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Thread: REC Mexican Rice

  1. #1
    Janet Bostwick Guest

    Default REC Mexican Rice

    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

  2. #2
    Bryan Guest

    Default Re: 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

  3. #3
    John Kuthe Guest

    Default Re: REC Mexican Rice

    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...

  4. #4
    gloria.p Guest

    Default Re: REC Mexican Rice

    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


  5. #5
    Janet Bostwick Guest

    Default Re: REC Mexican Rice

    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

  6. #6
    Janet Bostwick Guest

    Default Re: REC Mexican Rice

    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

  7. #7
    Bryan Guest

    Default Re: REC Mexican Rice

    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

  8. #8
    Bryan Guest

    Default Re: REC Mexican Rice

    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

  9. #9
    Ranée at Arabian Knits Guest

    Default Re: REC Mexican Rice

    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/

  10. #10
    Janet Bostwick Guest

    Default Re: REC Mexican Rice

    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

  11. #11
    aem Guest

    Default Re: REC Mexican Rice

    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



  12. #12
    Pete C. Guest

    Default Re: REC Mexican Rice


    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.

  13. #13
    Janet Bostwick Guest

    Default Re: REC Mexican Rice

    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

  14. #14
    sf Guest

    Default Re: REC Mexican Rice

    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.

  15. #15
    George Leppla Guest

    Default Re: REC Mexican Rice

    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

  16. #16
    Bryan Guest

    Default Re: REC Mexican Rice

    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

  17. #17
    Pete C. Guest

    Default Re: REC Mexican Rice


    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.

  18. #18
    Janet Bostwick Guest

    Default Re: REC Mexican Rice

    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

  19. #19
    Janet Bostwick Guest

    Default Re: REC Mexican Rice

    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

  20. #20
    John Kuthe Guest

    Default Re: REC Mexican Rice

    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...

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