Thread: REC Mexican Rice

On Jul 16, 5:11*pm, Janet Bostwick <nos...@cableone.net> wrote:
> I know this isn't a traditional Mexican Rice but it is a pleasant side
> dish. *Really a variant of pilaf.

So why do you call it Mexican Rice?

> MEXICAN RICE
> Janet US
> 7/16/2011
> 1 cup uncooked long-grain rice
> 1/3 cup chopped onion
> 2 tablespoons butter
> *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ *cup
> chicken broth (if using broth, delete hot water)
> *1 ¾ cup hot water
> ½ cup salsa (I use Pace Picante)
> 1 can *(2.3 ounce) sliced ripe olives (I use whole olives and
> slice/chop them myself)
> 2 tablespoons chopped green onion
> In skillet, sauté rice and onion in butter until onion is tender and
> rice is lightly browned. *Add bouillon cube or chicken base, gradually
> add hot water and salsa, stirring just to mix. *Cover and simmer 20-25
> minutes until liquid is absorbed. *Stir in olives and green onion.
> Makes 4 to 6 servings

Mmmm. Bouillon cube and jarred Pace Picante. Did you get that off
page 2 of the food section of your local newspaper?

--Bryan

On Jul 16, 5:18*pm, Bryan <bryangsimm...@gmail.com> wrote:
> On Jul 16, 5:11*pm, Janet Bostwick <nos...@cableone.net> wrote:
>
> > I know this isn't a traditional Mexican Rice but it is a pleasant side
> > dish. *Really a variant of pilaf.
>
> So why do you call it Mexican Rice?
>
>
>
> > MEXICAN RICE
> > Janet US
> > 7/16/2011
> > 1 cup uncooked long-grain rice
> > 1/3 cup chopped onion
> > 2 tablespoons butter
> > *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ *cup
> > chicken broth (if using broth, delete hot water)
> > *1 ¾ cup hot water
> > ½ cup salsa (I use Pace Picante)
> > 1 can *(2.3 ounce) sliced ripe olives (I use whole olives and
> > slice/chop them myself)
> > 2 tablespoons chopped green onion
> > In skillet, sauté rice and onion in butter until onion is tender and
> > rice is lightly browned. *Add bouillon cube or chicken base, gradually
> > add hot water and salsa, stirring just to mix. *Cover and simmer 20-25
> > minutes until liquid is absorbed. *Stir in olives and green onion.
> > Makes 4 to 6 servings
>
> Mmmm. *Bouillon cube and jarred Pace Picante. *Did you get that off
> page 2 of the food section of your local newspaper?
>
> --Bryan

I was reading to see what you were gonna beat her up about, Bryan.
Nothing wrong with bouillon or Pace Picante sauce. Pace Medium was my
go-to salsa back when I used to buy salsa.

John Kuthe...

On 7/16/2011 4:11 PM, Janet Bostwick wrote:
> I know this isn't a traditional Mexican Rice but it is a pleasant side
> dish. Really a variant of pilaf.
> MEXICAN RICE
> Janet US
> 7/16/2011
> 1 cup uncooked long-grain rice
> 1/3 cup chopped onion
> 2 tablespoons butter
> *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ cup
> chicken broth (if using broth, delete hot water)
> *1 ¾ cup hot water
> ½ cup salsa (I use Pace Picante)
> 1 can (2.3 ounce) sliced ripe olives (I use whole olives and
> slice/chop them myself)
> 2 tablespoons chopped green onion


You lkft out the cumin!

gloria p

On Sat, 16 Jul 2011 15:18:45 -0700 (PDT), Bryan
<[email protected]> wrote:

