1. Mexican Rice Recipe
    courtesy Emeril Lagasse, 2002

    2 tablespoons lard
    1/2 cup ground pork
    1/4 pound chorizo, halved lengthwise and cut into 1/4-inch pieces
    1/2 cup chopped white onions
    1/4 cup chopped green bell peppers
    2 teaspoons minced garlic
    2 cups long grain rice
    1 large tomato, peeled, seeded and chopped
    4 cups chicken stock, or water
    3/4 teaspoon salt
    1/2 teaspoon saffron
    1 teaspoon chopped fresh oregano leaves
    1 teaspoon chopped fresh cilantro leaves
    1/4 cup chopped green onions

    In a medium, heavy saucepan, heat the lard over medium-high heat. Add the pork and cook, stirring until no longer pink. Add the sausages and cook, stirring, for 1 minute. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt, and saffron, and stir well. Bring to a boil. Lower the heat to low, cover, and cook undisturbed until all the liquid is absorbed, about 20 minutes.
    Remove from the heat and let sit, covered, for 10 minutes. Uncover and fluff the rice with a fork. Add the oregano and cilantro, and stir to incorporate.

    Turn into a decorative bowl and garnish with the green onions. Serve immediately.

    Spanish Rice Casserole:
    Paella Recipe courtesy Derek Heim

    4 ounces chorizo, cut into brunoise
    2 ounces olive oil
    6 ounces Spanish onion, cut into brunoise
    4 cloves garlic, minced
    10 chicken bone-in thighs, quartered
    8 ounces tomatoes, peeled, seeded, and cut
    1/2 teaspoon Spanish paprika
    1 3/4 pounds long-grained rice, soaked in cool water for 30 minutes, then drained
    1 1/2 quarts chicken stock, heated to a boil
    Salt and ground pepper
    1/2 teaspoon saffron, soaked in 1 cup stock for 20 minutes
    3 (4-ounce) shell-on lobster tails, quartered
    10 snails, cleaned
    5 ounces squid, cleaned and sliced into thin rings
    10 small clams, scrubbed, opened, and upper shell removed
    5 ounces fresh pea pods, washed and trimmed

    Preheat oven to 200 degrees F.
    In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.

    Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.

    Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.

    Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.

    Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.

    Add pea pods to the pan and cook, covered for an additional 2 minutes.

    Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

  2. first you add 3 jalopenos then 2 cups of sugar beat that together then add five cups of water 3 cups of salt and a slice of salami and mix it together
    then pour that on some rice…….. 🙂

    half jaw
  3. Mexican rice
    1 c. uncooked long grain rice
    1/3 cup chopped onion
    3 tbsp. butter or margarine
    1 chicken bouillon cube
    1 3/4 cup hot water
    3/4 cup any flavor salsa
    1 2.3 oz canned sliced ripe olives drained
    2 tbsp. chopped green onion
    In a skillet, Saute rice and onions in butter tell onion is tender and rice is lightly browned, add bouillon cube; gradually add hot water and desired salsa. stirring just to mix cover and simmer 20. 25 minutes tell liquid is a absorbed, stir in olives and green onions. Makes 4 to 6 servings

    B C
  4. Here’s how my Mom made it and it was the best in the world to me, so it’s how I make it, too. The bacon gives it a WONDERFUL flavor. Sometimes I use a whole pound.

    Spanish rice

    10 slices bacon
    1 1/2 cups rice
    2 1/2 cups chicken broth
    1 cup plain tomato sauce
    3 cloves finely chopped garlic
    1/4 diced onion
    1/2 cup diced green pepper
    2 or 3 tablespoons bacon grease

    Cook the bacon until it’s crisp and remove it from the skillet and crumble it. Leave 2 or 3 tablespoons of the bacon grease in the skillet and use that to brown the onion, then add the green pepper and garlic and cook those a couple minutes. Then add the dry rice and cook that about 5 mintues until golden brown.

    Add in crumbled bacon, and slowly add the chicken broth and tomato sauce. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

  5. Mexican Rice

    3 tablespoons vegetable oil
    2/3 cup diced onion
    1 1/2 cups uncooked white rice
    1 cup chopped green bell pepper
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 1/2 (8 ounce) cans tomato sauce
    2 teaspoons salt
    1 clove garlic, minced
    1/8 teaspoon powdered saffron
    3 cups water

    In a large saucepan, heat vegetable oil over a medium-low heat. Place the onions in the pan, and saute until golden.
    Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, saffron, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 30 to 40 minutes, or until rice is tender. Stir occasionally.

    Spanish Rice

    2/3 cup uncooked instant rice
    2/3 cup chicken broth
    1/4 cup chopped green pepper
    2 tablespoons chopped celery
    2 tablespoons chopped onion
    1/8 teaspoon minced garlic
    2 tablespoons water
    1/2 cup chopped fresh tomato
    1/4 teaspoon seasoned salt
    1/8 teaspoon chili powder
    1/8 teaspoon pepper

    Cook rice according to package directions, using broth instead of water; set aside. In a small skillet, saute the green pepper, celery, onion and garlic in water until tender. Add the tomato, seasoned salt if desired, chili powder, pepper and cooked rice. Cook 3-4 minutes or until heated through.
    Nutritional Analysis: One 3/4 cup serving (prepared with reduced-sodium chicken broth and calculated without seasoned salt) equals 133 calories, trace fat (trace saturated fat), 0 cholesterol, 223 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch.


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  6. Spanish Rice
    1 Lb browned ground beef
    1 medium onion chopped
    ½ of a green pepper
    1-2 cloves of garlic
    1 tsp oregano
    1 tsp chili powder
    1 cup rice
    2½ cups water
    2 cans tomato sauce
    1 tsp mustard (optional)
    1 tsp salt
    Dash of pepper
    Cook for 25-30 minutes


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