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Date: Thu, 07 Oct 93 05:44:56 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)


I make Spanish Rice (Mexican-style rice) at home all the time. If you have a rice cooker (in Hawaii 99% must) then just put in your favorite rice, wash it at least four times (place rice in the cooking container, fill with cold water, stir it gently with your hand a few times, pour out the water, repeat) and then add 2/3 salt free (or low-salt) tomato juice or V8, 1/3 water to the amount needed to cook. A simple rule of thumb is to cover the rice with water and then have enough additional water to come to the first joint of your index finger while the tip of your finger gently touches the rice.

Here's my recipe for Spanish/Mexican rice:

2 cups calrose (medium grain) white rice
1 cup brown rice
2 cups Salt-free or low-salt tomato juice or V8
1 cup water (see note for correct proportions)
1/4 cup dried chopped onions
2 teaspoons dried oregano flakes
2 teaspoons cumin powder
1 tablesoon Tuong Ot Sriracha (this is the serrano chili

sauce in the clear plastic bottle made by Huy Fong Foods, Rosemead, CA (818-286-8328) found in most Asian grocers)

1 tablespoon garlic powder (or 2 tblspn fresh)
1 tablespoon vegetarian bullion liquid concentrate 1/4 cup chopped green bell pepper (optional)*
1/4 cup finely chopped celery (optional)*

Cook as you normally would prepare rice, allow some extra time to sit covered after cooking (at least 30 min) for the brown rice to become tender (but still chewy)

I usually omit these options, but sometimes add for variety or to be like a particular style I'm trying to emulate. You could add other vegetables and make it into a rissoto.

I've made it with 100% brown rice, it's a fine dish, but it doesn't taste like a typical restaurant Spanish/Mexican rice.


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