larry_stewart
Master Chef
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.
Rice:
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
Beans:
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
Id like to duplicate them as close as possible.
Heres the description.
Rice:
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
Beans:
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