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Old 03-08-2009, 05:07 PM   #11
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The MAIN process to making flavorful rice is to fry it in oil, and you have to fry it alone until it swells and turns dark brown. You can cook it with onions, if you want to also carmelize them. But you can never cook or fry fresh garlic that long. It gets really bitter. Always add garlic at the very end of the cooking cycle. (My dos centavos.) Fully fried rice will really plump up once 'homemade" stock is added. The other ingredients in this rice dish look fine. Rice is like bread starter: it has its own personality.
I don't have any problem with the garlic getting bitter. But I might not cook my rice/onion/garlic mixture long enough for that to happen. I would say I let the rice get a light tan and the onion gets soft. But as always advice is appreciated and thanks for the input.
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Old 03-08-2009, 07:44 PM   #12
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I don't have any problem with the garlic getting bitter. But I might not cook my rice/onion/garlic mixture long enough for that to happen. I would say I let the rice get a light tan and the onion gets soft. But as always advice is appreciated and thanks for the input.
I was just trying to emphasize that IMHO to make really flavorful rice you need to fry it much longer than most people do. I watched Mama Ruiz cook her rice for years. Dark brown. Her's was the best rice ever!
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Old 03-08-2009, 07:59 PM   #13
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Looks wonderful, & I completely agree with & will use your subs.
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Old 03-08-2009, 08:10 PM   #14
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Sierra - I too would go with your suggestions. My mother made a very similar recipe, which I still make. The only difference is she would brown ground beef (and I now brown ground chicken or turkey) to make it more of a "meal in a bowl". I'm going to have to make this this week - I've definitely got a craving for it now!.
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Old 03-08-2009, 08:33 PM   #15
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Sierra - I too would go with your suggestions. My mother made a very similar recipe, which I still make. The only difference is she would brown ground beef (and I now brown ground chicken or turkey) to make it more of a "meal in a bowl". I'm going to have to make this this week - I've definitely got a craving for it now!.
My wife loves "one pot" meals. And since I aim to please, I make lots of them. One is very similar to your mom's. It is a winner. You can also add any leftovers you have in the fridge and invite the neighbors.
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Old 03-08-2009, 08:37 PM   #16
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Oh goodness - basic Spanish Rice makes a terrific base for all sorts of one-pot meals. I frequently add some frozen peas, cooked sliced sausages, cooked shrimp, sliced boneless skinless chicken, ground turkey, etc., etc. The list is virtually endless.
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Old 03-08-2009, 08:55 PM   #17
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Oh goodness - basic Spanish Rice makes a terrific base for all sorts of one-pot meals. I frequently add some frozen peas, cooked sliced sausages, cooked shrimp, sliced boneless skinless chicken, ground turkey, etc., etc. The list is virtually endless.
You are exactly right. And since we also love legumes, the varieties are endless. Oh, did I mention, I love spices?
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Old 03-08-2009, 09:05 PM   #18
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Of course!! Beans nearly always work their way into the equation here as well!!
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Old 03-08-2009, 09:21 PM   #19
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I cannot wrap my head around beans in Spanish rice

I make other rice dishes where I do add black beans or black-eyed peas, and virtually, have the same ingredients - it's just not called Spanish Rice. I have to call it something else
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Old 03-08-2009, 09:37 PM   #20
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Another nice addition I like to Spanish Rice? Artichoke hearts - either the marinated or drained canned. Delicious!
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