Chef D's Spanish Rice and Guacamole

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Joined
Dec 8, 2011
Messages
72
Location
Salida, CA
What you will need:
-1cup brown rice
-1can tomatoes
-ground turkey
-1 lemon
-1 yellow onion
-2 avocados
-1/2 cup mayonnaise
-1/2 cup sour cream
-seasoning: salt, pepper, paprika
-butter
-1 cup of cheese (Mexican blend is good)

How to make:
-cook brown rice
-bring 2cups of water to a boil
-add in rice, turn heat to low
Cover 25 min or until tender
-in separate pan:
-sauté onion in butter
-add your seasoning
-add can of tomatoes
-add ground turkey and brown
-mix everything in with your brown rice
*there is your Mexican rice, set to the side as you mix up your guacamole*

Guacamole:
-chop onion, place in bowl
-clean out your pits in avacados and scoop avocado into bowl
-mix in mayonnaise, sourcream and seasonings
-add a little lemon juice to keep dip from turning brown
-mix everything together ( you may add hot sauce for added flavor)

Now with your Spanish rice and guacamole finished, scoop rice onto plate and top with your guacamole sprinkle with cheese :)) D-E-L-I-C-I-O-U-S

Enjoy :)
 
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I'd leave out the mayo that's just me. Messican food is usually more sour cream, no?
 
I love mayonnaise so I like to slip a little in when I can :) makes guacamole more creamy in my opinion, but your right you may choose to skip the mayo... After all it is your guacamole :)
 
Quesillo de Oaxaca Or Queso Fresco Or Cotija ?

Hola,

Do you suggest Quesillo de Oaxaca since it melts well, or a young fresh cow cheese which is slightly salty like Queso Fresco or Cotija which is an aged cow variety ?

Could this be made with a Valencian short grain rice or is arborio verses whole wheat rice; or a long grain white ?

I have product availability to Valencian and Italian rices of all varieties.

Thanks,
Margi Cintrano.
 
Mayo, sour cream + avocado could be very tasty, I do not know. What I do know it is Not called Guacamole.
 
Mexican Cheese Variety & Rice Question

Sincerely, Thanks for all the replies on all the other ingredients ...

*** However, I asked 2 specific questions:

1) Can I use VALENCIAN SHORT GRAIN RICE ? ( not or whole wheat or whole meal Brown rice ) and / or is LONG GRAIN VALENCIAN better for this recipe ? ( I live in Spain ).

2) I have availability to purchase MEXICAN CHEESE -- I asked which type in original post of 5th Sunday; oaxaca or cotija ?

Thanks so much.
 
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Valencian Short Grain Rice verses Brown ?

@ Jade Turner,

I am writing to thank you for re-sending the recipe however, if you kindly re-read my note, I had just asked for confirmation on 2 questions:

a) Mexican cheese used in recipe ? Oaxaca ? Cotija ? Or a mix ?

b) Due to fact, I live in the Mediterranean, and brown rice is not so easy to find for starters, and personally:

I prefer Short Grain or Long Grain Valencian or Italian Arborio which is used to make risotto ---

Which rice best substitutes the brown ?

Thanks

Margaux.
 
@ Jade Turner,

I am writing to thank you for re-sending the recipe however, if you kindly re-read my note, I had just asked for confirmation on 2 questions:

a) Mexican cheese used in recipe ? Oaxaca ? Cotija ? Or a mix ?

b) Due to fact, I live in the Mediterranean, and brown rice is not so easy to find for starters, and personally:

I prefer Short Grain or Long Grain Valencian or Italian Arborio which is used to make risotto ---

Which rice best substitutes the brown ?

Thanks

Margaux.

I don't think these folks were replying to you directly, but to the thread in general. Just like I did above, Jadeturners used the "Quote" feature in their reply and wasn't necessarily reposting the recipe. :)
 
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@ Jade Turner,

I am writing to thank you for re-sending the recipe however, if you kindly re-read my note, I had just asked for confirmation on 2 questions:

a) Mexican cheese used in recipe ? Oaxaca ? Cotija ? Or a mix ?

b) Due to fact, I live in the Mediterranean, and brown rice is not so easy to find for starters, and personally:

I prefer Short Grain or Long Grain Valencian or Italian Arborio which is used to make risotto ---

Which rice best substitutes the brown ?

Thanks

Margaux.

In answer to your questions, I always use long grain rice in MY Spanish rice dishes, Queso fresco for the cheese if I am using Mexican cheese, spouse does not like cotija, otherwise I use shredded cheddar.
 
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