julesthegolfer
Cook
Can anyone make the rice you get in standard Mexican restaurants- sort of reddish and sort of dry? Not a lot of flavors.
Thanks
Thanks
My friend, who lives in Mexico, does her rice this way... and cooks it the regular way.
Sorry if it I cannot explain myself well.......I hope you understand what I am trying to say
Kayelle-- off the subject of the rice for a second . Just a note on your tomato paste, I can never find it in the tube in my area, What i do is - I brought a ice cube trays and divide the can up into tablespoon and place into the ice cube tray, when frozen take out and put in a freezer bag. works out great. I also do this with limes and lemons when the store has them on sale. zest them all and put one lemon zest into each ice cube department and then i juice them and put the juice of one lemon into the ice cube dept. the last thing is make sure you don't use the trays for anything else. i forgot and made ice - came out with a tomato taste.
By the way thanks for the recipe going to try it this week.
My mother used to work in a kitchen. To make a lot of rice this is what they did. Cook rice a nite before, just like you would for chinese fried rice. Undecook slightly. sautee some onions and red bell peppers. Fry the rice in a little bit of oil, add sauteed stuf and a spoon or two of tomatoe paste. If you like it spicy add some hot sause to it. Done.
They would have all ingredients prpared and then they would fry as much as they needed according to orders.
I said slightly undercoked. The liquid is in tomato sause. And I do it all the time when I make fried rice or this so called "mexican" rice. When you add liquid during frying rice sucks it in and taste just perfect.
I probably should mention that by "undrcook" I mean about 2 minutes less than normal. Like for example I know that rice I use cooks exactly 20 minutes after boiling, so I cook for 18 minutes.
I said slightly undercoked. The liquid is in tomato sause. And I do it all the time when I make fried rice or this so called "mexican" rice. When you add liquid during frying rice sucks it in and taste just perfect.
I probably should mention that by "undrcook" I mean about 2 minutes less than normal. Like for example I know that rice I use cooks exactly 20 minutes after boiling, so I cook for 18 minutes.