Thread 21585009

I really like the rice they serve at Mexican restaurants. It's yellow/orange. It doesn't have a ton of taste to it and it tends to be thicker rice. It often has peas, corn or potatoes in it.

I cannot find the name or recipe for it anywhere online.

It is 100% not arroz rojo or red rice with chicken and tomato bullion mixed in. Every recipe I can find online things it's arroz rojo. That stuff is absolutely horrible and doesn't look or taste like it.

Can anyone help?

>>21585009 (OP)
Why don’t you just go to your favorite Mexican restaurant, order a big meal, give a good tip, compliment the owner, and then ask him?

>>21585018
It's coming to that.

I just don't understand it. It's the most bizarre thing I've ever run into. Every Mexican restaurant has it yet there's no name or recipe for it online.

>>21585021
There is a name for it and the name for it is the one you specifically said was not it.

Well guess what. It literally is that. That's what it is. It doesn't matter if you agree or not. In factual reality, that is what this rice is and your opinion that the taste doesn't adequately match your imagination is UTTERLY IMMATERIAL.

>>21585030
The stuff I've made and bought doesn't look, taste or smell like it. It ends up being a type of rice with some nasty tomato sauce.

Here's the recipe I followed:
>https://www.allrecipes.com/recipe/235734/easy-authentic-mexican-rice/

I attached a photo of what I made and what it should look like.

>>21585021
Yeah I know what you mean. Caterers have it to, in my family we call it "rice without love" meaning it's made almost I'm a robotic fashion because every restaurant has it and it always tastes the same. Don't get me wrong though, we love it

Its usually regular ass rice, in a pan toast it with some oil until you see a few grains start to become brown and the rice becomes fragrant, then add one of these generic tomato sauces, water and chicken bouillon (or some chicken stock if you have it). Cook and your frozen chopped veggies last

>>21585044
Yeah that's it, play with your ratio of tomato sauce to water, it looks like you added too much tomato sauce and it came out like a revolting glob of shit, no offense

>>21585044
You made rice mush. Listen to the other anon. I made that same mistake when I first tried to make jambalaya.

>>21585009 (OP)
Take 1 cup of rice and toast it in a pan over a layer of oil (not too much oil) until it's nutty and aromatic, golden brown.

Separately, in a blender, mix 2 plum tomatoes. 1 small onion (alternatively, 1/4 a big onion), 2 cloves of garlic, chicken bouillon and tomato bouillon with 2 cups water. The tomato bouillon is for color, if you cannot find it I've found out a teaspoon of Costco tomato paste works as well. Alternatively, you can eschew the tomato bouillon or paste.

Once it's blended, take a mesh strainer and strain the salsa over the toasty rice, to filter out the thickest fibers. Cover the rice to a 2:1 volume of water to rice.

Warm in high heat until a rolling boil is achieved then reduce to low heat, as low as you can go, cover and let it sit completely undisturbed for 15 minutes or until desired consistency is achieved. If done correctly, you should end up with thick, fluffy red mexican rice.

>>21585054
>it came out like a revolting glob of shit

That's exactly what it was. Chicken and tomato sauce flavored rice.

>>21585092
I forgot to mention that you can add cumin if you like.

>>21585092
I forgot to mention that you can add cum if you like.

>>21585054
> it came out like a revolting glob of shit

That's what it was. To make it worse, I bought some kind of spanish rice in a box from the store and it tasted and looked the same way. That's why this whole thing is so confusing to me.

>>21585049
>>21585092
Thank you. I don't know if we will try again because it stunk the whole house up for 2 days, but we'll see what happens. We did use tomato and chicken bouillon.

>>21585009 (OP)
Soak the rice in orange juice for half an hour in the fridge before you cook it.

>>21585111
Mexican rice is very tricky to get right, but hang in there. Not even most Mexicans can cook it themselves.

https://youtu.be/JD3uQDD9hW8

How I make it is rinsed white rice toasted in oil, 2 cups of water, a small can of tomato sauce blended with 1/4 or 1/2 an onion, a tablespoon of Knorr chicken broth, and a Goya sazon packet. Comes out pretty good. Sometimes I add corn because I like corn :/

>>21585044
Is that doggie chow?

>>21585348
What is this stuff!!!
Remove it from my thread now!!!

