Mexican rice

[Brisketexan 105095]

10 hours ago, tx 3 putt said:

 

spices before you add a can of chicken broth

As ours was always super-simple -- just the rice, onion, and broth....the smell of toasting rice and sizzling onions smells like any number of family member's kitchens.  I wish they made a candle that smelled like that.

[dcbc 14471]

10 hours ago, Brisketexan said:

As ours was always super-simple -- just the rice, onion, and broth....the smell of toasting rice and sizzling onions smells like any number of family member's kitchens.  I wish they made a candle that smelled like that.

Best we can do is Schnitzel with noodles.

 

https://firstwefeast.com/eat/2015/01/candles-that-smell-like-food-and-drink

 

Unless . . .

 

Edited September 23, 2022 by dcbc

[jimmyjazz 45898]

Well, it's not EXACTLY Mexican rice:

[dcbc 14471]

Probably goes well with these.  Always wanted to put them out on the break room table at work (sans labeled box, of course).

 

[tx 3 putt 76905]

16 hours ago, Brisketexan said:

As ours was always super-simple -- just the rice, onion, and broth....the smell of toasting rice and sizzling onions smells like any number of family member's kitchens.  I wish they made a candle that smelled like that.

 

correct, you want that brief smell of the spices getting a little roast going, then splash....a can of chicken broth

[DoobieWah 1435]

12 hours ago, tx 3 putt said:

correct, you want that brief smell of the spices getting a little roast going, then splash....a can of chicken broth

I laughed so hard when I read that after the preceding few posts and then had to read the quoted part to remember we were talking about rice. 

[Mack Tripper 696]

Bunch of honkys in this mother.

2:1 water to rice. Liberal amount of Knorr Caldo de tomate stirred into the water and dissolved thoroughly. Mince half a clove of garlic. Brown the rice with just enough canola oil to get the job done and not a drop more while also adding minced garlic. Half an onion sliced into 3rds. One Roma tomato quartered. Two jalapeños sliced longways. Add vegetables in as rice begins to brown. When thoroughly browned, add tomate and water concoction. Bring to a boil, reduce to low roll and then cover for 20 minutes.

Half a garlic clove is almost like no garlic at all.

[Herbie Hancock 7345]

4 hours ago, Mack Tripper said:

Half a garlic clove is almost like no garlic at all.

Not sure why I typed clove, I meant half a bulb.

[SuckitKevin 920]

Learned this from my wife’s grandmother, she was raised in Bigfoot, Texas and had to cook for the family from a young age. Her mother Juanita was from Monterrey. When she got married and moved to South San Antonio she eventually cooked for her family of 10. This is legit stuff.

1 cup rice

1 can diced tomatoes 

2 cups chicken broth made from water and Knorrs Caldo de Pollo. This mixture should be slightly salty because the rice absorbs it.

1 onion diced

2 minced cloves garlic 

Comino( not sure on measurement)

Brown rice, garlic and onions in just enough oil to coat the rice on medium low heat, meanwhile prepare your chicken broth mixture. This mixture needs to be hot. She always told me if you add it cold, it shocks the rice and won’t turn out as good. When rice is brown, add tomatoes and chicken broth, give it a quick stir. Sprinkle comino over the top of the bubbling mixture ( I probably use a little less than a tablespoon). Turn heat down to low. Cover and wait 20 minutes, do not open to check on that shit or you will fuck it up. Take off heat and let it sit for 5. Open and fluff. Voila, the best Mexican rice you’ll ever eat. You can tweak, add jalapeños or whatever prior to closing the lid but don’t deviate from the rest.

