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Old 01-06-2016, 02:05 PM   #11
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Mexican Rice and Beans as you would find in a recipe help

Sauteeing the rice is a great idea, Cheryl. I've done that with fideo (tiny Mexican pasta) for soup, it does bring out a good flavor. Hadn't tried it with rice, but will next time!
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Old 01-06-2016, 02:05 PM   #12
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I will take a guess at what they are doing.

Slightly browning the rice in oil.
Adding purred tomato (out of a can), chicken bullion powder (the kind loaded with MSG) and water.
Cover and cook

For the beans
Cook beans until soft and reduce liquid, season with salt. Heat oil in pan add beans and mash with a bean masher.
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Old 01-06-2016, 02:05 PM   #13
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Originally Posted by Dawgluver View Post
The addition of Sazón Goya con Azafran (saffron) will Mexican-up rice and beans. It's basically MSG with other seasonings, is vegan, and will give a bit of orangey color to rice. Comes in a box of small packets.

This is what I also think is commonly used.

They also make it with annatto which is a more traditional latin spice that makes everything yellow.
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Old 01-06-2016, 02:10 PM   #14
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Originally Posted by jennyema View Post
This is what I also think is commonly used.

They also make it with annatto which is a more traditional latin spice that makes everything yellow.

Just looked in my Goya box, I combined the annatto packets with the ones with saffron, so I have some of both!
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Old 01-06-2016, 02:31 PM   #15
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Here's an article about Mexican white cheeses. Sometimes we get dishes with big crumblies sprinkled on top and sometimes long melty threads. Neither kind is as thick as cheese on pizza, just some for garnish.

At home I tend to use Monterey Jack.

Cooking with Cotija, Queso Fresco, and Other Mexican Cheeses | - Cinco de Mayo | Epicurious.com
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Old 01-06-2016, 02:35 PM   #16
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Larry, I also like the Mexican Rice just as you described. Mexican rice is nothing like Spanish rice.

Here's what I said back in 2010 about it..

Quote:
My friend owns a Mexican restaurant and I could never get it just right until she taught me how. Add a tablespoon of vegetable oil to a sauce pan, and saute one cup of dry rice for a minute or two. Add 1 and 3/4 cups of water, 2 tablespoons of tomato paste, 1 tsp. of cumin, and 1/2 tsp of salt. Stir and bring to the boil. Cover, and cut heat to the lowest flame. Let it simmer for 15 min. Fluff with a fork. Perfect Mexican rice.
Do not try to substitute any other tomato product.....it just won't work.
BTW, I buy tomato paste in a tube rather than by the can. It's always ready for this recipe, and others, in the fridge without opening a whole can.
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Old 01-06-2016, 02:42 PM   #17
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Kayelle, I usually have a tube of tomato paste in my fridge.
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Old 01-06-2016, 02:46 PM   #18
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Originally Posted by Whiskadoodle View Post
Here's an article about Mexican white cheeses. Sometimes we get dishes with big crumblies sprinkled on top and sometimes long melty threads. Neither kind is as thick as cheese on pizza, just some for garnish.

At home I tend to use Monterey Jack.

Cooking with Cotija, Queso Fresco, and Other Mexican Cheeses | - Cinco de Mayo | Epicurious.com

Nice article, Whiska. Thanks!
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Old 01-06-2016, 02:49 PM   #19
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Quote:
Originally Posted by Dawgluver View Post
Sauteeing the rice is a great idea, Cheryl. I've done that with fideo (tiny Mexican pasta) for soup, it does bring out a good flavor. Hadn't tried it with rice, but will next time!
It really is crucial step to an end result of fluffy rice. Something to do with sealing the grains, so they don't burst and release as much starch. I sauté all rice in a tiny bit of oil before cooking it, not just with Mexican rice. Fluffy every time!
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Old 01-06-2016, 02:52 PM   #20
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Whisk, thanks for posting that link - great info there!
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Mexican Rice and Beans as you would find in a recipe help Inspired by the stuffed pepper thread, I go a few questions about Mexican Rice and Beans , as you would find in a restaurant ( or at least my restaurant). Id like to duplicate them as close as possible. Heres the description. [B][U]Rice:[/U][/B] Rice is small thin grain Color is a pale reddish orange Its dry and flakey ( not soupy or saucey) Very bland, but in a good way ( almost keep it simple stupid) No obvious signs of vegetables or vegetable pieces ( such as onions, peppers or tomatoes) When Dissecting it, i did detect what looked like tomato paste, which was probably supposed to break down, but i managed to find some that didn't [B][U]Beans:[/U][/B] Mostly smooth ( with a few beans that escaped the food processor blades) No evidence of any other vegetables other than the beans bland, but in a good way always served with melted white bland cheese on top I make a Spanish rice, which is not as dry, and has the obvious onions and peppers in it , which is very good, but I'm looking more for the simple, mexican rice served in my local restaurant. Any recipes or help appreciated, even if not vegetarian Im aware of the use of lard ( not that I use it) so it won't come as a complete shock if some of your suggestions require it. Larry Larry 3 stars 1 reviews
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