My family would like me to try to duplicate the rice you get at some Mexican restaurants - the rice that is yellow with maybe a speckle of veggies (onion, pepper, carrot or corn would be O.K.), but no tomatoes. Any ideas would be so appreciated!
BreezyCooking said:Actually, Zatarains makes a darn good yellow rice mix. Has onions, red & green bell peppers, & light seasoning. And best of all - not salty, like most commercial rice mixes.
I've used it many times as a base for quick Spanish paella-type seafood dishes or as a side for enchiladas.
Who we need here is Michael in FtW.Anyone have info about the origins of it?
PytnPlace said:My family would like me to try to duplicate the rice you get at some Mexican restaurants - the rice that is yellow with maybe a speckle of veggies (onion, pepper, carrot or corn would be O.K.), but no tomatoes. Any ideas would be so appreciated!
I don't about the stuff at work or anything store-bought but homemade is also decidedly red. If you use it like you would use any other oil to make a pilaf type dish, the rice will be yellow.college_cook said:Thanks everyone, for my question about the origins of the dish.
I know some of you mentioned achiote could be used for a yellowish color, but the only achiote oil I have ever seen is the stuff we use at work, and it is decidedly red. Can it come in both colors?
I don't look for, and wouldn't buy, achiote oil. Look for the seeds in the spice section. Check the Mexican spice section if there is one. They put you in mind of reddish brown colored, pencil eraser sized, pyramid shaped seeds and would be called achiote or annatto seeds. I think the Daisy link in my earlier post listed olive oil. Personally, I use canola oil because I keep it in the ice box for a long time and I don't like it to separate.college_cook said:Thanks everyone, for my question about the origins of the dish.
I know some of you mentioned achiote could be used for a yellowish color, but the only achiote oil I have ever seen is the stuff we use at work, and it is decidedly red. Can it come in both colors?
BreezyCooking said:Thanks for that recipe Boufa06. It's funny that in all the Mexican cookbooks I have, not one seems to have an easy "basic" recipe for Mexican rice.
If I can scare up my saffron, I'll definitely be trying your recipe to accompany my next batch of enchiladas!!