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Chari
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| Posted: April 14 2007 at 1:47pm | IP Logged
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Hi,
My step-mom was Mexican.....so I grew up with this really wonderful Mexican Abuela (Grandma Eva) who cooked us authentic Mexican food all of the time....mmmmmmm! We miss her so much....especially her food 
I have never tasted any rice recipe that was similar to hers......I have tried many, but nothing yet. 
....but, I realized today, as I could "taste" it......I have never asked any of you! 
Could you please share your recipes with me?.......I am willing to take multiple recipes and keep trying till I find "the one"
I remembered to have her teach me to make homemade tortillas her way.....but forgot to ask about the rice.....phooey.
When she moved back to Oklahoma, she always signed her cards and letters: God bless you. Love from your grandma who would rather see you than write to you
Thanks!
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Chari...Take Up & Read
Dh Marty 27yrs...3 lovely maidens: Anne 24, Sarah 20 & Maddelyn 17 and 3 chivalrous sons: Matthew 22, Garrett 16 & Malachy 11
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chicken lady
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| Posted: April 14 2007 at 2:20pm | IP Logged
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I think the missing ingredient that we often shy away from, but makes the flavor more authentic is "lard"! I know for me I don't like to use it, however Mexican food just is'nt Mexican without it
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Chari
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| Posted: April 14 2007 at 2:23pm | IP Logged
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I do not think that was in hers, CL......I never saw her use it for her rice.
that lard always grossed me out
oh, I can smell her kitchen now 
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Chari...Take Up & Read
Dh Marty 27yrs...3 lovely maidens: Anne 24, Sarah 20 & Maddelyn 17 and 3 chivalrous sons: Matthew 22, Garrett 16 & Malachy 11
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JodieLyn
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| Posted: April 14 2007 at 2:44pm | IP Logged
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There's so many regions of Mexico and styles of cooking.. I've learned some authentic Mexican cooking but it's the New Mexico style (dh's mother's family has been there since before it was the USA) which is different than you'd find in TX or in CA etc. And in Mexico it's as varied as we have here in the US.
Cumin is often missed as a spice in mexican cooking.. at least it was by me.
Rice wasn't one of the things that was big for my MIL's family.. but I can make some good tamales shortening especially the butter flavored substitutes well for the lard.
The only spanish rice type of thing I've seen made.. is the salsa in with the rice while it's cooking.. but then.. there's so many types of salsa 
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Jodie, wife to Dave
G-18, B-17, G-15, G-14, B-13, B-11, G-9, B-7, B-5, B-4
All men who have turned out worth anything have had the chief hand in their own education.
-Sir Walter Scott
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Maryan
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| Posted: April 14 2007 at 3:10pm | IP Logged
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Oh Chari - I wish I could help... but I'm box chef queen and we just use Uncle Ben's Mexican Fiesta for our Mexican rice and beans!
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Maryan
Mom to 6 boys & 1 girl: JP('01), B ('03), M('05), L('06), Ph ('08), M ('10), James born 5/1/12
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ShawnaB
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| Posted: April 14 2007 at 7:31pm | IP Logged
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Chari, I don't know how well this one will compare to your step mom's but I was given this recipe from my aunt who learned it from her very Mexican neighbor!
Arroz Rojo
Heat 1/4 cup oil in a heavy pan on medium heat. Add 1 cup finely diced onion and 1 1/2 cup white rice. Toss the rice and onion in the hot oil for about 5s minutes until the onion is translucent and the rice become opaque, and even a little toasty brown is OK. Don't stop stirring though or it will burn. About 3 minutes into the toasting of the rice, at 2 cloves of pressed garlic and 1 tsp salt.
Add 2 cups chicken broth** and 1 cup of tomato sauce. Bring it all to a good hard boil and stir it. Turn the heat down too very low, cover and simmer for 40 minutes. (I know that sounds long for white rice, but it works.) Leave covered until you're ready to serve it. Fluff it, and yum. I make this all the time, and you can double or triple it.
**I use Pacific brand broth from the carton, or you can use water and boullion. The "Better the Boullion" brand is delicious.
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Shawna, wife of Jacob, mom to Abraham 8 Amelia 5 and Jillian & Jonathan age 3 years http://www.psalm121family.com
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Lorri
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| Posted: April 15 2007 at 9:13am | IP Logged
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This is my great-grandmother's recipe. She was born in Mexico.
Heat a little oil in a skillet. Add 2 cups of rice and one or two garlic cloves. Brown the rice, watching carefully to make sure it doesn't burn. You'll have to stir it a bit. Some of the rice will turn transparent, not brown and that's ok. Discard the garlic.
Now here's where I add the rice to a rice cooker, but I would imagine that if you don't have one, just add the rest of the ingredients below and cook like white rice on the stove.
Add 1 tsp of chicken bouillon granules/Better with Bouillion or use one broken up bouillion cube.
Add one 8oz can tomato sauce, 1 cup of water and 1 tsp of cumin. most people don't add cumin, but that's what really gives it that Mexican flavor.
Cook in the rice cooker or stove top.
i see that Shawna has given you almost the same recipe, complete with stove top directions! Just add the cumin.
My grandma told me that when she wants to be fancy, she throws in some peas.
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Lorri
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The Mac and Cheese Chronicles
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4Real Forums : Tea and Conversation
Topic: Spanish/Mexican Rice
