Mexican/Spanish Rice with Taco Seasoning?

5 Comments

1. smile5844 says:

   September 21, 2009 at 6:58 am

   Go 4 it!
2. Frizz Dude says:

   September 21, 2009 at 6:58 am

   Haha, go ahead.

   http://answers.yahoo.com/question/index;_ylt=AuqMIMMWiIS91.yW1UCHERzsy6IX;_ylv=3?qid=20080512185619AAU7vgK
3. Nathalie K says:

   September 21, 2009 at 6:58 am

   yes…adding salsa is nice to

   home made taco seasoning(sans the msg)
   1 teaspoon of salt
   2 tablespoons of chili power
   2 tablespoons of paprika
   1 teaspoon Cumin
   1 tsp Garlic powder
   mix with 2 c water and 1 c rice…bring to a boil then turn down to a simmer for about 20 mins…
4. smdiner says:

   September 21, 2009 at 6:58 am

   Instead of the chicken bouillon cube use taco seasoning

   2 cups rice (I USE LAVENDER INFUSED AND IT DOES MAKE A BIG DIFFERENCE)
   1/4 cup vegetable oil
   1-2 tomato, coarsley chopped
   1 small onion, coarsly chopped
   2 cloves garlic
   1 chicken bouillon cube
   1/2 tablespoon salt
   1 can mixed vegetables (optional)
   4 cups water

   1. RINSE RICE UNDER COLD WATER UNTIL WATER BEGINS TO RUN CLEAR OF STARCH.
   2. IN SAUCEPAN OR LARGE SKILLET W/ LID (PREFERABLY NON-STICK) HEAT OIL OVER MEDIUM HEAT ADD DRAINED RICE AND FRY UNTIL LIGHTLY BROWNED, ABOUT 5 MINUTES, STIRRING OCCASIONALLY TO PREVENT BURNING IN THE MEANTIME ADD NEXT 5 INGREDIENTS (NOT MIXED VEG) TO A BLENDER AND BLEND UNTIL SMOOTH WHEN RICE IS DONE FRYING DRAIN EXCESS OIL.
   3. ADD TOMATOE PUREE TO RICE AND CONTINUE FRYING ABOUT 5 MORE MINUTES, STIRRING FREQUENTLY TO PREVENT BURNING ADD WATER AND STIR TO SEPARATE LUMPS OF RICE.
   4. TASTE BROTH TO CHECK FOR SALT, IT SHOULD ALMOST TASTE TOO SALTY BECAUSE THE RICE WILL SOAK UP A LOT OF SALT AND STILL COME OUT BLAND DRAIN CAN OF VEGETABLES (OR CAN PEAS AND CARROTS) AND ADD TO BROTH.
   5. STIR.
   6. BRING TO BOIL.
   7. COVER AND LOWER FLAME TO LOW AND COOK FOR 20 MINUTES OR UNTIL ALL BROTH IS ABSORBED- DO NOT LIFT LID FOR 20 MINUTES!
   8. THIS WAS MY MAJOR MISTAKE WHEN I WAS LEARNING TO MAKE THIS DISH.
   9. I WOULD CHECK IT HALFWAY THROUGH AND ALL THE STEAM WOULD ESCAPE.
5. Rhapsody616 says:

   September 21, 2009 at 6:58 am

   it will give your recipe some dimensions.

   Ingredients

   * 2 Tbsp. oil
   * 1-1/2 cups rice
   * 2 cloves garlic
   * 3 cups chicken or vegetable broth
   * 1/3 cup fresh salsa (see note below)

   Directions

   1. Heat oil in a saucepan. Add rice and stir until rice starts to turn a little bit white or even a bit brown. Add garlic, cook briefly, then pour in broth and salsa. Bring to a boil, then lower heat to simmer, cover pot, and cook for 25 minutes. Let sit for about 5 minutes longer off the heat before serving.
   2. Note: This is best with an uncooked tomato salsa. The stuff you get in a jar in the supermarket will work too, but the flavor of a fresh salsa is really outstanding! I am fortunate to have a local store that makes a really tasty salsa, but if you can find a recipe that uses just tomato, onion, garlic, jalapeno, and lemon/lime juice, all blended in the blender, that would be a good way to go too.