 

[Brisketexan 105095]

Learned this from my wife’s grandmother, she was raised in Bigfoot, Texas and had to cook for the family from a young age. Her mother Juanita was from Monterrey. When she got married and moved to South San Antonio she eventually cooked for her family of 10. This is legit stuff.
1 cup rice
1 can diced tomatoes 
2 cups chicken broth made from water and Knorrs Caldo de Pollo. This mixture should be slightly salty because the rice absorbs it.
1 onion diced
2 minced cloves garlic 
Comino( not sure on measurement)
Brown rice, garlic and onions in just enough oil to coat the rice on medium low heat, meanwhile prepare your chicken broth mixture. This mixture needs to be hot. She always told me if you add it cold, it shocks the rice and won’t turn out as good. When rice is brown, add tomatoes and chicken broth, give it a quick stir. Sprinkle comino over the top of the bubbling mixture ( I probably use a little less than a tablespoon). Turn heat down to low. Cover and wait 20 minutes, do not open to check on that shit or you will fuck it up. Take off heat and let it sit for 5. Open and fluff. Voila, the best Mexican rice you’ll ever eat. You can tweak, add jalapeños or whatever prior to closing the lid but don’t deviate from the rest.
 

One set of my grandparents is buried in the Bigfoot cemetery. Location is legit, as is the recipe.

[CooterBrown 18006]

Not sure why I typed clove, I meant half a bulb.

Goddamn dude. Vampires ain’t real.

[tx 3 putt 76905]

first you brown the rice, in a little oil ….

get your spices ready (I need to buy comino) …

One can of chicken broth, then little less than half can of water. 3/4 cups rice  ….

 

 

Get to a boil, lower temp and cover. Let the magic happen …..

Edited September 25, 2022 by tx 3 putt

[Herbie Hancock 7345]

1 hour ago, CooterBrown said:

Goddamn dude. Vampires ain’t real.

First of all, in proportion to the rest of the recipe it is the proper amount. Second, there is no such thing as too much fresh garlic. No. Such. Thing.

[jimmyjazz 45898]

I just saw Pati Jinich make a heaping pot of rice that looked amazing.   She started by roasting cherry tomatoes in the oven along with garlic, cumin, oregano and chile pequin.  She added that to toasted jasmine rice cooked with onion in chicken stock and orange juice.

Oh, and Pati.  I don't really care about the food.

[Brisketexan 105095]

I just saw Pati Jinich make a heaping pot of rice that looked amazing.   She started by roasting cherry tomatoes in the oven along with garlic, cumin, oregano and chile pequin.  She added that to toasted jasmine rice cooked with onion in chicken stock and orange juice.
Oh, and Pati.  I don't really care about the food.

Back off Pati….she’s mine.

[jimmyjazz 45898]

Just now, Brisketexan said:

Back off Pati….she’s mine.

Not a chance, she's been in my crosshairs for a decade.

I might have missed my window of opportunity.

[tx 3 putt 76905]

25 minutes ago, jimmyjazz said:

I just saw Pati Jinich make a heaping pot of rice that looked amazing.   She started by roasting cherry tomatoes in the oven along with garlic, cumin, oregano and chile pequin.  She added that to toasted jasmine rice cooked with onion in chicken stock and orange juice.

Oh, and Pati.  I don't really care about the food.

 

id be curious what pans she's using. i need a new pan. im rocking a 9.99 heb special, circa 2010 i bet 

[jimmyjazz 45898]

Just now, tx 3 putt said:

 

id be curious what pans she's using. i need a new pan. im rocking a 9.99 heb special, circa 2010 i bet 

Oven work was on a 1/2 sheet pan.  Rice was in some kind of a deep sorta-Dutch oven, looked like it might have been nonstick.

[mycox 582]

12 hours ago, jimmyjazz said:

I just saw Pati Jinich make a heaping pot of rice that looked amazing.   She started by roasting cherry tomatoes in the oven along with garlic, cumin, oregano and chile pequin.  She added that to toasted jasmine rice cooked with onion in chicken stock and orange juice.

Oh, and Pati.  I don't really care about the food.

