Spanish Rice that is orange

Who knows how to make it..
U can usually buy it on the street from the man!

Well here's my way..
cook the rice a little with some oil or lard..
keep stirring until slighty brown..
Toss in onions (or green peppers)
Pour in a small 8 oz can of tomato sauce
Pour in hot/boiling water to just over an finger thickness over the rice
Sprinkle in garlic & comino (freshly ground or bought ground is fine)
At boil, lower heat and simmer covered
check to make sure it has liquid but dont over stir.. it will be mushy. Keep checking it for your firmness. When liquid is gone or your happy it's done.

That's the way I was raised with it.

Well.. there's that.. you could just buy it.
hehe


Oddly enough my FH love hispanic foods... (who knew) and so we buy Lipton's Rice (Spainsh).

I know how to make it from stractch but Lipton's aint bad and it's really fast. I know I should be ashamed.


But Im a busy hispanic woman! Odd thing is.. I dont' really go for much hispanic food.. kinda tired of it I guess. I like homemade fresh chinese food..

YUUUUUUUUUUUUUUUUMMMMMMMMMMY!
We always tell people that the reason we are getting married is that we both cook foods the other likes!!!

There is different variations of spanish rice. I am TEX-Mex like Xelindra and my recipe is somewhat similar to hers. Here is mine. Im a pro at it now. Thanks to my mommy.

1 Cup of Long Grain Rice
2 Cups of HOt Water
1 8 oz can of Tomato Sauce ( 1/2 to 3/4 of the can)
1/2 Bell Pepper (Green) Cut in Strips
1/2 or a little less onion (yellow) Cut in Strips
Comino (Cumin)- I eyeball it. Use maybe 2 pinches
Salt- I eyeball.
Garlic Cloves 1 clove crushed up
1 Tblspoon of Vegetable Oil


1)Fry the Rice in the Oil until Golden Brown onmed high. Be careful not to burn the rice.

2)Add the tomato sauce and sautee for about a 1/2 minute to a minute.

3) Add the Hot Water, Bell Pepper, onions,Comino,salt, and garlic. Let it come to a boil for about a minute.

3)Reduce heat to a low simmer and cover tightly. (You may want to tast the juice to make sure you have enough salt. ) The key to fluffy rice is not to open the lid continuously while it is simmering. Let it simmer for about
20 minutes +. If it is too runny, its not ready. Do not stir the rice! Just leave it alone.

My time saver is to combine the HOt Water, salt, cumin,bell pepper, garlic and onion in the a Large Measuring Cup before step one. and then after I brown the rice and tomatoe sauce that is when I pour the juices into the pan. Usually, I would tast the juices prior to pouring in the pan to make sure I have enough salt. Good Luck. FM if you have any questions.

ETA:By the Way Xelindra, I love Tex-Mex food! I just haven't found a great restaurant that serves it. So I just make my own dishes. BTW, A good Fast Food Mex Food Restaurant is Green Cactus. It comes pretty close to what I am used to.

juju..

Its tough living in NY.. We went back home for a week and all I ate was Tex Mex.. hell I even ate barbacoa.. which I NEVER liked!! Tamales.. impanthas (sp?) Mexican Sweets... all the things I took for granted. Good thing my FH loooves spicy and love tex-mex.

Green Cactus.. is that off the LIE with a big sign that says something like we take a long time because its good that way? Im a shopping strip?
where the chicken is red? If so.. my FH LOOOVES that place.. personally I was NOT impressed with their tostitos.. (sp) but.. it wasn't bad...

Xelindra, there is one in Roslyn (off the LIE), Rockville Centre, Plainview, Wantagh and Huntington. I've been to all of them. We order the flautas alot (they call them chicken taquitos)
Have you found any other Restaurants? Ill be down in TX Next Friday and I am looking forward to the food.