Lithuanian? I've had some success cooking rice with olive oil, chicken stock and salsa as Mexican rice.
I used to run an authentic mexican joint in the valley, and I can testify that Fatty's recipe is CASH. (Although you may want to use tomato paste in lieu of tomato sauce) Edit: Also sub cayenne pepper for the chili powder.
No, I'm not looking for "the look"... I'm trying to get the taste of tex-mex rice. Did your recipe come from a restaurant?
Came from allrecipes. I've never made the stuff. When I'm looking for something new, I just go with the highest rated recipe on there that fits the ingredients I'm looking for. I've been happy with the results every time.
I cruise allrecipes a LOT and have not yet found one that's tex-mex-restaurant style. I'm pretty sure I've tried that one before.
I bet you were waiting for either MoBalls or me to chime in, weren't you? In order to get the tomato-ish flavor, you need "Knorr tomate" cubes or powder. This has been confirmed by my grandmother and mother and mother-in-law and many other kitchens I've seen make this. For color, you will also need tomato chunks, corn and peas, and you will have the Mexican look and flavor. That's actually what "Tex-Mex" restaurants use. Are you talking about the YELLOW rice? We don't make that SHCRAPIT in Mexico, sir.
That's intriguing. It's also interesting that I have seen such radically different methods for cooking tex-mex-restaurant style rice.
Darn it, droxford why do you make me call my wife during work, man? I called and she said there are different ways, but she doesn't use the Knorr stuff. The "Tex Mex" flavor you're talking about is watered-down tomato, but I think you will have to experiment as to how much tomato or how little you want. You ARE talking about the pink/orange-ish rice, yes yes?
Yes - the orange-ish rice. To me, it's never been pink or tasted tomato-ish. This doesn't mean there isn't tomato in the recipe, it just meant I don't taste the rice and think, "Hmm... I can definitely taste tomato in there."
So I guess we're talking about the same thing. My mom's variation (she said to say "hi" to you, by the way) sometimes contains a variety of peas, corn, and small diced that cook *is that the right word?* while the rice simmers, and my wife's variation (she doesn't say "hi" to you, though) contains large chunks of tomato. You can make your own variation, though...
wait.... did I piss off your wife or something? Does either recipe require you to brown the rice in oil first? (say "hi" to both of them for me!)
You should just order a tub of rice from your favorite place rather than go through all this trouble. It'd probabaly be cheaper and save you way more time. Then just pair it with whatever food you aren't as picky about that you can make.
Yes, these recipes and variations do require browning the rice in oil first for a few minutes until becoming gold. No, you didn't piss my wife off... I think... she just didn't say HI. Perfect opportunity for me to post: 1: "What happens when you cook greens in low heat? " 2: "You... simmer... them? " 1: "Opposite of UP. " 2: "Down?" [more] ( ^ name that skit. difficulty: easy)
Simmer down now. My mom uses the Knorr cubes, but she doesn't put carrots or peas. There are slices of onion in it though.