 

https://patijinich.com/red-rice/

Edited September 25, 2022 by mycox

[jimmyjazz 45898]

Great, thanks for the video.  Different recipe, but equally useful.  I don't think I have it in me to make tomato sauce/puree from scratch every time, but I bet a reasonable facsimile would be an 11.5 oz can of Cambell's Tomato Juice (which is nothing but tomatoes, salt, and ascorbic acid) along with some onion, garlic, etc. in the rice proper.  I'll give it a try soon.

[CycleTex87 2967]

Got it for Mexican rice.  What about Carne Guisada?  Whatcha got?

[tx 3 putt 76905]

1 hour ago, CycleTex87 said:

Got it for Mexican rice.  What about Carne Guisada?  Whatcha got?

cube up beef. Whatever is on sale. H‑E‑B Chuck roast on special is perfect. Last time I used New York strip, it was sale. Couple of pieces of beef soup bone for ‘flavor’

simmer the beef then brown. I like to get it very toasty. About 30 mins 

add spices and generous coat flour. Comino, lots. Salt pepper garlic. Some chunks of onion and bell pepper. Maybe a jalapeño. You can try different things here. 

add water and stir slowly. Let the broth thicken

simmer covered For an hour or so

[tx 3 putt 76905]

The new York strip was 3.79/lb. Beef soup bone was 6.99/lb 

 

[CycleTex87 2967]

NY Strip would make a mean guisada

[tx 3 putt 76905]

it's important to remember, you're making a stew. adding some potatoes isn't unheard of. 

[Deej 76759]

On 9/24/2022 at 10:41 PM, Brisketexan said:

Back off Pati….she’s mine.

 

[PantsTent 2002]

 

Would definitely let her make me a taco.

[MalibuSheriff 1090]

On 9/26/2022 at 7:59 PM, Deej said:

 

A hottie, great cook, and a defender of Tex Mex…loves queso too:

”The Tex-Mex I tried in the Rio Grande Valley was like no other Tex-Mex in terms of the richness—the flavor, the ingredients. I love Texas breakfast tacos. I love the traditional San Antonio Tex-Mex food. And I do love queso. Mexican purists complain about Tex-Mex queso, but I think it’s just addictive.”

https://texashighways.com/culture/people/in-praise-of-tex-mex-with-tv-chef-pati-jinich/

[Texzilla58 4733]

She is a treasure. I love the diversity of regional and local Mexican foods and hate the crass stupidity of hipsters thinking a street taco is so fucking authentic vs the varieties of TexMex. I had a colleague from Cali tell me emphatically that Mexicans eat only street tacos. Let me take you to Oaxaca for some grubs and crickets motherfucker.

[tx 3 putt 76905]

Let’s do this …

brown it, of course …

add the spices and let it get a little roast ….

add chicken broth and tomato onion bell pepper ….

bring to a boil …

 

simmer about 8 mins. Shut off heat and let it set. Done …

 

[tx 3 putt 76905]

[Allicie 4]

On 10/3/2022 at 4:13 AM, tx 3 putt said:

Let’s do this …

brown it, of course …

add the spices and let it get a little roast ….

add chicken broth and tomato onion bell pepper ….

bring to a boil …

 

simmer about 8 mins. Shut off heat and let it set. Done …

 

Looks amazing! Need to try it asap

[tx 3 putt 76905]

1 minute ago, Allicie said:

Looks amazing! Need to try it asap

super easy to make. Experiment with spices and add veggies if you want 

[Wally Pryor 5261]

+1 on Patti. I wasn't even aware of the La Frontera series. Looking forward to watching. 

[threesheets 1672]

Son asked me to whip up something for lunch.  Had some leftover chicken thighs, some basmati, chicken broth,  and holy shit, we had Sazon packets. No onion though unfortunately.  So simple and so damn good.  Pre-stir pic:

[tx 3 putt 76905]

On 10/22/2022 at 3:02 PM, threesheets said:

Son asked me to whip up something for lunch.  Had some leftover chicken thighs, some basmati, chicken broth,  and holy shit, we had Sazon packets. No onion though unfortunately.  So simple and so damn good.  Pre-stir pic:

 

that's how you do it !!!