ISO: ISO Spanish or Mexican Rice to serve with the carnitas. A "dry" version, not saucy please.
- Thread starter angak
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In Search Of:
How about Marbalet's from Gail's? Rec: Blue-Ribbon Winning Spanish Rice
You can make it as dry as you'd like, by the amount of canned tomatoes you add.
Marbalet says:
Dean Waidlach of Topeka, Kansas won the blue ribbon at the Kansas Mid-America Fair for this Spanish Rice recipe.
I used a 1 pound can of tomatoes for this recipe, but, as you can see below, his recipe says No. 303 can tomatoes-does anyone know what that size of can that actually is? I think I might be adding the wrong amount of tomatoes.
Also, recipes say No. 2 can and no weight listed. Thanks, in advance, for anyone that knows the answer to this!
Ingredients:
2 cups ground beef
1 diced medium onion
2 1/2 cups steamed rice
1/2 diced mango pepper*
1/2 cup finely chopped celery
No 3. can tomatoes
salt and pepper, to taste
Fry beef and onion slowly together. Put all ingredients together in buttered 12" X 8" X 2" pan. Bake at 350F for 1 hour 30 minutes. Serves 8
*I never had a mango pepper, so I just diced half of a small sweet green bell pepper, seeded, of course.
http://www.geocities.com/marbalet2000
You can make it as dry as you'd like, by the amount of canned tomatoes you add.
Marbalet says:
Dean Waidlach of Topeka, Kansas won the blue ribbon at the Kansas Mid-America Fair for this Spanish Rice recipe.
I used a 1 pound can of tomatoes for this recipe, but, as you can see below, his recipe says No. 303 can tomatoes-does anyone know what that size of can that actually is? I think I might be adding the wrong amount of tomatoes.
Also, recipes say No. 2 can and no weight listed. Thanks, in advance, for anyone that knows the answer to this!
Ingredients:
2 cups ground beef
1 diced medium onion
2 1/2 cups steamed rice
1/2 diced mango pepper*
1/2 cup finely chopped celery
No 3. can tomatoes
salt and pepper, to taste
Fry beef and onion slowly together. Put all ingredients together in buttered 12" X 8" X 2" pan. Bake at 350F for 1 hour 30 minutes. Serves 8
*I never had a mango pepper, so I just diced half of a small sweet green bell pepper, seeded, of course.
http://www.geocities.com/marbalet2000
Here's Michael's recipe, you can't go wrong with this, I've made a similar version for years.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3136
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3136
Rec: Mexican Rice This one from Cook's Illustrated is very similar, also really good.
Mexican Rice
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.
Serves 6-8 as a side dish 2 ripe tomatoes (about 12 ounces), cored and quartered
1 medium onion , preferably white, peeled, trimmed of root end,and quartered
3 medium jalapeño chiles
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 cups low-sodium chicken broth (or vegetable broth)
1 tablespoon tomato paste
1 1/2 teaspoons table salt
1/2 cup minced fresh cilantro leaves
1 lime , cut into wedges for serving
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
Mexican Rice
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.
Serves 6-8 as a side dish 2 ripe tomatoes (about 12 ounces), cored and quartered
1 medium onion , preferably white, peeled, trimmed of root end,and quartered
3 medium jalapeño chiles
2 cups long grain white rice
1/3 cup canola oil
4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons)
2 cups low-sodium chicken broth (or vegetable broth)
1 tablespoon tomato paste
1 1/2 teaspoons table salt
1/2 cup minced fresh cilantro leaves
1 lime , cut into wedges for serving
1. Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside.
2. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water.
3. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
4. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.
My friend gave me this recipe years ago and it is so good
Mexican Rice
Serving Size : 4
1/2 cup Rice,White,Enriched,Raw
1/4 cup Bacon Fat
1/4 cup Onions,Raw,Chopped -- chopped
1/2 clove Garlic,Clove,Raw -- minced
1/4 cup Green Peppers,Sweet,Fresh,Seeded -- chopped
1 1/2 cups Tomatoes,Canned,With Liquid
Salt
Saute the rice, onions, garlic and green pepper in the bacon drippings until the rice is golden. Then add tomatoes and juice to the rice. Cover and simmer for 30 min. If rice begins to appear too dry, add a little water.
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NOTES : A standard accompaniment for any Mexican meal.