>>21585111
Spanish rice is generally for making paella. You need medium grain rice. Jasmine works really well.

The most important thing is to add a lot of msg lol.

>>21585354
I don’t know, why don’t you just ask your dog?

>>21585443
too busy being burger meat

>>21585009 (OP)
instead of water use chicken stock, then add a half a cup of salsa cook as normal. viola!

>>21585508
Knorr chicken bouillon is better because it has msg. All mexicans use it and it doesn't taste right without.

>>21585529
I can add my own msg. buy an ad.

>>21585009 (OP)
It is literally is, maybe that restauran uses Epazote or some personal/regional seasoning?
In your picture:
-Frijoles fritos con queso (Fried beans and cheese)
-Arroz rojo (tomato red rice)
-Enchilada/s
-Chile relleno de carne coon crema/queso (stuffed ground beef pepper with cheese/cream)

Search 'arroz rojo' for recipes somewhere online and use a translator
I don't know how people do rice elsewhere but here we fry the dried rice before adding water and then simply use tomato paste/knor cubes or a salsa paste for the flavor/coloring, season to taste

Maybe they are using some spice like Comino or something?
If it tastes bland it's probably just a generic rice recipe

those chicken+tomato bullion cubes
alternatively saffron rice (worst rice in the world)

>>21585663
>makes shitty spanish rice and copes about it

Typical cooklet behavior. Knorr chicken and tomato powder is a staple of mexican cooking.

>>21585009 (OP)
It's super easy. Just make pilaf style rice with a can of tomatoes and peppers. Saute in butter with onions and then add boiling stock and tomatoes and bake covered in the oven.

Spanish rice. You need to learn how to search better. There are thousands of recipes.

>>21585009 (OP)
Its basically just dirty rice with less seasonings.
I make a good dirty rice with chicken sloppa every now and then.
Cook rice with beef or chicken broth in separate pot.
Cook diced chicken bits in a large pan with onion, garlic, peppers, salt/pepper
Add rice to chicken pan a little bit before its quite done.
Throw in your seasoning like red pepper, chili powder, paprika,cumin maybe a dash of oregano and more garlic powder.
Add tomatoes and if you like, mixed veg ie peas/carrots or corn.
Let simmer until rice is tender and its good to go. Youll have a big pot o sloppa to last you a couple days. You can throw some cilantro/hot sauce/sour cream on top of it too if you are feeling frisky and scoop that shit up with tortilla chips.

>>21585356
It’s just msg

>>21585378
>add a lot of msg lol
getting your POC mixed up

>>21585111
I know exactly what you mean. It's that awful fantasia of tinny (or dried) tomato, sometimes stale paprika, allium powders, and in the mixes/boxes, msg. I don't like the Balkan version either unless it's made right.

I like the recipe that serious eats has in their mission burrito article but it's easy to overcook:

For the Rice:

2 tablespoons (30 ml) neutral oil, such as sunflower, canola, or vegetable
1 1/4 cups (8.8 ounces; 250 g) long grain rice, rinsed and drained
1 medium (6-ounce; 180 g) yellow onion, finely diced
3 medium cloves garlic, minced
2 tablespoons tomato paste
2 1/4 cups (530 ml) homemade chicken stock or store-bought, low-sodium broth
1 teaspoon (3 g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

For the Rice: In a medium pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add rice and cook, stirring constantly, until very lightly toasted, about 2 minutes. Stir in onion and garlic and cook, stirring, until onion is just starting to soften and lightly brown, about 4 minutes. Stir in tomato paste and cook until slightly darkened, about 1 minute.

Add chicken stock and bring to boil. Reduce heat to bare simmer, cover, and cook for 15 minutes without disturbing. Remove from heat and let stand, covered, for 10 minutes. Uncover rice and gently fluff with a fork. Cover and keep warm until ready to use.

>>21585111
Since it isn't just pure water, the rice absorbs it differently. If you're not using enough water in the flavor mix, what's going to happen is that the rice is going to absorb a lot of the water and leave a thick paste left and that's why you end up with thr mushroom you have. So the anon recommending the sieve is a pretty good idea but yea. You want to make sure there's enough water or else it's either not going to steam properly, or texture will be all fucked up.