Mexican Food Recipes

They seem the same to me. What is the difference?

Spanish rice is a dish made from white rice, tomatoes, garlic, onions, parsley, cilantro and other ingredients. One common preparation is to sauté the rice until golden brown and cook it in chicken broth. Vegetables such as peas, carrots, or corn may also be used depending on the recipe.
Mexican rice is white rice roasted in a skillet with garlic and onions until light brown, then steamed or simmered with red chile/enchilada sauce and chicken stock. It is used not only as a side dish alongside entrees, but often as a major ingredient in burritos. It is sometimes confused with Spanish rice, but is a very similar dish. Mexican rice is more of a red chile rice dish, while Spanish rice is more of a tomato based dish.

Hope this helps!

What is the herb or seasoning that makes it that way?

Definitly NOT saffron….saffron is used in mediterranean cooking and would turn the rice bright yellow. Definitely NOT turmeric….. this would also cause it to be yellow, as turmeric is the primary ingedient in yellow mustard. If the rice is an orange red color, more likely its a tomato base the rice was cooked in, often chile peppers of various heat intensity are added.

This is my six month old baby, enjoying some of mommy’s food.

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whenever i make "mexican rice" (with the tomatoe sauce, incase you don't know) i always end up with some of the tomatoe sauce left on top. i have seen many people make this kind of rice and never having this problem. what am i doing wrong?

i make mine with whole tomates which i put in the blender and it is an even consistency. are you blend it well into the rice while cooking?

…we chatted a while in Spanish. At 2, Maya seems to be exhausting my very limited repertoire of Spanish. I think I need to start studying.

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This is how I make mine… I dice up an onion and sautee it in oil along with the rice until the rice is toasted. I then add the water, one of those chicken and tomato boullion cubes goya makes, a few dashes of cumin, and salt and pepper. How do you make yours? While my way is very easy and good…. I think its missing something.
I did forget to list garlic… but I use the powder, not the actual thing.

Put oil in the pan to heat, then the garlic in the oil – just until browning. Then add your rice and stir it around in the garlic-y oil. Once the rice begins to look cooked or change color a bit, add your required amount of water and the tomato boullion to taste.

This is how I make it, my husband is Mexican and he likes it this way – his momma's advice.

We got a little bored at work…as you can see. We’ve got other “experiments” you might see in the future.

Basically, the rice, full of moisture, is thrown on the 500-degree grill. The intense heat seers the outside “layer” of the rice, sealing the moisture inside. Then as the temperature of the moisture increases, turning it into gas, it explodes, making it “dance.”

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I usually just add tomatoes, beans, rice, corn and spice. But want to do something different with all this rice and rice a roni my mom bought on sale. Any ideas? Main dish cassarole types vie for best answer.
All great ideas so far. Tell me more about jambalaya.

HOLIDAY HOT OYSTER
RICE (CAJUN)

Almost cooked rice
1-3 pts. oysters
2-4 c. celery
1 1/2-2 onions
Cracked black pepper
Salt to taste
Chicken broth

Cook rice until almost tender. Saute onions and celery until they start to brown. Add oysters to onions and celery, mix and cook until oysters curl on sides. Add cooked rice. Add chicken broth. Add 1/2 jar of cracked black pepper. Simmer. Add more broth. When pepper makes rice turn brown its done. Let cool. Refrigerate overnight. Heat in 350 degree oven until hot.

DANISH RICE PUDDING

1 cup uncooked Jasmine Rice
1/2 cup sugar
1/2 tsp. salt
5 cups milk
3 whole almonds
1 tsp. almond extract (or vanilla)
ground cinnamon for garnish

Combine rice, sugar, salt, and milk in the top of a double boiler. Cover. Add almonds.
Set burner temperature so water in the bottom of double boiler is simmering.

Cook 2 hours or until thickened, stirring often.

Stir in almond (or vanilla) extract. Remove whole almonds.

Sprinkle each bowl with cinnamon before serving. Serve with whipped cream flavored with amaretto.

WILD RICE STUFFING

1 pkg. UNCLE BEN'S® Wild Rice (5 minutes variety)
1 pkg. Stove Top Stuffing Mix (cornbread flavor)
1 c. bread crumbs
1 can chicken broth
1 can mushroom stems and pieces (drained) (optional)

Prepare rice according to package directions, but remove from stove just before it's done.
Melt butter called for on stuffing package. Mix with chicken broth, stuffing, seasoning stuffing mix and bread crumbs. Add hot water until mixture is gooey-sticky. Mix in rice and mushrooms. Place in rectangular baking pan. Bake 12-15 minutes in a preheated 375 degree oven.

Stuffing can be microwaved. Cover with plastic wrap and set microwave for 5 minutes on high and 7 minutes on 2/3 power (about 7 cook level).

WILD RICE SALAD

1/2 c. wild rice, cooked
1/2 c. (20) large pecan halves
3/4 c. golden raisins, soaked in hot water and drained
1/3 c. olive oil
1/4 c. rice wine vinegar
1/4 tsp. pepper
1/2 lb. ham
1/2 c. scallions, thinly sliced

Cook wild rice according to package directions. While rice is cooking, soak raisins in hot water.
Whisk together oil, vinegar and seasonings in salad bowl. Add rice and remainin ingredients.

CHICKEN FLAVORED RICE AND PEAS

any size can chicken broth
instant rice
frozen peas

Cook the rice according to package directions, substituting chicken broth for water. Meanwhile, heat frozen peas in microwave or on stovetop until thawed.
Mix the rice and peas together when both are done.

Makes 4-5 servings.

Tries to sing and almost runs over someone

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what kind of seasoning u guys normally use when cooking mexican /madrid rice?

Well, I usually fry my rice in a couple tablespoons of oil until all the grains are golden brown, then add the water, red chili powder, garlic, cumin, tomato paste, diced onion and salt to taste. You can also use whole tomatoes instead of tomato paste if you prefer. Just remember to adjust the amount of water you add to allow for the liquid of the tomatoes.