Mexican Rice
Serving Size : 4
1/2 cup Rice,White,Enriched,Raw
1/4 cup Bacon Fat
1/4 cup Onions,Raw,Chopped -- chopped
1/2 clove Garlic,Clove,Raw -- minced
1/4 cup Green Peppers,Sweet,Fresh,Seeded -- chopped
1 1/2 cups Tomatoes,Canned,With Liquid
Salt
Saute the rice, onions, garlic and green pepper in the bacon drippings until the rice is golden. Then add tomatoes and juice to the rice. Cover and simmer for 30 min. If rice begins to appear too dry, add a little water.
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NOTES : A standard accompaniment for any Mexican meal.
steve2-in-la
Well-known member
REC: Green Chile Pilaf
Brought this to a Cinco De Mayo pot-luck last weekend to serve under Short Ribs in Chipotle and Green Chile sauce. Big hit and EEEE-ZY!
Green Chile Pilaf
4 Tbsp OLIVE OIL
½ stick UNSALTED BUTTER
1 cup diced ONION
6 cups JASMINE RICE
8 cups WATER or CHICKEN STOCK (or a combination of the two)
2 8 oz. cans DICED ROASTED GREEN CHILES
1 cup grated MANCHEGO CHEESE (or JACK, CHEDDAR of FETA)
Coarsely chopped CILANTRO (for garnish)
Heat butter and olive oil in a large pot. Add onion and sauté until translucent. Add rice and toss until covered in oil and slightly toasted.
Add liquid and green chiles in their juices. Bring to a boil, cover and cook until done, about 20 minutes. Turn off the heat and let rice sit for 10 minutes.
Uncover rice and gently fluff. Fold in cheese, top with cilantro and serve.
Brought this to a Cinco De Mayo pot-luck last weekend to serve under Short Ribs in Chipotle and Green Chile sauce. Big hit and EEEE-ZY!
Green Chile Pilaf
4 Tbsp OLIVE OIL
½ stick UNSALTED BUTTER
1 cup diced ONION
6 cups JASMINE RICE
8 cups WATER or CHICKEN STOCK (or a combination of the two)
2 8 oz. cans DICED ROASTED GREEN CHILES
1 cup grated MANCHEGO CHEESE (or JACK, CHEDDAR of FETA)
Coarsely chopped CILANTRO (for garnish)
Heat butter and olive oil in a large pot. Add onion and sauté until translucent. Add rice and toss until covered in oil and slightly toasted.
Add liquid and green chiles in their juices. Bring to a boil, cover and cook until done, about 20 minutes. Turn off the heat and let rice sit for 10 minutes.
Uncover rice and gently fluff. Fold in cheese, top with cilantro and serve.
steve2-in-la
Well-known member
Karen, right here, I guess. REC: Short Ribs with Chipotle & Green Chile Sauce
This recipe came from the January, 2003 issue of Bon Appetit. Been making it ever since. It's easy and REALLY tasty.
Beef Short Ribs in Chipotle & Green Chile Sauce
(Pick well-trimmed ribs with a thick solid portion of meat on the bone.)
1 tsp SALT
1 tsp FRESHLY GROUND BLACK PEPPER
1 tsp GROUND CUMIN
1 tsp RED CHILI POWDER
½ tsp GROUND CORIANDER
8 3-inch-long MEATY BEEF SHORT RIBS
2 Tbsp OLIVE OIL
1½ cups CHOPPED ONION
6 large GARLIC CLOVES, minced
1 large fresh PASILLA CHILE, chopped (*my addition)
1 14-ounce can LOW-SALT CHICKEN BROTH
1 cup drained CANNED DICED TOMATOES (*me, again. Reserve juice for later)
¼ cup FRESH LIME JUICE
1½ Tbsp chopped CANNED CHIPOTLE CHILES
3 large fresh ANAHEIM CHILES, stemmed, seeded, cut into ¼ “thick rings
Chopped FRESH CILANTRO
LIME WEDGES
Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, (chopped pasilla, reserved tomato juice) and chipotle chiles. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1½ hours.
Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated. Skim off fat cap before reheating.)
Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10-15 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges. Serve atop white rice, green chile pilaf, mashed potatoes with manchego cheese or alongside chunks o’ French (sorry “Freedom”) bread. Makes 4-6 servings
http://www.epicurious.com/recipes/recipe_views/views/107644
This recipe came from the January, 2003 issue of Bon Appetit. Been making it ever since. It's easy and REALLY tasty.
