Mountain Recipes

I have tried several recipes and haven't liked any of them yet. We love rice with our Mexican food (we love Rosa Maria's rice) and I would love to find the right recipe.

This recipe is from a Better Homes & Garden Mexican Cook Book so I honestly have not tried this, but thought it was worth a try.

1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1/2 tsp dried basil, crushed
1/2 tsp dried rosemary, crushed
2 TB olive oil or cooking oil
1 cup long grain rice
1 cup chopped, peeled tomato
1 tsp salt
1/8 tsp pepper

In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender. Stir in rice, chopped tomato, salt, pepper, and 2 cups of water. Cook covered over low heat for about 20 minutes or till rice is done.

Makes 6 servings

Well dang, that looks good !!!

hmmmm... now to get the cats to peel the tomatoes!!! Oh wait!!! I need the plants to produce first !

hehehehe, thanks for the recipe:) Will try it as soon as the garden starts producing

p.s.

would canned tomatoes work?

I do not see why not, try a can of diced tomatoes.

1970mommy

Check out the recipe.

anyone else have any great ideas?

I got this one off of the internet and it was good and simple.
INGREDIENTS:
• 1 1/2 cups rice
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce*
• 3 cloves finely chopped garlic *
• 1/4 of a medium onion*
• 2 tablespoons oil
• 4 heaping tablespoons of finely chopped parsley (optional)
PREPARATION:
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. 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.
*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

I will check them out, thank you!! I'm wondering if there's a difference between "Spanish rice" and the rice that's served in Mexican restaurants? We don't like the rice too tomatoey. I was hoping someone would have an authentic Mexican rice family recipe .

Spanish rice usually has added ingredients such as red chile, onion,bell peppers,peas etc. Mexican rice is a simple side dish to the meal without added vegetables.

Well, that's what I really am looking for...Mexican rice!! Do you have a recipe?

Okay here it is. The REAL Mexican rice from a former Hispanic co-worker:

1 cup of Jasmine rice
3 cups water
3 tsp Knorrs chicken with tomato bullion cubes or 2 cubes.
1 or more small onions

Brown rice in oil over low heat. Add water, bring to boil, cover and simmer for 20 minutes with onion and bullion cubes. Enjoy!

thank you Casey, I know that 1970Mommy asked for this, but I will be trying this next time I make my shredded Beef and Pork.

yum

You're welcome Dawne! My son the connoisseur of Mexican rice says it's as good as the restaurants in town.

All of these recipes sound delicious. I judge a restaurant on how the rice tastes and it's texture. Here's a hint: after simmering for 20 minutes turn off flame and set the pot aside for 10 more minutes. DO NOT lift the lid to peek or taste. After 10 min. stir and fluff your rice and serve.

Using lard (I know, I know) to brown the rice gives it a nutty flavor.

Great! Thank you, I can't wait to try it out!

In addition to the rice recipe you make, you just gotta have all the goodies that your rice goes with. I wanted to share a website, that I enjoy, for Mexican food recipes. Google: myhomecooking.net/mexican-food-recipes/

When you get to the heading of Mexican Food Recipes; click on it and it will take you to lots of dishes to make, step by step. Also, there are so many links on this site to find more and more recipes.
Have fun! I use it brush-up on recipes I haven't made in quite a while or to make something different from my usual dishes.

hi,the recipe that rebuilding4sure posted was how i, my mother, grandma,and great grandma, used to make our rice.I am hispanic,and i think i make pretty darn good rice.Except the parsley,havent used it in rice, unless im boiling chicken for enchiladas, then i use garlic salt w/parsley and fresh garlic, to boil the chicken, then add the broth into my rice.I always use a little salt to flavor the rice.If you dont have chicken broth on hand, you can use water, but the trick is,that the water has to be very, very hot!!!!enjoy!

Oh yea, you can add small cubed carrots, chopped potatoes, peas, or corn,if you wish.

I made the recipe that rebuilding4sure posted last night and it was very good. I didn't have Jasmine rice and used Basmati rice and it was still good and so easy to make. Thanks!

Oh yeah, and I added salt and pepper after it was done, too. I served it with chicken, bean and cheese chimichangas...yum! I just baked a whole chicken (.69 a pound at Staters) with garlic, red pepper, salt and pepper. When it was done I shredded the meat and mixed it with green chile verde salsa, then put it, the beans and cheese into large four tortillas, wrapped up and fried them. Topped them with avocado and sour cream.

Oh yea, i forgot to mention, i only use long grain.