>On Jul 16, 5:11*pm, Janet Bostwick <nos...@cableone.net> wrote:
>> I know this isn't a traditional Mexican Rice but it is a pleasant side
>> dish. *Really a variant of pilaf.
>
>So why do you call it Mexican Rice?
>
>> MEXICAN RICE
>> Janet US
>> 7/16/2011
>> 1 cup uncooked long-grain rice
>> 1/3 cup chopped onion
>> 2 tablespoons butter
>> *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ *cup
>> chicken broth (if using broth, delete hot water)
>> *1 ¾ cup hot water
>> ½ cup salsa (I use Pace Picante)
>> 1 can *(2.3 ounce) sliced ripe olives (I use whole olives and
>> slice/chop them myself)
>> 2 tablespoons chopped green onion
>> In skillet, sauté rice and onion in butter until onion is tender and
>> rice is lightly browned. *Add bouillon cube or chicken base, gradually
>> add hot water and salsa, stirring just to mix. *Cover and simmer 20-25
>> minutes until liquid is absorbed. *Stir in olives and green onion.
>> Makes 4 to 6 servings
>
>Mmmm. Bouillon cube and jarred Pace Picante. Did you get that off
>page 2 of the food section of your local newspaper?
>
>--Bryan

Well, Bryan, anyone with half a brain would simply substitute those
things to suit themselves. I did indicate subs for the bouillon
cube and I just assumed that if you had your own salsa you could
figure that part out. I'm sorry that was too tough for you.
For others who may not do much cooking, this is a starting point idea.
.. .how to change up a basic rice dish into anything you like.
Janet US

On Sat, 16 Jul 2011 16:37:22 -0600, "gloria.p" <[email protected]>
wrote:

>On 7/16/2011 4:11 PM, Janet Bostwick wrote:
>> I know this isn't a traditional Mexican Rice but it is a pleasant side
>> dish. Really a variant of pilaf.
>> MEXICAN RICE
>> Janet US
>> 7/16/2011
>> 1 cup uncooked long-grain rice
>> 1/3 cup chopped onion
>> 2 tablespoons butter
>> *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ cup
>> chicken broth (if using broth, delete hot water)
>> *1 ¾ cup hot water
>> ½ cup salsa (I use Pace Picante)
>> 1 can (2.3 ounce) sliced ripe olives (I use whole olives and
>> slice/chop them myself)
>> 2 tablespoons chopped green onion
>
>
>You lkft out the cumin!
>
>gloria p
Go for it!
Janet US

On Jul 16, 5:49*pm, Janet Bostwick <nos...@cableone.net> wrote:
> On Sat, 16 Jul 2011 15:18:45 -0700 (PDT), Bryan
>
>
>
> <bryangsimm...@gmail.com> wrote:
> >On Jul 16, 5:11 pm, Janet Bostwick <nos...@cableone.net> wrote:
> >> I know this isn't a traditional Mexican Rice but it is a pleasant side
> >> dish. Really a variant of pilaf.
>
> >So why do you call it Mexican Rice?
>
> >> MEXICAN RICE
> >> Janet US
> >> 7/16/2011
> >> 1 cup uncooked long-grain rice
> >> 1/3 cup chopped onion
> >> 2 tablespoons butter
> >> *1 chicken bouillon cube or 1 teaspoon chicken base or 1 cup
> >> chicken broth (if using broth, delete hot water)
> >> *1 cup hot water
> >> cup salsa (I use Pace Picante)
> >> 1 can (2.3 ounce) sliced ripe olives (I use whole olives and
> >> slice/chop them myself)
> >> 2 tablespoons chopped green onion
> >> In skillet, saut rice and onion in butter until onion is tender and
> >> rice is lightly browned. Add bouillon cube or chicken base, gradually
> >> add hot water and salsa, stirring just to mix. Cover and simmer 20-25
> >> minutes until liquid is absorbed. Stir in olives and green onion.
> >> Makes 4 to 6 servings
>
> >Mmmm. *Bouillon cube and jarred Pace Picante. *Did you get that off
> >page 2 of the food section of your local newspaper?
>
> >--Bryan
>
> Well, Bryan, anyone with half a brain would simply substitute those
> things to suit themselves. * *I did indicate subs for the bouillon
> cube and I just assumed that if you had your own salsa you could
> figure that part out. *I'm sorry that was too tough for you.
> For others who may not do much cooking, this is a starting point idea.