Beef Short Ribs in Chipotle & Green Chile Sauce
(Pick well-trimmed ribs with a thick solid portion of meat on the bone.)
1 tsp SALT
1 tsp FRESHLY GROUND BLACK PEPPER
1 tsp GROUND CUMIN
1 tsp RED CHILI POWDER
½ tsp GROUND CORIANDER
8 3-inch-long MEATY BEEF SHORT RIBS
2 Tbsp OLIVE OIL
1½ cups CHOPPED ONION
6 large GARLIC CLOVES, minced
1 large fresh PASILLA CHILE, chopped (*my addition)
1 14-ounce can LOW-SALT CHICKEN BROTH
1 cup drained CANNED DICED TOMATOES (*me, again. Reserve juice for later)
¼ cup FRESH LIME JUICE
1½ Tbsp chopped CANNED CHIPOTLE CHILES
3 large fresh ANAHEIM CHILES, stemmed, seeded, cut into ¼ “thick rings
Chopped FRESH CILANTRO
LIME WEDGES
Mix first 5 ingredients in bowl; sprinkle all over short ribs. Place ribs on plate; cover and chill 1 hour or up to 1 day.
Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add half of ribs and brown on all sides, about 9 minutes; transfer to plate. Repeat with remaining ribs. Reduce heat to medium. Add onion and garlic to same pot; cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add broth and bring to boil, scraping up browned bits. Add tomatoes, lime juice, (chopped pasilla, reserved tomato juice) and chipotle chiles. Return ribs to pot, meaty side down, in single layer. Bring to boil; cover and cook in oven until ribs are just tender, about 1½ hours.
Remove pot from oven. Tilt pot; spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes. (Can be made 1 day ahead. Cool 30 minutes, refrigerate uncovered until cold, then cover and keep refrigerated. Skim off fat cap before reheating.)
Bring ribs to simmer over medium heat; add chili rings. Simmer until chilies soften, about 10-15 minutes. Transfer ribs and sauce to large bowl. Sprinkle with cilantro; garnish with lime wedges. Serve atop white rice, green chile pilaf, mashed potatoes with manchego cheese or alongside chunks o’ French (sorry “Freedom”) bread. Makes 4-6 servings
http://www.epicurious.com/recipes/recipe_views/views/107644
Cilantro Rice might be what you need...not saucy at all but very flavorful...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=39612
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=39612
dawn_mo
Well-known member
This is a nice change from rice. REC: Sopa Seca de Fideo (vermicelli with vegetables)
* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.
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* Exported from MasterCook *
Sopa Seca de Fideo (vermicelli with vegetables)
Recipe By :Sunset Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Latin American Pasta
Amount Measure Ingredient -- Preparation Method
8 ounces coiled vermicelli
2 tablespoons butter
3 tablespoons salad oil
1 medium onion -- chopped
2 cloves garlic -- minced
2 anaheim chili pepper -- chopped
or
4 ounces diced canned chiles
1 pound tomatoes -- chopped
1 teaspoon dry oregano leaves -- crumbled
1 cup fresh or frozen peas
2 cups chicken stock or broth
Place noodles in a plastic bag, arranging in one layer. With a rolling pin, break into small pieces, set aside.
Heat butter and oil in a large pot or frying pan (with a lid). When butter is melted, add onion, garlic and chiles and cook, stirring until soft (about 5 minutes). Add noodles and stir well' continue to cook, stirring constantly, for 2 more minutes. Add tomatoes, oregano, peas and broth and bring to a boil Reduce heat cover and simmer until liquid is absorbed (about 15 minutes). Season to taste with salt and pepper.
Dnote: I subbed 8 ounces tomato sauce for the tomatoes. Doubled the oregano. Added a bit more broth. Added one bunch of chopped cilantro leaves. Finished it up with about 1/4-1/2 cup finely grated parmesan or romano cheese.
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Dawn, I wondered that too. A trip to the market today to look at beef
to see what I could substitute. Beef stew is one option, however I ended up getting a London Broil, because I know the meat is tasty, lean, and I can cook it until tender. The short ribs are just too fatty for me.
to see what I could substitute. Beef stew is one option, however I ended up getting a London Broil, because I know the meat is tasty, lean, and I can cook it until tender. The short ribs are just too fatty for me.
