Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > >
> > wrote in message
> > > ...
> >>> I like canned spanish rice.
> > >
> > > I bought some many years ago that was good. Can't remember the
> > > brand or where I was living when I bought it. But the only kind
> > > I can find now in a can isn't good.
> >
> > I have never noticed canned rice. Could be they don't sell it
> > here. I *do* recall a rather nice small can at HEB in San Antonio
> > Texas that was a premade 'spanish rice' seasonings. You added it
> > to cooked rice.
> >
> > Fortunately for me I have a rice machine (small unit) so even if I
> > don't feel like cooking, that one is easy. If I'm really lazy, I
> > ask my daughter to make it (grin).
>
> I most likely bought it at the military commissary and as I'm sure
> you know, they often sell things that you can't get elsewhere. But
> how can you do Spanish rice in a rice machine? How would you brown
> it?

Smile, you make the rice then brown it if that particular recipe calls
for browning at all. Fact is there are so many varieties of 'spanish
or mexican rice' that it's very possible you are used to making it
almost rice-a-roni ish where you brown the rice in butter then add the
water and seasonings?

Others use fresh cooked rice which is then lightly stir fried in butter
and olive oil then added spices and tomatoes are added.

A simple sort that is soft and works well is to make a batch of rice
(you'd want about 3 cups yield at least) then add Ro-Tel (or a store
knock off) and heat then serve. Some heat the ro-tel separate in the
microwave then use it to top the rice. While not haute cuisine, it's
simple and fast and in your house may be more effective since people
could chose to top the rice with that or something else.

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