You're a veritable Sandra Lee.
*
> Janet US

--Bryan

On Jul 16, 5:25*pm, John Kuthe <johnkuth...@gmail.com> wrote:
> On Jul 16, 5:18*pm, Bryan <bryangsimm...@gmail.com> wrote:
>
>
>
> > On Jul 16, 5:11*pm, Janet Bostwick <nos...@cableone.net> wrote:
>
> > > I know this isn't a traditional Mexican Rice but it is a pleasant side
> > > dish. *Really a variant of pilaf.
>
> > So why do you call it Mexican Rice?
>
> > > MEXICAN RICE
> > > Janet US
> > > 7/16/2011
> > > 1 cup uncooked long-grain rice
> > > 1/3 cup chopped onion
> > > 2 tablespoons butter
> > > *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ *cup
> > > chicken broth (if using broth, delete hot water)
> > > *1 ¾ cup hot water
> > > ½ cup salsa (I use Pace Picante)
> > > 1 can *(2.3 ounce) sliced ripe olives (I use whole olives and
> > > slice/chop them myself)
> > > 2 tablespoons chopped green onion
> > > In skillet, sauté rice and onion in butter until onion is tender and
> > > rice is lightly browned. *Add bouillon cube or chicken base, gradually
> > > add hot water and salsa, stirring just to mix. *Cover and simmer 20-25
> > > minutes until liquid is absorbed. *Stir in olives and green onion.
> > > Makes 4 to 6 servings
>
> > Mmmm. *Bouillon cube and jarred Pace Picante. *Did you get that off
> > page 2 of the food section of your local newspaper?
>
> > --Bryan
>
> I was reading to see what you were gonna beat her up about, Bryan.
> Nothing wrong with bouillon or Pace Picante sauce. Pace Medium was my
> go-to salsa back when I used to buy salsa.

As a condiment.
>
> John Kuthe...

--Bryan

In article <[email protected]>,
Janet Bostwick <[email protected]> wrote:

> Well, Bryan, anyone with half a brain would simply substitute those
> things to suit themselves. I did indicate subs for the bouillon
> cube and I just assumed that if you had your own salsa you could
> figure that part out. I'm sorry that was too tough for you.
> For others who may not do much cooking, this is a starting point idea.
> . .how to change up a basic rice dish into anything you like.

Don't even bother with him. He's not worth the time you took typing.
I make something similar, using chicken broth and salsa. I often
include a pickled jalapeno (no stem) or two. You can add corn or
peppers or whatever else you like. It's pretty good. And it's
Mexican-ish. Certainly no less Mexican than what is often served in
Mexican restaurants.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Sat, 16 Jul 2011 16:05:00 -0700 (PDT), Bryan
<[email protected]> wrote:

>On Jul 16, 5:49*pm, Janet Bostwick <nos...@cableone.net> wrote:
>> On Sat, 16 Jul 2011 15:18:45 -0700 (PDT), Bryan
>>
>>
>>
>> <bryangsimm...@gmail.com> wrote:
>> >On Jul 16, 5:11 pm, Janet Bostwick <nos...@cableone.net> wrote:
>> >> I know this isn't a traditional Mexican Rice but it is a pleasant side
>> >> dish. Really a variant of pilaf.
>>
>> >So why do you call it Mexican Rice?
>>
>> >> MEXICAN RICE
>> >> Janet US
>> >> 7/16/2011
>> >> 1 cup uncooked long-grain rice
>> >> 1/3 cup chopped onion
>> >> 2 tablespoons butter
>> >> *1 chicken bouillon cube or 1 teaspoon chicken base or 1 cup
>> >> chicken broth (if using broth, delete hot water)
>> >> *1 cup hot water
>> >> cup salsa (I use Pace Picante)
>> >> 1 can (2.3 ounce) sliced ripe olives (I use whole olives and
>> >> slice/chop them myself)
>> >> 2 tablespoons chopped green onion
>> >> In skillet, saut rice and onion in butter until onion is tender and
>> >> rice is lightly browned. Add bouillon cube or chicken base, gradually
>> >> add hot water and salsa, stirring just to mix. Cover and simmer 20-25
>> >> minutes until liquid is absorbed. Stir in olives and green onion.
>> >> Makes 4 to 6 servings
>>
>> >Mmmm. *Bouillon cube and jarred Pace Picante. *Did you get that off
>> >page 2 of the food section of your local newspaper?
>>
>> >--Bryan
>>
>> Well, Bryan, anyone with half a brain would simply substitute those
>> things to suit themselves. * *I did indicate subs for the bouillon
>> cube and I just assumed that if you had your own salsa you could
>> figure that part out. *I'm sorry that was too tough for you.
>> For others who may not do much cooking, this is a starting point idea.
>
>You're a veritable Sandra Lee.
>*
>> Janet US
>
>--Bryan
Alas, not so. I don't have her money.
Janet US

On Jul 16, 3:49 pm, Janet Bostwick <nos...@cableone.net> wrote:

> Well, Bryan, anyone with half a brain would simply substitute those
> things to suit themselves. I did indicate subs for the bouillon
> cube and I just assumed that if you had your own salsa you could
> figure that part out. I'm sorry that was too tough for you.
> For others who may not do much cooking, this is a starting point idea.
> . .how to change up a basic rice dish into anything you like.

Friends who used to live in Baja on the Sea of Cortez made a rice dish
that was as you describe except that they added a small can of Veg-All
to the pot. They called it Beach Rice because it reflected how
relaxed (i.e., lazy) their life there was. -aem

Janet Bostwick wrote:
>
> I know this isn't a traditional Mexican Rice but it is a pleasant side
> dish. Really a variant of pilaf.
> MEXICAN RICE
> Janet US
> 7/16/2011
> 1 cup uncooked long-grain rice
> 1/3 cup chopped onion
> 2 tablespoons butter
> *1 chicken bouillon cube or 1 ¾ teaspoon chicken base or 1 ¾ cup
> chicken broth (if using broth, delete hot water)
> *1 ¾ cup hot water
> ½ cup salsa (I use Pace Picante)
> 1 can (2.3 ounce) sliced ripe olives (I use whole olives and
> slice/chop them myself)
> 2 tablespoons chopped green onion
> In skillet, sauté rice and onion in butter until onion is tender and
> rice is lightly browned. Add bouillon cube or chicken base, gradually
> add hot water and salsa, stirring just to mix. Cover and simmer 20-25
> minutes until liquid is absorbed. Stir in olives and green onion.
> Makes 4 to 6 servings

Perhaps call it "Salsa Rice", since it isn't Mexican. I recommend La
Costena salsas which are Mexican if you can find them.

On Sat, 16 Jul 2011 16:34:38 -0700 (PDT), aem <[email protected]>
wrote:

>On Jul 16, 3:49 pm, Janet Bostwick <nos...@cableone.net> wrote:
>
>> Well, Bryan, anyone with half a brain would simply substitute those
>> things to suit themselves. I did indicate subs for the bouillon
>> cube and I just assumed that if you had your own salsa you could
>> figure that part out. I'm sorry that was too tough for you.
>> For others who may not do much cooking, this is a starting point idea.
>> . .how to change up a basic rice dish into anything you like.
>
>Friends who used to live in Baja on the Sea of Cortez made a rice dish
>that was as you describe except that they added a small can of Veg-All
>to the pot. They called it Beach Rice because it reflected how
>relaxed (i.e., lazy) their life there was. -aem
>
That made a nice picture in my mind ) Perhaps I should have instead
given the basic pilaf recipe and then some suggested variations. Nah.
Too much work. Maybe some other time.
Janet US

On Sat, 16 Jul 2011 16:05:00 -0700 (PDT), Bryan
<[email protected]> wrote:

> You're a veritable Sandra Lee.

