries are in different continents, with
totallty different ingredients... which one is the base note looking
for?
Ana
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