Michael - I made your wonder Mexican Rice!

[cheezz]

I incorporated your changes/additions and it was perfectly cooked... I LOVED the crusty stuff on the bottom smileys/smile.gif

The only change I would make is to roast and peel the Anaheim chiles next time. I used them raw and the skins were too tough and chewy.

What a great tasting rice dish - thanks!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=3136

 

[marilynfl]

FYI: this also freezes well.

 

[michael-in-phoenix]

Glad you enjoyed it, cheezz. Since I switched to a 5 1/2 quart, straight-sided...

...skillet, we've been enjoying it much more! Others on this board pointed out that a pan that is wide and about 3" tall at the sides will cook rice up fluffy every time. They were right.

Michael

 

[cheezz]

I did the towel-under-the-lid thing and it was perfect! Thanks for the freezing tip, Marilyn!

 

[judy-mass]

I did my wn take on this tonight.....

using tomatoes from tha garden, chilies also from the garden, then topping the whole bit with cherry tomatoes that I had roasted last night.
Mahvelous supper!