That's enough! Start posting recipes instead of vitriol for a change.
I bet you won't because you can dish it out, but you can't take it.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/16/2011 5:25 PM, John Kuthe wrote:
> I was reading to see what you were gonna beat her up about, Bryan.
> Nothing wrong with bouillon or Pace Picante sauce. Pace Medium was my
> go-to salsa back when I used to buy salsa.


I like Pace. I think Becca makes a Mexican style rice by sauteing the
rice and some onion, then cooking the rice in chicken stock. Somewhere
along the line, she adds some salsa and spices, etc. Pretty good stuff!

George L

On Jul 16, 6:17*pm, Ran e at Arabian Knits <arabiankn...@gmail.com>
wrote:
> In article <365427dnd0iagflrufr1pm2murkvnq9...@4ax.com>,
> *Janet Bostwick <nos...@cableone.net> wrote:
>
> > Well, Bryan, anyone with half a brain would simply substitute those
> > things to suit themselves. * *I did indicate subs for the bouillon
> > cube and I just assumed that if you had your own salsa you could
> > figure that part out. *I'm sorry that was too tough for you.
> > For others who may not do much cooking, this is a starting point idea.
> > . .how to change up a basic rice dish into anything you like. *
>
> * *Don't even bother with him. *He's not worth the time you took typing. *
> I make something similar, using chicken broth and salsa. *I often
> include a pickled jalapeno (no stem) or two. *You can add corn or
> peppers or whatever else you like. *It's pretty good. *

"It's pretty good" is pretty faint praise. "It's pretty good" is the
way I'd describe a recipe that didn't work.

> And it's Mexican-ish. *Certainly no less Mexican than what is often served in
> Mexican restaurants.

Boy, you must have some really crappy Mexican restaurants in your neck
o' the woods (or prairie). I don't frequent Mexican-ish restaurants
where they use jarred (or canned) salsas, or canned nacho cheese
sauce, and these days you can buy fresh jalapenos at freakin' Wal-
Mart. You don't have to resort to those vinegar preserved jarred
things they put on crappy nachos at the ballpark. Oh yeah. A lot of
folks think those nachos are "pretty good." They do match up "pretty
good" with a Bud Light.
I seriously doubt that you'd really be able to take pride in your
handicrafts if the best you could say about them was that they are
"pretty good." And hey, do you really knit with pure linen yarn? I
sure hope you don't use that mingled stuff
Oh, and I noticed that you had "Ham and Bean Soup" for "Linner" last
Sunday. You might want to consider a copy editor for your blog.
>
> Regards,
> Ranee @ Arabian Knits

--Bryan

George Leppla wrote:
>
> On 7/16/2011 5:25 PM, John Kuthe wrote:
> > I was reading to see what you were gonna beat her up about, Bryan.
> > Nothing wrong with bouillon or Pace Picante sauce. Pace Medium was my
> > go-to salsa back when I used to buy salsa.
>
> I like Pace. I think Becca makes a Mexican style rice by sauteing the
> rice and some onion, then cooking the rice in chicken stock. Somewhere
> along the line, she adds some salsa and spices, etc. Pretty good stuff!
>
> George L

Pace is ok, but I really like the La Costena salsas. More variety and
more authentic, actually made in Mexico.