Ang, this does not have a Spanish name but main flavour is cilantro. It is outstanding.
I've posted it in the past but it does merit a repost.
Green Herb Rice (Sabzi Polow) Persian Style
“Secrets of Cooking - Armenian/Lebanese/Persian” by Linda Chirinian
Note: 3 hours soaking required
1 steamed rice recipe (below)
1 cup freshly chopped flat leaf parsley
1 cup chopped dill
1 cup snipped garlic chives or fresh spinach (I prefer spinach)
1 cup freshly chopped cilantro
I teaspoon dried crushed fenugreek
1 cloves garlic minced (optional)
14 T. butter
Salt to taste
1. Prepare steamed rice according to recipe.
2. Mix parsley, dill chives or spinach, cilantro, fenugreek and garlic together. Set aside.
3. Melt 2 T. butter in a 4 quart saucepan, swirling to coat bottom of pan. Spoon ½ of rice into saucepan, lightly. Salt top of rice. Cover with half of herb mixture. Spoon half of remaining rice over herbs and salt light. Add remainder of herb mixture. Top with remaining rice. Keep ingredients mounded high in centre so steam can circulate. Sprinkle 1/4 cup water over rice. Slice remaining 12 T. Butter, place over rice. Cover rice with waxed paper. Cover tightly. (I use a teflon coated, high-sided pan with perfect results, no sticking, easy to clean.)
4. Cook over med-high heat 5 minutes. Reduce to low. Cook for 30 min or until rice is soft and fluffy.
Steamed Rice (Chelo)
3 c. Basmati rice
3 T. coarse sea salt
6 T. butter
1. Wash rice in a strainer under cold running water, raking with fingers until water runs clear. Drain and cover rice with enough warm water to come 3 inches above rice. Sprinkle with 1 ½ T. sea salt. Set aside to soak at least 3 hours. Rice may be soaked 24 hours. Drain before cooking.
2. Bring 3 ½ quarts water to a rolling boil in 6 quart saucepan. Add remaining 1 ½ T. salt and drained rice. Stir to loosen lumps of rice. Return to a rolling boil, cook 4 minutes or until rice is just firm. Drain and rinse under warm water.
I've posted it in the past but it does merit a repost.
Green Herb Rice (Sabzi Polow) Persian Style
“Secrets of Cooking - Armenian/Lebanese/Persian” by Linda Chirinian
Note: 3 hours soaking required
1 steamed rice recipe (below)
1 cup freshly chopped flat leaf parsley
1 cup chopped dill
1 cup snipped garlic chives or fresh spinach (I prefer spinach)
1 cup freshly chopped cilantro
I teaspoon dried crushed fenugreek
1 cloves garlic minced (optional)
14 T. butter
Salt to taste
1. Prepare steamed rice according to recipe.
2. Mix parsley, dill chives or spinach, cilantro, fenugreek and garlic together. Set aside.
3. Melt 2 T. butter in a 4 quart saucepan, swirling to coat bottom of pan. Spoon ½ of rice into saucepan, lightly. Salt top of rice. Cover with half of herb mixture. Spoon half of remaining rice over herbs and salt light. Add remainder of herb mixture. Top with remaining rice. Keep ingredients mounded high in centre so steam can circulate. Sprinkle 1/4 cup water over rice. Slice remaining 12 T. Butter, place over rice. Cover rice with waxed paper. Cover tightly. (I use a teflon coated, high-sided pan with perfect results, no sticking, easy to clean.)
4. Cook over med-high heat 5 minutes. Reduce to low. Cook for 30 min or until rice is soft and fluffy.
Steamed Rice (Chelo)
3 c. Basmati rice
3 T. coarse sea salt
6 T. butter
1. Wash rice in a strainer under cold running water, raking with fingers until water runs clear. Drain and cover rice with enough warm water to come 3 inches above rice. Sprinkle with 1 ½ T. sea salt. Set aside to soak at least 3 hours. Rice may be soaked 24 hours. Drain before cooking.
2. Bring 3 ½ quarts water to a rolling boil in 6 quart saucepan. Add remaining 1 ½ T. salt and drained rice. Stir to loosen lumps of rice. Return to a rolling boil, cook 4 minutes or until rice is just firm. Drain and rinse under warm water.