On Sat, 16 Jul 2011 16:17:38 -0700, Ranée at Arabian Knits
<[email protected]> wrote:

>In article <[email protected]>,
> Janet Bostwick <[email protected]> wrote:
>
>> Well, Bryan, anyone with half a brain would simply substitute those
>> things to suit themselves. I did indicate subs for the bouillon
>> cube and I just assumed that if you had your own salsa you could
>> figure that part out. I'm sorry that was too tough for you.
>> For others who may not do much cooking, this is a starting point idea.
>> . .how to change up a basic rice dish into anything you like.
>
> Don't even bother with him. He's not worth the time you took typing.
>I make something similar, using chicken broth and salsa. I often
>include a pickled jalapeno (no stem) or two. You can add corn or
>peppers or whatever else you like. It's pretty good. And it's
>Mexican-ish. Certainly no less Mexican than what is often served in
>Mexican restaurants.
>
>Regards,
>Ranee @ Arabian Knits
>
>"She seeks wool and flax, and works with willing hands." Prov 31:13
>
>http://arabianknits.blogspot.com/
I agree, it's pretty good. Every household should have some go to
recipes. I'm no snob and I cook at various levels depending upon time
and inclination. for the most part, I've had some pretty crappy
Mexican rice at restaurants out here in the west. The beans are
generally outstanding but the rice is nothing.
Janet US

On Sat, 16 Jul 2011 16:39:41 -0700 (PDT), "Mr. Bill"
<[email protected]> wrote:

>On Saturday, July 16, 2011 7:31:38 PM UTC-4, Janet Bostwick wrote:
>
>> Alas, not so. I don't have her money.
>
>Janet...what compels you to respond to an idiot?

>I don't know, pretty silly, huh?
Janet US

On Jul 16, 7:24*pm, Bryan <bryangsimm...@gmail.com> wrote:
> On Jul 16, 6:17*pm, Ran e at Arabian Knits <arabiankn...@gmail.com>
> wrote:
>
> > In article <365427dnd0iagflrufr1pm2murkvnq9...@4ax.com>,
> > *Janet Bostwick <nos...@cableone.net> wrote:
>
> > > Well, Bryan, anyone with half a brain would simply substitute those
> > > things to suit themselves. * *I did indicate subs for the bouillon
> > > cube and I just assumed that if you had your own salsa you could
> > > figure that part out. *I'm sorry that was too tough for you.
> > > For others who may not do much cooking, this is a starting point idea..
> > > . .how to change up a basic rice dish into anything you like. *
>
> > * *Don't even bother with him. *He's not worth the time you took typing. *
> > I make something similar, using chicken broth and salsa. *I often
> > include a pickled jalapeno (no stem) or two. *You can add corn or
> > peppers or whatever else you like. *It's pretty good. *
>
> "It's pretty good" is pretty faint praise. *"It's pretty good" is the
> way I'd describe a recipe that didn't work.
>
> > And it's Mexican-ish. *Certainly no less Mexican than what is often served in
> > Mexican restaurants.
>
> Boy, you must have some really crappy Mexican restaurants in your neck
> o' the woods (or prairie). *I don't frequent Mexican-ish restaurants
> where they use jarred (or canned) salsas, or canned nacho cheese
> sauce, and these days you can buy fresh jalapenos at freakin' Wal-
> Mart. *You don't have to resort to those vinegar preserved jarred
> things they put on crappy nachos at the ballpark. *Oh yeah. *A lot of
> folks think those nachos are "pretty good." *They do match up "pretty
> good" with a Bud Light.
> I seriously doubt that you'd really be able to take pride in your
> handicrafts if the best you could say about them was that they are
> "pretty good." *And hey, do you really knit with pure linen yarn? *I
> sure hope you don't use that mingled stuff
> Oh, and I noticed that you had "Ham and Bean Soup" for "Linner" last
> Sunday. *You might want to consider a copy editor for your blog.
>
>
>
> > Regards,
> > Ranee @ Arabian Knits
>
> --Bryan

Bryan is still licking his wounds over both Del Taco's closing in STL.
They OF COURSE didn't "use jarred (or canned) salsas, or canned nacho
cheese sauce" or anything else Bryan would consider "crappy".

But they are gone now! So Bryan is without any acceptable (to him!)
quasi-Mexican fast food places here in STL. And since he has a garden,
he makes a lot of his own salsas, pico de gallo (or whatever), which
are free from anything gross or unacceptable , to Bryan.

And YOU ALL SHOULD TOO!! ;-)

John Kuthe...